Piping tips
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Piping tips decide how your icing looks on a cake, cupcake or biscuit: the shape of the opening creates the pattern, the diameter sets the size. Here you will find more than 200 piping nozzles – from ultra-fine round tips for royal icing to large Russian flower tips – plus tip sets and accessories.
Which piping tip for which job?
- Round tips: macarons, choux buns, dots, lettering and smooth cupcake domes. Openings from 0.7 to 1.5 mm are made for royal icing outlines, large ones up to 24 mm for choux pastry and meringue.
- Star tips: an open star such as the 1M gives soft swirls, a closed star or rosette tip deep, crisp ridges. Finely cut French star tips create delicate ridges on spritz biscuits and whipped cream.
- Flower and leaf tips: petal tips such as no. 102 or 125 form rose petals and ruffles, leaf tips such as no. 67 or 70 pointed leaves.
- Russian piping tips: a whole flower – rose, tulip, daisy – in a single squeeze.
- Filling tips: long, narrow nozzles for filling doughnuts, éclairs or cupcakes from the inside.
- Specialty tips: St Honoré, ribbon and basket weave tips, plus multi-opening tips for grass or hair, such as no. 233.
Piping tips for cupcakes, sizes and materials
For the classic rosette on a cupcake, the Wilton 1M open star tip is the best-known choice. The closed 2D tip (Decora 852/2D) pipes a rose with deeper ridges, while a large round tip from about 12 mm gives a tall, smooth dome. Hold the tip upright in the centre, pipe a spiral from the inside out and release the pressure before lifting away.
Most of our nozzles are stainless steel: they keep their shape, don’t affect flavour and last for years. Plastic tips are lighter, can’t rust and work well for children and beginners. A coupler lets you swap small tips without refilling the piping bag; large tips go straight into the bag or into a large coupler.
Filling a piping bag, consistency and cleaning
Snip the end of the bag so that about a third of the tip pokes out. Stand the bag in a tall glass, fold the top over and fill it no more than two-thirds full. Push the icing down and twist the top closed. Star tips need a medium-stiff consistency, such as American buttercream, Swiss meringue buttercream or Enchanted Cream. For Russian tips and flowers it should be firmer; royal icing should be stiff for flowers and slightly softer for lines. After use, wash the tips in hot soapy water with a nozzle brush and let them dry thoroughly.
Frequently asked questions about piping tips
Which tip do I need for cupcake rosettes?
The 1M open star tip for soft roses or the closed 2D for deeper ridges.
What is the difference between an open and a closed star tip?
On an open star tip the prongs are straight and the ridges wide. On a closed star tip they curve inwards, making the pattern tighter and deeper.
Can piping tips go in the dishwasher?
We recommend washing them by hand: in the dishwasher fine prongs can bend and greasy residue stays in the tip.
See also: Piping bags · Buttercream & frosting · Royal icing · Gel food colouring
Our piping tips by type
Round piping tips · Star piping tips · Russian piping tips · Flower & leaf tips · Filling tips · Specialty tips · Piping tip sets · Piping tip accessories