Simple Swirl Roses

Are you in the “never figured out ribbon roses” crowd?  No worries.  I have something even easier.  And when I say easy, I mean easy.  My sister-in law, who’s experience with a piping bag is pretty much limited to picking it up and squirting it into her mouth, can do this!

To make these you need:

  • #13 star tip {14-16 will work also)
  • stiff royal icing
  • boo boo stick or toothpick
  • wax or parchment paper taped to a cookie sheet
  • #65 leaf tip {optional}

The steps are pretty straightforward.  You are basically making a swirl.  Make a little Hershey Kiss like dollop, then swirl the icing up and over.

Sometimes you end up with a little point.  This is no cause for alarm, simply use the boo boo stick to gently attach it to the side of the rose.

If you want to add leaves, use a #65 tip to attach them after the rose has dried.

These are so easy, I made hundreds in just under an hour.

This is one of those things that looks a little easier in real life.  This is my first video in a very long time.  Go easy on me.  It’s not my favorite way to talk to my cookie friends, but I’ll do it for you because I love you!

I always feel like I made something amazing after I make a bunch of these babies.  They’re so simple, but oh so pretty.  The neat thing is, they can range in size from itty bitty to huge depending on the tip you use.

No matter what your skill level, there is a royal icing rose for you.  You can check out more rose techniques by clicking on these links:

Don’t let roses intimidate you.  Someway, somehow, you can do it!

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Comments

  1. 71
    Anne says:

    I’m not sure what I am doing wrong. I used your royal icing recipe and my icing is as firm as it could possibly be. It’s so firm I can barely squeeze it out and my icing bag is starting to split and the ridges are STILL melting together. They are definitely not staying firm like yours did.

    • 71.1
      Anne says:

      Well I made a new batch of icing today. The only thing I did differently was made it with wilton meringue powder instead of a local bake shop’s meringue powder. SUCCESS!!

  2. 72
    Airedulce.es says:

    These flowers are so so beautiful!!!!
    I´ve seen these tutorial several times… I love it!

Trackbacks

  1. […] made mines with royal icing leftovers, following this tutorial from the incredible Sugarbelle.  Make them in advance. You can also use pre-made sugar flowers or […]

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