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!
Really enjoyed this post, I love piping icing onto cupcakes, and it's so great to get some inspiration from your beautiful creations. I'd never seen the rose pattern before, where you start from the centre of the cake – it's so pretty, I can't wait to give it a try! Just one question: on your Princess cupcakes, for the ruffle icing, do you just begin at the bottom in the centre of the cake and apply a good bit of pressure and then, with the piping bag upright, use an up and down motion, easing off the pressure as you go? I'd love to know! Many thanks, from an avid reader in Dublin, Ireland.
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I'm back! Wanted you to know that I featured you on my blog ~ hope you'll take a look.
http://gypsyheartandsoul.blogspot.com/2011/08/how-to-frost-cupcakes.html
Thanks so very much! I'm a new follower and I can see that this is going to be an addiction for me. 🙂
I am totally thrilled to find so much information, pics, recipes, etc.
Pat
Glory, Great Post. Congrats on your first tutorial video. Love you.
@Rachel- Yes, using light cream cheese may be your problem. Light dairy products often have water added, so that may be an issue. Also, your ingredients should be cool when you are making the cupcakes, and when frosting them. You should only need to refrigerate the frosting 15 minutes to an hour, more than that, and you may need to re-whip it to make sure it's still nice and fluffy. Short of all that… you'll just have to keep experimenting, it's hard to know for sure if I'm not in the kitchen with you.
Beautiful cupcakes! Now I'm craving them. Thanks!
Love your video! I really need to start doing more of those 🙂
Great video!! Thanks for sharing your top tips!!!
This is yet another example of why your posts are so successful Glory – clear explanation and great photos to illustrate the point (and now video!)
I am determined to master SMBC this year. But now I see that I really, really need a french tip to add to my piping arsenal!