How to fill a piping bag
If using a coupler – a plastic base and ring that fits on piping bag, allowing you to change tips without changing bags – fit base into bottom of bag. Drop tip into ring. Screw ring onto base. If not using coupler, drop tip into bag. Fold top of bag down to make a cuff. Using a spatula, fill bag with buttercream, pushing it down. Fill about 3/4 full. Roll up cuff. Using your hands, squeeze and push buttercream down into tip.
For pretty colours
Beat drops of food colouring, a few at a time, into buttercream.
Beat 2 tsp (10 mL) coconut extract and 2 tbsp (30 mL) grated lime peel into buttercream along with vanilla.
Beat 1 tsp (5 mL) each ground ginger, cardamom and cinnamon into buttercream along with vanilla.
Beat 1 tsp (5 mL) almond extract into buttercream along with vanilla. Taste and add more if you like.
Melt 3 oz (84 g) bittersweet chocolate. Allow it to cool completely. When cool, but not seized, beat into buttercream along with vanilla. Then, sift 2 tbsp (30 mL) cocoa over buttercream. Continue to beat until evenly mixed.
Stir 2 tbsp (30 mL) instant coffee granules with 2 tbsp (30 mL) boiling water. When completely cool, beat into buttercream along with vanilla.
Transform our basic buttercream with these delicious additions – Lemon
Beat 2 tbsp (30 mL) each freshly squeezed lemon juice and freshly grated lemon peel into buttercream along with vanilla.
Place in an airtight container. Press plastic wrap over buttercream. Seal and refrigerate up to 1 week or freeze up to 1 month. To prevent splitting, bring to room temperature. Then, using an electric mixer, beat on medium until smooth, 1 to 2 min.