I know there is a certain tip out there to make your frosting look like this. I don't think it's the tip 12 of wilton because that seems way too small for this effect. What do you use? Thanks!!!
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You could just cut a hole in a parchment bag to the size you wanted.

You could use just the coupler without a tip.

Yes a large bag without a tip.There is also some tips that are made for french Pastries etc they use but I can't remember what tip number it is.

try the ateco 807.

Try this one:

http://www.etsy.com/listing/52024193/extra-large-round-pastry-tip-for-cupcake

The largest round tip I have is Ateco 809 -great for cutting out fondant polka-dots also!

a piping bag with a coupler will give you that exact same look....that's what I use!

Wilton has a large round tip ...1A

Ya'll are awesome!!!

Is there a better frosting to use over another for this technique?

yes. I hear really good things about indydebi's crisco-based buttercream icing. It will stay put even in heat. you can stiffen it up by putting less liquid or more sugar.

The giant french pastry tip posted in the etsy listing is larger than the Wilton 1A tip.


I love indydeb's BC, but use closer to 1/3 cup rather than 1/2 cup milk for stiffer frosting.

Yeah...I have tried that one and really do care for the taste of it at all. Maybe I will try it again and tweek it or something.

Also I put the dream whip in slightly warmed liquid (1/3 C)-what ever one I plan to use which is usually 1/2 & 1/2. then when it is all together I leave it in the mixer for at least another 15 minutes, then use it the next day.

I use Indy's also, it calls for 1 1/3 c shortening, I use 1 c shortening 1/3 c butter. It holds up in the heat for me. I used to have problems with her recipe then I read a post and a few people mentioned how they make it. Doug is a member on here and this is what he does, works great every time.

"Beat the crisco and all the wet ingredients together first until the wet is fully incorporated into the crisco and it is light and fluffy -- about 15 to 20 min. (start on stir until very little wet remains, then up to 4 on the KA for 10 min, then up to 6 for at least 5)

then add the powdered sugar all at once with KA OFF. Turn to stir until now longer have to worry about a mushroom cloud of PS if turned higher. Then to 2 for about 5 min. Then to 4 for 10 or so. Then to 6 for about 4 min (and be sure to have a towel over the KA to catch any AWOL bits.

Always comes out smooth and fluffy for me this way.

If it needs thinning for any reason, I add extra milk 1 TSP at a time as it mixes on 4."

I have added fresh lemon and lime juice to the recipe it doesn't work as well, but if you use extracts or vanilla bean it turns out wonderful!

Mamawrobin passed that tip, along with putting the dream whip in the warmed 1/2 & 1/2. I love it!!