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!
Naia- Did you watch the video? I included the rose technique in the video and use the same tip as for a traditional swirl, the 1M.
Gloria, thank you for such wonderful post. Which tip/technique did you use for the rose frosting?
Oh this is awesome! Thank you!!
Beautiful! Thanks for the video. I am going to be making cupcakes for my daughters birthday party at the end of September and I want them to have that pretty "bakery" swirl. This definitely helps me out!
Your cupcakes are so beautiful! I love the colors that you used!
What timing! I was just looking at your site yesterday to see what tips for decorating you had and didn't find any. I'm glad you posted this today as we're making cupcakes tomorrow! Thanks so much!!
I now have faster internet and was able to watch your video!! Thanks for the lesson.♥♫
Thanks for sharing this! I can't wait to try this. You sure do a beautiful job on decorating those cupcakes.
Gloria- this is fabulous! I am going to book mark this. I am actually (as we speak) baking cupcakes as today is my little ones birthday. Hugs!
Dang, girl. You are like the frosting sensai. You do some unbelievable work. Wish I had your kind of patience and eye for detail. I usually just spackle it on and hope for the best.