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!
Glory, you’re fantastic! I’m in the process of planning the cupcakes for my daugters first birthday. As for the coloring, you can’t but the gel, or thick food coloring, only the generic liquid bottles. Will i just need to cut back on any other liquid, or perhaps add more powdered sugar? Thanks!
If you only have liquid colors, depending on how much you add, you may need to add just a bit more (1/2 cup or so) powdered sugar. But as long as your butter (and cream cheese) are nice and cool when you make the frosting, it should be fine. If the frosting seems a bit thin, simply but the full bowl in the fridge for 20 minutes or so.
Happy frosting!
Your photography and your skill with the pastry bag is amazing. Such gorgeous colors! I’m ordering my 1M and 2D tips right now!!!
your cupcakes are so beautiful, thank you for sharing your know how 🙂 I’ve been trying to learn these things for a while and your post is the best referenci found on the matter 🙂 this is very helpful for young people like me who are interested in baking but don’t have time or can’t afford baking classes. thank you again. your site is brilliant keep up the good work!
Sorry, I posted earlier about tips used for pink and purple rose cupcakes. I am referring to the bottom photo where there are 4 rows of cupcakes. 2nd row: 4 cupcakes, and I was wondering which tip you used for 2nd and 4th cuppie (pink and purple rose, they are the same). They look like beautiful folds of fabric.
Also, did you use Americolor, what colouring did you use for that pretty purplish cupcake? I’ve tried all my AMericolor purples and pinks and roses and can’t figure out what colour that is.
Thanks.
JD- All of the pink and purple cupcakes in this post were done with either a 1M or 2D tip. For the rose effect, I usually use a 2D. Watch the video in this post for the instructions on how to create the rose effect.
I’m not for sure which color combo I used to create these colors… I’m guessing the pink is made from “soft pink” and the purple might be “regal purple” with a bit of pink or electric pink added.
You are so clever with showing how to make a rose!
what tip did you use for the pink and purple rose cupcakes on 2nd row?
Thx.
PS LOVE your site and such beautiful photography !!!
The pink were done with a Wilton 1M, the purple with a 2D… as you can see they are quite similar in this application. If you were only going to get one, I would start with the 1M as a good basic swirl tip.
I google vanilla cupcake yesterday, and i found u. Great site, you are genius!. Am going out to buy some stuff to start baking your vanilla cupcake, hope to get all ingredient here, btw am from Malaysia. Thank u so much for sharing, u inspired me!!!!
Will update u!
Thanks again
Homemaker sharon
Thank you so much! You’re the best! 😉
Oh the ruffled cupcakes, just adorable!
I’ve seen the links but here i can only choose from Wilton, the other supply stores are not available…
I’ve seen the options on Wilton page but I’m in doubt about the round tip, is 1A too big or is that the right one? Same thing about the french one, is 6B or 8B? Sorry to bother you again…
Claudia, I think a 1A is slightly less than 1/2 inch opening, but it is probably the closest by Wilton. I don’t have the 6B or 8B, but by looking, I would go with the 8B.
Happy Decorating!
Hi! Here i am bothering you again all the way from Portugal 🙂
Could you please indentify the numbers of the french tip and the large round tip from Wilton?
And could you please recomend a god tip to make ruffles?
Thank you so much
The round tip and the french tip are not by Wilton, and are not numbered. If you follow the supply links listed in the post (Sweet Baking Supply, Sweet Estelle’s, etc.) they usually sell one or both of those style tips. For the round tip I would recommend about a 1/2 inch opening (or slightly larger).
For a ruffled look, I have used a 2D (Wilton) tip in the past, as shown here, https://www.glorioustreats.com/princess-cupcakes-with-ruffled-frosting/