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!
Amazing colours!! I can’t wait for my Wilton tips to arrive in the mail to try this out!
This tutorial is wonderful! The American Buttercream recipe is now my go-to frosting. I do have one question: I am making a batch of frosting to use for an activity at a girl scout meeting and need to make it ahead. Can I leave it out a couple hours until we are ready to use it? I am afraid that if I refrigerate, it will not defrost properly or in time for us to use it. (we will be piping, not spreading) Thanks for the great post!
Hi Andrea,
I guess it all depends on the temperature where you are. I would recommend keeping it in the fridge, and then taking it out only 20 minutes or so before you are going to use it.
I have come back to your site numerous time since I started baking cupcakes for my little ones! You are awesome and so detailed! Thank you! My question today is about the color palette you used in your how to pipe cupcakes…its gorgeous …perfect for my daughter spring’s party.
Thanks!!!
I am planning along with some of my girlfriends to make cupcakes for my baby shower I was so nervous but looking at your blog put me at ease. Your work and tips are awesome!!
Where did you get the decorating tip all the way to the left?! (just open circle)
Thank you for posting all your recipes and frostings ! You have no idea how a page & video like yours that is laid out so nice can really please another and help making baking so much nicer !! Thank you for sharing.
hey what icing recipie do you use in this totorial
Hi!
I have a question about the frosting.
I tried the buttercream frosting before and I really like it’s looks – it keeps the shape very well and can be dyed easily. It also gets dry nicely, creating a thin shell on the outside but stays soft on the inside. The only problem with it is the awful taste – I can’t imagine anything worse than butter with lots of sugar.
At home I usually use whipped cream or mascarpone cheese for the topping, but now I’m making batch of cupcakes as a gift and have to transport them by car for over 2 hours. So mascarpone and whipped cream are out of the question as they won’t stay on top and the cupcakes will get all messy.
That cream cheese frosting looks interesting, a reasonable compromise between taste and durability. I’ve never made this frosting before, so could someone with better experience tell me how it is compared to the buttercream one? Is it also stiff and keeps shape well? And what sort of cream cheese is best for it?
This frosting is perfect!!!! i have been looking for a buttercream frosting that i can make that doesn’t fall apart or get grainy…and i love cream cheese so I took your advice and added a slight bit of cream cheese to the american buttercream frosting and viola!!! i did use a bit of vanilla paste instead of extract and colored it green for st patty’s day..but it piped beautifully onto the cupcakes! I’m very happy. and it tastes wonderful! Thank you!
Hi! Can’t seem to find the video you posted. Have you removed it?