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!
Philomena Leavitt says
Super cute! Love the article! Btw did you take these photos?! They are super cute!
Glory says
Thanks! Yes, these photos (as are all the other photos on my site – with very rare exception) are mine.
Jenny says
Your video was simple and to the point. Loved it
Lisa and Isabella says
My daughter and I had an ah-ha moment…WE CAN do this! Thanks for the motivation.
jenny says
Please tell me what purple icing gel you used, that is the exact color i need for an upcoming event! thanks so much, love your page!!!
jenny
Carey&Bell says
Loved this page!!! I shared it on my page as I thought the layout and pictures were fantastic! Thanks x
Mhina Barrio says
I could recognise these cupcakes anywhere. I have just seen a cupcake shop in Seville, Spain, that is using your photograph in their business card! The proof here, in their facebook page:
https://www.facebook.com/photo.php?fbid=664519810242442&set=a.495927630434995.123940.495926440435114&type=1&theater
I can’t hate more these things. They have clients everyday and are opening a second shop: They can’t say they have no money to pay a photograph or buy a stock!
Glory says
Hi Mhina, Thanks for letting me know. Yes, that is my image and they do not have permission to use it. It’s a shame. Unfortunately I do not speak Spanish so I’m not sure my comment on their page would mean much. Thanks for letting me know.
Jessie says
Amazing post! I am a cupcake lover and i will try these out this weekend! Quick question- what can I substitute the butter with in the frosting recipe? Thanks loads!
Glory says
Hi Jessie,
Butter is an important component in the recipe. I’ve never experimented with non-dairy options, but if that’s what you need I might suggest googling for vegan frosting recipes.
Janel says
Are these mini sized cupcakes or large\standard?? Thanks so much for the tutorial!!
Glory says
The cupcakes shown are all standard sized.
amanda katagumpula says
great website. i loved it! i was just wondering where you find the professional tips of the piping bags that chefs or bakers use? 🙂
Glory says
Hi Amanda, I’m guessing you just mean larger bags? I usually use a 16″ bag and that is perfect for holding a good amount of icing, without being overwhelming to handle. I’m pretty sure Country Kitchen Sweetart (linked above) would carry them. They may carry an even larger size as well. You should be able to find 16″ bags at most of your well stocked local craft stores (Michaels, Hobby Lobby, etc) as well.
Baraka says
You have a really good website and the amazing photos it looks
So good and I like it
Have a good day with a small taisty cupcak…..