One topic that I often receive questions on, is how to frost cupcakes. I’ve been wanting to post on this topic for some time, but wanted to do a nice complete post, something that would be a nice reference for you to come back to. I hope this post will be a good resource for you. I remember when I first started decorating cupcakes I too was very interested in (and intimidated by) creating a beautiful swirl on cupcakes. After doing it only a few time I found that filling a piping bag and adding a nice swirl of frosting on cupcakes is actually much easier and quicker than spreading frosting!
A few tips to get you started…
In order for the frosting to have enough body (be thick enough) to hold up, you need a good frosting to start with. Make sure not to add to much liquid, or allow your ingredients to be too warm. I would not recommend using canned (pre-made) frosting to pipe on cupcakes, it’s usually not firm enough to hold up. I have heard of people adding powdered sugar to canned frosting to thicken it… but if you are going to do that, it’s just as easy to make it yourself.
I’ve posted recipes for American Buttercream, and Cream Cheese Frosting, the two frostings I use most of the time. Swiss Meringue Buttercream (explained beautifully by Rosie of Sweetapolita) also makes a beautiful frosting for piping.
(Left to Right) Large round tip, Open star (Wilton 1M), Closed star (Wilton 2D), French tip
To frost cupcakes, you’ll want to use a large (sometimes called jumbo) decorating tip. The four most common shapes (openings) are shown above. The Wilton 1M and 2D are often available at craft stores, the others you may have to buy on-line. I like to use a coupler to hold my tips in place, for these large tips you’ll need a large coupler as well. Large tips can also be used without a coupler, by simply setting the tip inside the bag, then filling with frosting.
Sources-
And for a grand finale… my first ever video! Simple and to the point, but I think it’s sometimes helpful to just see something done from start to finish. Enjoy!
P.S. No, my counters are not dirty, yes the grout is brown… that is the color of the grout. My kitchen (and counters) are original to my house, which was built in 1958. They’re old.
Have fun experimenting with different tips and frostings. Use concentrated gel coloring to color your frosting (like Americolor or Wilton). Add some sprinkles, and you’ve got a beautiful and delicious treat!
Several other posts you may find helpful as you learn to make beautiful cupcakes…
How to Bake Cupcakes (tips to help you bake beautiful and delicious cupcakes)
Cupcake Liners (answers to common questions, and my favorite liners)
Happy decorating!
Thanks for your quick response, and detailed "instructions." Now I will have to sit down and try to figure it out. I know that natural light seems to be a key, and like you said, "careful composition." Your compositions are one of your strong suits! Hope I can do something the same… XXOO CT
@Catherine- Thanks! I'm not sure that there is any one "secret" to my photos… they are a combo of a great camera, good natural lighting, careful composition, and a bit of editing. As with any craft, practice makes better!
HOW DID YOU GET SUCH GREAT PHOTOS? Would you be willing to let us in on your "secrets?" I know you said some photos DON'T turn out well, but what is the difference? My husband is a professional photographer, and your shots match his. He won't show me how to do it because he says it's "too complicated." He'll do it for me when he can, but he's always so busy with other things…
HELP! Love your pictures! Catherine Todd, AtitlanArts dot com
Great video, wonderful website!! Keep them coming 🙂
I have been looking for some great icing recipes and frosting suggestions and I found it here! I can't wait to try these for Valentine's Day! I have some beautiful cupcake liners in which these cupcakes/frosting will look absolutely beautiful!
Hi Gloria, this blog post is extremely helpful for me as I failed miserably with my daughter's birthday cupcakes last year and am making another attempt this March. I like the design using the large round tip and was wondering if you'd use the same technique as you did with the 1M in your video, starting from the outside edge to the center or is there another technique with that tip? Thanks!
Kristin
Rose technique!!! Not rise. Oops.
Thanks for the tutorial. I'm gonna try the rise technique on a batch of cupcakes I just made. Looks like it uses about 1/3 less frosting than piping a swirl. Sometimes less is better 🙂
Lovely decorations, thanks so much for sharing with us! My only question is, for your 1M, do you press in the edges to make them curved in? My 1M has straight edges,not ones that curve in like yours.
Love your cupcake ideas, and particularly appreciate the EXCELLENT PHOTOS! You are quite the photographer, and if not a "professional" yet, you are well on your way.
I think you could create a recipe book right now with your photos and designs and get paid to photograph food for others. I am married to a professional photographer, so I "know of which I speak. Great job, all the way around! Can't wait to try out some of these cupcakes myself! Thanks so much for posting.