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How to make grass frosting

Updated March 23, 2017

Grass frosting is a cheerful addition to any cake, and it's easy to make once you have the right tools and ingredients. Using a vanilla buttercream icing and a special tip made specially for grass frosting decorations, you'll be making lawns, flower beds, golf courses and meadows out of your cakes and cupcakes in no time. Before icing a cake with your grass tip, practice on a sheet of waxed paper to perfect your technique.

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  1. Whip up a vanilla buttercream icing by beating the confectioners' sugar, butter, vanilla and 4 tbsp of milk on medium-low heat until the ingredients are blended. Then beat at medium-high heat until the icing is light and fluffy. If it gets too thick, add more milk 1 tbsp at a time.

  2. Tint the icing green with food colouring. Start by folding in three drops of colouring, then add more until the icing is the shade you desire. Food colourings differ in potency, so it's vital to start off with a small amount to avoid ending up with green-black frosting.

  3. Attach the grass icing tip to the piping bag, then fill the bag with the green icing. A grass icing tip has a flat head with numerous small holes in it, which creates the effect of individual blades of grass.

  4. Place the icing tip against the cake and squeeze the piping bag gently while lifting. Continue to lift the bag as you stop squeezing to finish each set of grass blades. You will notice that as you lift and stop squeezing, you create the sharp points that resemble individual blades of grass. Make sure that you don't make your grass too high, or else it may fall limp. Continue icing your grassy area until is it full.

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Things You'll Need

  • 454 g (16 oz) confectioners' sugar
  • 1 stick butter at room temperature
  • 1.5 tsp vanilla extract
  • 4 tbsp of milk, plus 2 extra tbsp as needed
  • Grass icing tip
  • Cake
  • Green food colouring
  • Piping bag

About the Author

Joy Uyeno

Joy Uyeno has been writing about travel, food, fashion, culture and finance since 2005. For three years she wrote a column for the "Honolulu Star-Bulletin" aimed at young and first-time travelers. Her writing has appeared in several local and national publications, including the 2008 anthology "Honolulu Stories." She holds a Master of Arts in writing and publishing from Emerson College.

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