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!
Great video! What was the large round tip that you used? I am having trouble finding one that I like for cupcakes.
The round tip I’ve shown is not labeled with a number, and is not by Wilton. If you follow the supply links listed in this post (Sweet Baking Supply, Sweet Estelles, etc). they ususlly sell large round tips. I would recommend getting a tip with about a 1/2 inch (or slightly larger) opening.
I tried your buttercream frosting and added 1/2 block of cream cheese and it came out really great. What type of bag are you using for the frosting in your video? I’ve been using the disposable Wilton ones that came with the set of tips I have but find they are really little and would like to get something I can re-use. Thanks!
I usually use a reuseable 16″ bag, from Wilton or Bakery Crafts (most any brand would work, but you want the 16″ size).
SOOOOO LOVELY!
Thank you so much! I’m fairly new to baking and your recipes have helped me a lot…the only thing I’ve had trouble with is the actually icing of the cupcakes! One of the simple, but most important things I learned from this video was how to get the frosting into the bag…the cup is a great, creative idea! Thank you!
Hi Glory- LOVE all of your recipes! I use your chocolate and vanilla cupcake recipes as my never fail, go-to recipes all of the time! The first time I saw your post on making cupcakes all day and trying to figure out the best recipe -I was in shock! I too was in the middle of that same dilemma! So… THANK YOU!! I do have a question… I am making cupcakes for a Baby Shower in 2 weeks. I need a stiff enough icing to hold up to the stack of a 2D frill and a gum paste flower on top. I’m afraid to use a cream cheese though because I don’t want the cheese to soften and flop after an hour at room temp. Suggestions?? Should I stick with the Buttercream and just add extra sugar to make it stiffer? Thanks in advance!! 🙂
If the baby shower is being held indoors, you should certainly be able to make cream cheese frosting with no problem. Be sure you ingredients (butter and cream cheese) are nice and cool when you make your icing. If desired, once you frost the cupcakes, put them in the fridge for 15 minutes or so, and this will help the frosting set up. Then, they should be just fine at room temperature a full day (or longer).
Hello Glory! Thank you for the simple and encouraging tutorial! I found a Wilton piping bag and tip set in my pantry :o) Your post has me excited to make a lovely confection for a get together tomorrow night!
In regard to your lovely, original kitchen – I hope you’d never remodel it! It’s classic and charming as is.
Madeleine
Hey i noticed you didn’t tell us the number for the large round tip…I can’t tell if my tip is as big as yours and I love how it makes your frosting look! Could you tell me the number on it?
Rebbeca- The large round tip does not have a number on it, it is not by Wilton. I don’t remember for sure where I got it, but several brands have very similar tips. The hole is about 5/8 inch diameter. You want a tip with at least a 1/2 inch, up to 3/4 inch diameter.
Their sizes are fine. Lovely treats.
Just stumbled on your blog via Pinterest. thanks so much for the video it was a great help!
Love your blog, but it does bother me that the tip you've called a 1M doesn't look like one – the 1M is an open star, the points don't curve into centre!