{Cupcake Basics} How to Frost Cupcakes

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-

Sweet Baking Supply

Sweet Estelle’s

Bake it Pretty

Country Kitchen Sweetart

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…

Chocolate Cupcake Recipe

Vanilla Cupcake Recipe

American Buttercream Frosting

How to Bake Cupcakes  (tips to help you bake beautiful and delicious cupcakes)

Cupcake Liners (answers to common questions, and my favorite liners)

The BEST cupcake frosting tutorial!!  Great recipes and tips!  - GloriousTreats.com

Happy decorating!

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285 Responses to “{Cupcake Basics} How to Frost Cupcakes”

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    Anonymous — August 11, 2011 at 11:38 am

    Gloria, you've used some pretty color icing :)You are an inspiration to me and all those who want to decorate cupcakes and cakes.

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    Trish - Sweetology101 — August 11, 2011 at 11:41 am

    ok, I am a cupcake addict and have been decorating them for fun for awhile as well as blogging and this has to be the best post about tips + recipes + frosting designs that I have ever seen ever. period. Your video is helpful. I have so so so many people ask me about this basic stuff and I find myself fumbling quickly changing the subject to fondant…ha! I will be referring buddies here for sure.

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    Dianne@Baking4Six — August 11, 2011 at 11:51 am

    Kudos to you on your first video Glory!! — now I have the urge to decorate cupcakes, I wonder why? lol

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    shelly — August 11, 2011 at 11:55 am

    wow! i had no idea making a rose was as simple as just starting the swirl from the center! i'm definitely going to try this next time. the video was short, sweet, and informative – in a word: perfect. thank you!

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    chris — August 11, 2011 at 11:59 am

    Beautiful article, thank you so much for sharing your time and talent!

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    Rebecca — August 11, 2011 at 12:08 pm

    SO helpful! Thanks! Especially the tip about starting by putting the bag in a large cup to fill! I made such a mess the first time I tried to fill a bag with frosting lol!

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    MKR Creations — August 11, 2011 at 12:19 pm

    Congratulations on your first video! It was very helpful!
    Thank You!

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    LetsPourTea — August 11, 2011 at 12:38 pm

    Those look beautiful. Thank you for sharing your great video! I will have to get practicing now. :)

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    Amy and Family — August 11, 2011 at 12:47 pm

    LOVE this post!!!!! Plus, you have a great voice for videos. A+ Now, if only I could come over and eat some of those… or even just a bit would be HEAVEN!!!

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    Kara @ Mine for the Making — August 11, 2011 at 1:13 pm

    Love this post! I shared it on my facebook page and pinned it :)

    Kara
    http://www.facebook.com/mineforthemaking
    http://www.pinterest.com/kararodgerson

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    Much to My Delight — August 11, 2011 at 1:30 pm

    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.

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    A Blissful Nest — August 11, 2011 at 1:48 pm

    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!

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    Sher — August 11, 2011 at 2:45 pm

    Thanks for sharing this! I can't wait to try this. You sure do a beautiful job on decorating those cupcakes.

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    Marilyn — August 11, 2011 at 3:45 pm

    I now have faster internet and was able to watch your video!! Thanks for the lesson.♥♫

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    Anonymous — August 11, 2011 at 4:41 pm

    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!!

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    MrsFoxsSweets — August 11, 2011 at 5:54 pm

    Your cupcakes are so beautiful! I love the colors that you used!

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    Laura@everydayeasy — August 11, 2011 at 6:00 pm

    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!

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    Suzan — August 11, 2011 at 6:00 pm

    Oh this is awesome! Thank you!!

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    Naia — August 11, 2011 at 6:58 pm

    Gloria, thank you for such wonderful post. Which tip/technique did you use for the rose frosting?

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    Glory/ Glorious Treats — August 11, 2011 at 7:06 pm

    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.

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    rowejones — August 11, 2011 at 7:26 pm

    You are simply the best with your tutorials

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    Naia — August 11, 2011 at 7:49 pm

    Gloria I JUST DID…dont' know how i missed it the first time. Well, I do know…I was too busy imagining myself in your kitchen tasting your yummylicious confections. ;)

    Thanks again and please keep them coming.

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    Rosie @ Sweetapolita — August 11, 2011 at 9:14 pm

    This is such an incredible post, Glory–so clear, concise, and helpful (and pretty all the while!). And just when I thought it couldn't get any better, I see my own name in there! ;) Thanks so much! xo

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    Laura — August 11, 2011 at 9:52 pm

    Your cupcakes are gorgeaous. Thanks for sharing your ideas with us.

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    Melissa @ Best Friends For Frosting — August 11, 2011 at 10:25 pm

    What an ideal post. Looking forward to re-posting this soon. Love it!

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    Kelly @ Kell's Kitchen — August 11, 2011 at 11:56 pm

    Great to see all the different frosting colors; your cupcakes made me happy ;-). I too have a 1M and a 2D tip and I love them!

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    Christine — August 12, 2011 at 1:12 am

    Gloria thank you SO much for this post! I love decorating cupcakes but sometimes I get a bit muddled with which tip and going inside / outside with the swirl but this was so easy and helpful to understand.. will definitely be a reference for my decorating in future! Absolutely love your blog and all your posts, photography and recipes :) you are blogger inspiration!

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    mia — August 12, 2011 at 5:33 am

    Thanx for posting! I loved it! I am also a cupcake freak trying my way to frost so any tips is gr8! I think I am getting there :)

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    Chic Cookies — August 12, 2011 at 7:14 am

    This is fantastic! I'll post a link on Edible Crafts :)

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    J+S — August 12, 2011 at 7:32 am

    This is AWESOME. I've featured you on my blog today and linked back to you so everyone can see how wonderful you are! Thanks so much for sharing.

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    Cecilia — August 12, 2011 at 10:13 am

    YAY for your first video! I'm so proud of you! This is great!
    Love you!
    ~Cecilia

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    Cristin (Pinkie) — August 12, 2011 at 11:01 am

    Thanks Glory, this is really helpful and I enjoyed the video. I've never really paid attention to what tips I've used and now seeing the different variations, I can see which I prefer (the ones that look like a rose) so I can pay better attention next time. Thanks for the tips!

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    Christine — August 12, 2011 at 11:02 am

    They're so cute! Thanks for the frosting recipes!

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    Kate H.(www.sprinkletherapy.blogspot.com) — August 12, 2011 at 11:05 am

    Your cupcakes are gorgeous!

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    Rachel — August 12, 2011 at 2:33 pm

    Do you pipe with your cream cheese frosting? I made some a couple of days ago, and even after adding a lot more icing sugar to it, I still couldn't pipe it :(

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    Katie of Katie Creating — August 12, 2011 at 2:41 pm

    LOVE that first and last Picture!!! Not just delicious looking, but PRETTY!

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    Brittany — August 12, 2011 at 7:41 pm

    I have been wondering how people get their frosting so colorful with food coloring – concentrated! amazing! Thanks for this!

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    Glory/ Glorious Treats — August 12, 2011 at 9:43 pm

    @Rachel- The frosting I'm using in the video does have 1/2 block of cream cheese. I promise, the only two reasons that the frosting would be too soft to pipe is one of two reasons (or both)… your ingredients are too warm (the butter and cream cheese should be cool or cold), or you're adding too much liquid.

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    Rachel — August 12, 2011 at 9:47 pm

    It's winter here, and it had been in the fridge all night before I started piping it. Oh, and I didn't use any liquid besides the vanilla, no cream at all. Is it possible it's because I used lite cream cheese? I was a bit devestated that it wasn't pipeable!

    hmm… when you say the butter and cream cheese should be cold, do you mean when mixing, or when piping? They were both at room temperature when I MADE the icing, but not when I USED it…?

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    Willow's Quiet Corner — August 12, 2011 at 11:25 pm

    Loved the video! I'm just getting interested in trying to do a little treat decorating myself. I would love to see videos on decorating cookies as well! :-)

    Thanks so much for sharing this!

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    Di-licious — August 13, 2011 at 4:21 am

    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!

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    Sew Create It - Jane — August 13, 2011 at 4:47 am

    Great video!! Thanks for sharing your top tips!!!

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    cookies and cups — August 13, 2011 at 7:28 am

    Love your video! I really need to start doing more of those :)

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    Carpool Goddess — August 13, 2011 at 10:57 am

    Beautiful cupcakes! Now I'm craving them. Thanks!

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    Glory/ Glorious Treats — August 13, 2011 at 11:17 am

    @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.

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    Joy Adams — August 13, 2011 at 8:58 pm

    Glory, Great Post. Congrats on your first tutorial video. Love you.

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    Gypsy Heart — August 15, 2011 at 10:40 am

    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

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    Gypsy Heart — August 15, 2011 at 10:55 am

    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

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    Gypsy Heart — August 15, 2011 at 10:59 am

    This comment has been removed by the author.

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    Anonymous — August 15, 2011 at 11:34 am

    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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    Mónica B. — August 15, 2011 at 6:16 pm

    ¡¡Muchas gracias!! ¡¡¡Eres maravillosa!!

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    Jenny — August 15, 2011 at 7:04 pm

    What size tip is the large round one? The largest I can find in the store is a 12 and I don't think it's large enough.

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    Glory/ Glorious Treats — August 15, 2011 at 7:20 pm

    @Anonymous from Dublin- Yes, you described the technique quite well for the princess cupcakes.

    @Jenny- Follow the source links I've listed in the post, they have tips much larger than the #12, you want a tip with at least a 1/2" opening.

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    Linda — August 15, 2011 at 8:57 pm

    I love how neat you decorate your cupcakes and the color look so beautiful, too. Thanks for the video – it reminds me that I need to keep practicing.

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    Jen Rosie — August 16, 2011 at 5:09 am

    these are great! Thank you for the great tips!

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    Anna — August 16, 2011 at 1:03 pm

    I've always wanted to learn how to pipe those pretty roses! Thanks so much for sharing! :) Love them!

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    Kat — August 16, 2011 at 2:23 pm

    Those look totally delicious! Thanks for such a helpful post! Can't wait to decorate my next batch of cupcakes!

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    emily @ the happy home — August 17, 2011 at 10:02 am

    THANK YOU! i've been struggling, trying to get that perfect rippled-icing look. this is SO unbelievably helpful!

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    LL — August 17, 2011 at 5:45 pm

    You truly have become my cupcake guru goddess. Thank you so much for all of your recipes and tutorials. I feel now I can fulfill one of long baking desires to make beautiful & delicious cupcakes. Lack of confidence & not so wonderful experiences in the past has put this baking dream on hold until I've discovered you. Now, with all your great help I feel I can now meet my very high standard (I'm a great baker otherwise), at making these little darlings as beautiful & delicious as my other creations. Yay!

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    Anonymous — August 18, 2011 at 6:57 am

    They look amazing! I can't wait to try this!

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    Leticia — August 18, 2011 at 10:04 am

    I love this post. It's just what I've been looking for. I've been wondering how to decorate cupcakes with the swirl & rose. I went shopping for ingredientes & supplies on Saturday & baked on Sunday. My only concern was my cream cheese frosting was too soft or smooth. I followed your instructions 3 times & all 3 times it was soft. When I was piping it wasn't like your video where it stayed perfect. What am I doing wrong? Maybe I beat it too long?

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    Glory/ Glorious Treats — August 18, 2011 at 10:26 am

    @Leticia- I've posted a few sugggestions on my American buttercream post (that apply to either cream cheese or American buttercream)
    http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html

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    Leticia — August 18, 2011 at 1:36 pm

    I put it in the fridge, next time I will add the powdered sugar. Thank you for your fast response.

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    Maria — August 19, 2011 at 8:30 am

    Very nice and inspiring video. Can I just ask… If I want to use frosting color, at what point should I be adding it?

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    Glory/ Glorious Treats — August 19, 2011 at 10:41 pm

    @Maria- The coloring should be added at the very end, after the frosting is fully smooth and well beaten.

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    McKinze — August 25, 2011 at 9:28 am

    I just found your blog and wanted to thank you for posting this! I'm currently unable to bake (we live overseas, making things challenging) but I am reading up so I can tackle some baking projects when we're home. This is so helpful!

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    Norwegian Señorita — August 27, 2011 at 5:35 am

    What a fantastic post! So inspiring, the cupcakes look delish! (Just found your blog, but will for sure come back for more) Thanks :)

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    Ira — August 31, 2011 at 6:05 am

    You have, without a doubt, the talent. I just wow-ed as I read this post.

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    Liz from Toowoomba, Australia — September 3, 2011 at 2:53 am

    Wow! Thanks for sharing your great tips! I'm inspired.

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    Anonymous — September 4, 2011 at 7:01 am

    I love to bake but i have never known how to do the perfect icing frosting it on they cake ! now that i know i will have the perfect cupcakes and the perfect frosting :) thanks ever so much for sharing and showing us all how to do frosting ! :) XXXXX

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    Jeannine — September 10, 2011 at 4:28 pm

    Super helpful! Thank you

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    Nikki — September 15, 2011 at 7:08 am

    I just LOVE the rose!! I need to do several rose cupcakes for an upcoming baby shower and I was dreading the thought of making 40+ icing roses. This just made my life a whole lot easier!! thanks so much!

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    Kelli — September 15, 2011 at 11:23 am

    I love your picture with the cupcakes and the coresponding tips you used. It would look fabulous hanging in my kitchen. Do you allow that?

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    Glory/ Glorious Treats — September 15, 2011 at 10:57 pm

    @Kelli- I'd be honored to have a special spot on the wall of your kitchen! Feel free to use my photo for that purpose. You may not use my photo in any way to make money.

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    Kelli — September 16, 2011 at 12:12 pm

    Thank you so much, Glory! That's very kind of you.

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    Anonymous — September 29, 2011 at 12:40 am

    http://www.cupcakerecepten.nl/2011/09/fluffy-hazelnut-cupcakes

    The autor of cupcakerecepten.nl, Olivia uses your pictures as if they are her own glorious cupcakes.

    Thought you might like to know.

    Greetings from your big fan!

    Aurelia

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    Glory/ Glorious Treats — October 6, 2011 at 5:29 pm

    @Anonymous- Thank you for letting me know about the mis-use of my photo. I will do my best to contact the site. Thanks!

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    Rose Vernon — October 7, 2011 at 12:15 pm

    Thanks Glory! It seems so obvious, I'm not sure why I haven't figured that all out myself. Ha ha! Thanks!!!

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    KristeenMarie Photography — October 11, 2011 at 6:11 pm

    I love the cup idea! Thanks for sharing :)

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    Emily — October 11, 2011 at 8:06 pm

    This is the best frosting tutorial I have found. The cup idea for filling the piping bag is genius and solved so many of my frosting frustrations!

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    margret — October 21, 2011 at 11:12 am

    Thank you for the perfect explanation about frosting cupcakes.

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    Suguna — October 30, 2011 at 10:23 pm

    That was an awesome post. U r a great teacher. Thank u so much.xoxo

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    dottoddot — November 2, 2011 at 8:40 pm

    It looks so easy when you do it! I'm planning a baby shower soon and will use this technique. Do you have any suggestions on how to color the frosting without food coloring? I want to keep it as natural as possible.

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    Barbara | Creative Culinary — November 22, 2011 at 9:13 am

    My children are now grown but I've made all of their birthday cakes for as long as I can remember. Everyone would oh and ah over the finished results but really I'm not a cake decorator. It is amazing how finished a cake looks with just a couple of frosting tips to 'trim' the bottom edge and put some decoration on the top isn't it?

    Love the cupcakes…and even this old dog learned a new trick. Thanks!

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    cupcake image lover — November 24, 2011 at 5:14 pm

    I saw this on pinterest and I'm glad I stopped over here so I could admire all the cute cupcake photos! I love the color icing and this is SOOO helpful for knowing how to frost cupcakes and get cute patterns. Thanks for posting.

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    Lizzy — November 25, 2011 at 3:47 pm

    Great info! I've had trouble finding couplers to fit my large tips, so I will try to use them without.

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    Anonymous — November 25, 2011 at 9:53 pm

    BEAUTIFUL, I Hope I can get some of those nozzles. Love the patterns. I always look around 4 large size nozzles without much luck. These are picture perfect & the colours, just what I like. Many thanks for sharing. GoD Bless, Lotsa love:-}

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    Brenda Fuentes — December 4, 2011 at 12:34 pm

    Fantastic recipe. I'll never buy that digusting frosting from the grocery store again! Made neon green cream cheese frosting w/ dinosaur sprinkles for my 4 yo's birthday.

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    marie — December 5, 2011 at 12:28 pm

    thanks for the inspiring post! they look so pretty. can i ask what colors you used for that picture with the cupcake assortment? i'm just starting out and wanting to buy a few starter colors from americolors but am unsure which few to get. what would be your top few colors from americolors if you had to choose? thanks!!

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    Online pharmacy reviews — December 9, 2011 at 5:21 am

    I have of this little cakes in my home because I love to eat one every afternoon with my coffee

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    Troubled — December 23, 2011 at 3:24 am

    ive recently bought the Wilton 2D tip, sometimes i can pipe the rose but other times the frosting comes out separately and this ends up to be messy strands of frosting. Its very frustrating. Please help! thanks

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    Amy Blythe — December 30, 2011 at 7:31 pm

    I just finished watching your video and my jaw dropped. So simple, but difficult at the same time! Thanks for the tips.

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    Debbie — January 6, 2012 at 12:42 pm

    Thank you so much for your tips! I'm baking cupcakes today for a charity bake sale tomorrow, and I really needed some help. The video was awesome. I had no idea how easy it would be to make a rose out of frosting!

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    Faith Long — January 13, 2012 at 8:10 am

    What size bag are you using?

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    Jesinwa — January 14, 2012 at 8:38 am

    What number tips did you use? I see that you put tips under the cupcakes to show us which one you used. I would like to know number of each tips that you used. I really like to make the roses but I like to know the number tip thanks.

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    Jesinwa — January 14, 2012 at 8:39 am

    What number tips did you use? I see that you put tips under the cupcakes to show us which one you used. I would like to know number of each tips that you used. I really like to make the roses but I like to know the number tip thanks.

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    Forever Fashionably Late — January 14, 2012 at 9:43 pm

    Hi Gloria! I found your blog while looking up how to frost my first cupcakes today : ) I guess I need to invest in a piping set… I just cut the tip off of a ziplock baggie & used that and I think they turned out pretty okay for my first try! Thanks for the technique tips!

    Victoria
    Forever Fashionably Late

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    Anonymous — January 16, 2012 at 5:52 pm

    Thanks, awesome, my 4 year old and I frosted some yummy cupcakes… loved it…

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    Mona — January 18, 2012 at 6:52 am

    Thank you for sharing. I have already "pined" you at pintrest (http://pinterest.com/pin/133348838936400671/) and I hope you dont mind me link to your blog in my blog. Ive borrowed your pictures to. But I can delete this post if you dont like me to write about yor blog in my blog.
    :0)

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    Mona — January 18, 2012 at 9:38 am

    I've used your pictures (as I said in the prewius post). But I will remove all pictures if you say so. I do respect your copyright. I love your blog and wanted to shere it with my blogfriends in Norway

    :0)

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    Catherine Todd — January 18, 2012 at 7:11 pm

    Love your cupcake ideas, and particularly appreciate the EXCELLENT PHOTOS! You are quite the photographer, and if not a "professional" yet, you are well on your way.

    I think you could create a recipe book right now with your photos and designs and get paid to photograph food for others. I am married to a professional photographer, so I "know of which I speak. Great job, all the way around! Can't wait to try out some of these cupcakes myself! Thanks so much for posting.

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    MaLinda — January 19, 2012 at 6:40 pm

    Lovely decorations, thanks so much for sharing with us! My only question is, for your 1M, do you press in the edges to make them curved in? My 1M has straight edges,not ones that curve in like yours.

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    Monica Ward — January 21, 2012 at 7:11 pm

    Thanks for the tutorial. I'm gonna try the rise technique on a batch of cupcakes I just made. Looks like it uses about 1/3 less frosting than piping a swirl. Sometimes less is better :)

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    Monica Ward — January 21, 2012 at 7:13 pm

    Rose technique!!! Not rise. Oops.

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    Unknown — January 23, 2012 at 12:13 pm

    Hi Gloria, this blog post is extremely helpful for me as I failed miserably with my daughter's birthday cupcakes last year and am making another attempt this March. I like the design using the large round tip and was wondering if you'd use the same technique as you did with the 1M in your video, starting from the outside edge to the center or is there another technique with that tip? Thanks!
    Kristin

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    Charmaine — January 28, 2012 at 5:04 am

    I have been looking for some great icing recipes and frosting suggestions and I found it here! I can't wait to try these for Valentine's Day! I have some beautiful cupcake liners in which these cupcakes/frosting will look absolutely beautiful!

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    Anonymous — January 28, 2012 at 8:03 pm

    Great video, wonderful website!! Keep them coming :)

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    Catherine Todd — January 29, 2012 at 3:48 pm

    HOW DID YOU GET SUCH GREAT PHOTOS? Would you be willing to let us in on your "secrets?" I know you said some photos DON'T turn out well, but what is the difference? My husband is a professional photographer, and your shots match his. He won't show me how to do it because he says it's "too complicated." He'll do it for me when he can, but he's always so busy with other things…

    HELP! Love your pictures! Catherine Todd, AtitlanArts dot com

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    Glory/ Glorious Treats — January 29, 2012 at 4:19 pm

    @Catherine- Thanks! I'm not sure that there is any one "secret" to my photos… they are a combo of a great camera, good natural lighting, careful composition, and a bit of editing. As with any craft, practice makes better!

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    Catherine Todd — January 29, 2012 at 9:05 pm

    Thanks for your quick response, and detailed "instructions." Now I will have to sit down and try to figure it out. I know that natural light seems to be a key, and like you said, "careful composition." Your compositions are one of your strong suits! Hope I can do something the same… XXOO CT

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    Anonymous — February 3, 2012 at 10:34 am

    Love it! Thank you so much :)

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    Kade — February 5, 2012 at 6:00 am

    What a great post! I have tried so many buttercream frosting recipes that were big disappointments, yours looks easy and delicious! Can't wait to try this out! Thank you! =0)

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    Kira =] — February 5, 2012 at 11:52 am

    Genius that you use a cup to help fill your frosting bag! What size frosting bag do you use?

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    Anonymous — February 5, 2012 at 7:55 pm

    Where do u get frosting bags?

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    Richelle — February 7, 2012 at 6:48 am

    Thanks for posting this video! It was an extremely helpful resource for my Valentine's Day cupcakes! Now that I have the basics I just need to practice! Thanks again.

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    Valerie — February 8, 2012 at 12:20 am

    I love your blog and thank you so much for all the tips and inspiration! :)

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    tifleur — February 13, 2012 at 2:36 am

    Thank you for this photo!

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    Anonymous — February 16, 2012 at 2:25 pm

    cute!!!!!!!!!What if you don't have the fancy tips?

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    Anonymous — February 16, 2012 at 2:37 pm

    ya, is there away to make your own fancy tips?

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    Anonymous — February 16, 2012 at 3:53 pm

    Thank you for the video, I found it very helpful!! I also wanted to comment on your kitchen countertops – I love the tile, my house groing up had the exact same tiles and red/tile boarder!! Love it, thanks for the memory and the great instrutions!

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    Curt S. — February 18, 2012 at 7:29 am

    Thanks for the twist on the frosting recipe(cream cheese). It was both tasty and workable. It's now my standard of excellence.

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    Russell at Chasing Delicious — February 23, 2012 at 4:11 pm

    How helpful is this post! So cool! Thanks for sharing this. And look at all those cupcakes in that top shot. Yummmm.

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    Anonymous — February 28, 2012 at 12:07 pm

    I have looked for hours at cupcake decorating. Thank goodness I found your site. Thank you ssoooooo much and I will keep looking xx UK

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    Pumpy — March 22, 2012 at 6:56 am

    What a beautiful collection of Frosting, colours and cup cakes, could eat a few now. Thanks for sharing with us.xx

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    TMtissue — March 24, 2012 at 9:20 am

    So cute! You make it look so easy breezy. I'm making cupcakes today and for some reason I can never get the decorating quite right. I love the whole putting the bag in the cup to fill it thing. I know that's silly but it just made so much more sense then going through the aggravation of trying to fill it while it's falling all over the place. Haha! I'm easily impressed…what can I say?

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    Hamish — April 11, 2012 at 8:01 pm

    Thanks for the tips and tricks I am going to test them out and try your american frosting icing recipe too.

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    Ciara — May 1, 2012 at 12:08 pm

    Thank you Gloria!!!!

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    connie — May 4, 2012 at 8:43 am

    You are such an inspiration!! Since I found your blog and found you on facebook I follow you and check everyday to see what you are up to. Since I started I haventbought either cupcakes or cookies for my 3 year old daughter and my 9 year old son. I have had very successfull parties and the kids keep telling my kids specially my son tell your mom to send cookies to school..lol yes they ask for my cookies on special ocasions and all thanks to you!!! Thank you very much Glory!!

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    Kristen @ The Endless Meal — May 4, 2012 at 5:24 pm

    This is such a great post! I've search online before for tips about how to front cupcakes and haven't found anything really useful. Thank you so much for sharing this!!

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    Unknown — May 7, 2012 at 9:49 am

    I never did anything in cakes always bought them well i started working in a bakery about 2 yrs ago and have learned soo much , I made roses but with the rose tips and the little platform did pretty well but could never do it for cupcakes I ran across your web site and you made it look way fun and easy so now I can't wait to get back to work and try the rose one for mothers day on cupcakes thank you soooo much have a blessed day

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    prettytastic — May 7, 2012 at 9:51 am

    I have been working in a bakery for some time and still learning, I ran across your site and seen how to do the rose cupcake and it is soo awesome cant wait to get back to work and try it out thank you for the how to do and god bless,

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    Ellie — May 9, 2012 at 10:06 am

    I am 10, and am in love with cupcakes, thank you so much for helping know how to do a rose,

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    AmyJoy — May 10, 2012 at 12:53 pm

    I honestly feel so stupid for never noticing how easy a rose was… even after years and years of baking with my mother (and alone!) I never grasped the rose concept.
    Thank you so much! Hopefully my cupcakes will now look just as good as they taste

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    Kae JL — May 10, 2012 at 4:51 pm

    AmyJoy, I felt the same way. I had an aha moment. LOL

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    Abi Makes — May 14, 2012 at 4:05 am

    fab tutorial,thanks so much for posting, you can see my first attempts at following your tips on my blog – http://abimakes.blogspot.co.uk/2012/05/frosting-practise.html

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    Athena HM — May 17, 2012 at 7:02 am

    Thanks for the straight-forward tutorial, I think I got it, now.

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    Anna — May 23, 2012 at 10:14 am

    Thanks so much for the tutorial! I made the roses out of raspberry buttercream (using just normal buttercream with raspberry jam added in–the jam makes the frosting taste delicious and also makes the roses pink with no added coloring!).

    I linked to your tutorial on my blog post where I put up the recipe…again, thanks! Your blog is gorgeous!

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    Ann "The Scrapbooking Housewife" — May 24, 2012 at 8:32 pm

    What a great tutorial! My jaw dropped when I saw you used a tumbler to fill the icing bag! I can't believe I never thought of that! The amount of times I have had frosting end up all over the place…. Also can't wait to try the rose method! Thanks!

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    Becca — May 28, 2012 at 10:34 am

    Thank you so much for this helpful video and blog! I have a wonderful cupcake recipe, but had no idea had to frost them for a baby shower! You saved the day!

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    Jaime — June 5, 2012 at 6:17 am

    Great video! And the glass to fill the decorating bag? How ingenious is that? LOVE IT! I always end up with frosting on my hands, no matter how diligent I am. the rose too. Just starting out with Wilton decorating, thanks for the pointers! Found you on pintrest…

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    Pauline — June 7, 2012 at 5:37 pm

    Love your blog, but it does bother me that the tip you've called a 1M doesn't look like one – the 1M is an open star, the points don't curve into centre!

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    aspensmum — June 8, 2012 at 1:06 am

    Just stumbled on your blog via Pinterest. thanks so much for the video it was a great help!

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    facelift utah — June 12, 2012 at 3:43 am

    Their sizes are fine. Lovely treats.

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    Rebbeca D — June 25, 2012 at 7:28 pm

    Hey i noticed you didn’t tell us the number for the large round tip…I can’t tell if my tip is as big as yours and I love how it makes your frosting look! Could you tell me the number on it?

    • Glory replied: — June 25th, 2012 @ 7:51 pm

      Rebbeca- The large round tip does not have a number on it, it is not by Wilton. I don’t remember for sure where I got it, but several brands have very similar tips. The hole is about 5/8 inch diameter. You want a tip with at least a 1/2 inch, up to 3/4 inch diameter.

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    Madeleine — July 13, 2012 at 6:20 am

    Hello Glory! Thank you for the simple and encouraging tutorial! I found a Wilton piping bag and tip set in my pantry :o) Your post has me excited to make a lovely confection for a get together tomorrow night!

    In regard to your lovely, original kitchen – I hope you’d never remodel it! It’s classic and charming as is.

    Madeleine

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    Krista S — July 16, 2012 at 1:06 am

    Hi Glory- LOVE all of your recipes! I use your chocolate and vanilla cupcake recipes as my never fail, go-to recipes all of the time! The first time I saw your post on making cupcakes all day and trying to figure out the best recipe -I was in shock! I too was in the middle of that same dilemma! So… THANK YOU!! I do have a question… I am making cupcakes for a Baby Shower in 2 weeks. I need a stiff enough icing to hold up to the stack of a 2D frill and a gum paste flower on top. I’m afraid to use a cream cheese though because I don’t want the cheese to soften and flop after an hour at room temp. Suggestions?? Should I stick with the Buttercream and just add extra sugar to make it stiffer? Thanks in advance!! :)

    • Glory replied: — July 24th, 2012 @ 5:09 pm

      If the baby shower is being held indoors, you should certainly be able to make cream cheese frosting with no problem. Be sure you ingredients (butter and cream cheese) are nice and cool when you make your icing. If desired, once you frost the cupcakes, put them in the fridge for 15 minutes or so, and this will help the frosting set up. Then, they should be just fine at room temperature a full day (or longer).

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    Maggie — July 19, 2012 at 2:27 pm

    Thank you so much! I’m fairly new to baking and your recipes have helped me a lot…the only thing I’ve had trouble with is the actually icing of the cupcakes! One of the simple, but most important things I learned from this video was how to get the frosting into the bag…the cup is a great, creative idea! Thank you!

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    Littledessert - Recept & Webbshop — July 22, 2012 at 8:19 pm

    SOOOOO LOVELY!

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    wendy — August 6, 2012 at 8:42 pm

    I tried your buttercream frosting and added 1/2 block of cream cheese and it came out really great. What type of bag are you using for the frosting in your video? I’ve been using the disposable Wilton ones that came with the set of tips I have but find they are really little and would like to get something I can re-use. Thanks!

    • Glory replied: — August 27th, 2012 @ 12:09 am

      I usually use a reuseable 16″ bag, from Wilton or Bakery Crafts (most any brand would work, but you want the 16″ size).

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    Amy — August 23, 2012 at 9:53 pm

    Great video! What was the large round tip that you used? I am having trouble finding one that I like for cupcakes.

    • Glory replied: — August 27th, 2012 @ 12:12 am

      The round tip I’ve shown is not labeled with a number, and is not by Wilton. If you follow the supply links listed in this post (Sweet Baking Supply, Sweet Estelles, etc). they ususlly sell large round tips. I would recommend getting a tip with about a 1/2 inch (or slightly larger) opening.

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    Cláudia Duarte — August 27, 2012 at 12:01 am

    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

    • Glory replied: — August 27th, 2012 @ 12:15 am

      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, http://www.glorioustreats.com/2010/06/princess-cupcakes-with-ruffled-frosting.html

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    Cláudia Duarte — August 27, 2012 at 10:17 am

    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…

    • Glory replied: — August 27th, 2012 @ 4:04 pm

      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!

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    Cláudia Duarte — August 29, 2012 at 11:15 am

    Thank you so much! You’re the best! ;)

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    Sharon Homemaker — September 4, 2012 at 1:35 am

    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

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    JD — September 8, 2012 at 1:50 am

    what tip did you use for the pink and purple rose cupcakes on 2nd row?

    Thx.

    PS LOVE your site and such beautiful photography !!!

    • Glory replied: — September 12th, 2012 @ 4:17 pm

      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.

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    Elaine L — September 13, 2012 at 9:40 pm

    You are so clever with showing how to make a rose!

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    JD — September 21, 2012 at 10:08 pm

    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.

    • Glory replied: — September 28th, 2012 @ 7:46 pm

      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.

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    cha — September 30, 2012 at 12:02 pm

    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!

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    Billie — October 3, 2012 at 8:19 pm

    Your photography and your skill with the pastry bag is amazing. Such gorgeous colors! I’m ordering my 1M and 2D tips right now!!!

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    MommaBear — October 3, 2012 at 10:28 pm

    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!

    • Glory replied: — October 8th, 2012 @ 3:58 pm

      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!

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    Sue Horst — October 15, 2012 at 11:27 am

    I think your kitchen is fine. Thank you for the wonderful tip.

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    Kerry — October 16, 2012 at 3:03 pm

    Hi Glory,

    After years of trying to get my butter cream right, its now thanks to you i can have the perfect cupcakes. how do i get this lovely colour pink you have used in this video for my frosting? thanks x

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    Amanda — October 18, 2012 at 3:15 pm

    Thank you for sharing! I have recently become addicted to cooking, but I’m always disappointed when my fabulous treats can’t be extravagantly decorated. However, I had a not-so-great experience with my first attempt at making home made icing (royal icing). I’ve never made frosting, per se. I really want to try! Hopefully it tastes better than the royal icing (yuck).

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    Oana — November 12, 2012 at 10:11 am

    Hi! Your photo is being used, I suppose, without your permission by this FB page user http://www.facebook.com/FoodVsSuits

    He also did the same with a photo of mine and i filed an infringement case on Fb. I told this person about asking permission first but he doesn’t seem to get it.

    • Glory replied: — November 15th, 2012 @ 5:43 pm

      Thanks so much for letting me know. It looks like the page has been closed now. Hopefully they learned not to use other’s work without credit. Thanks again!

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    Maaike — November 13, 2012 at 9:34 pm

    Hello Gloria,

    Those cupcakes are looking beautiful! What a great colours!! Ant thanx for the video, it makes it al lot easier to try it myself.

    Greets,

    Maaike

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    Cupcakes bakken — November 13, 2012 at 9:36 pm

    Dear Gloria,

    Those cupcakes are looking beautiful! What a great colours! And thanx for the video, it makes it a lot easier to try it myself!

    Greets,

    Maaike

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    Dulce DeLeon — November 15, 2012 at 12:13 pm

    Hi there, your site is great, thanks for sharing. Congratulations Glory.

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    Kieran — December 3, 2012 at 5:28 am

    Hi! I tried to make roses with the 2D tip and it comes out in strands. When I try to make a star there is no centre to the star either. What am I doing wrong??

    • Glory replied: — December 12th, 2012 @ 4:46 am

      Sounds like your tip was clogged. Make sure your butter and/or cream cheese are fully smooth, and there are no little chunks of butter clogging your tip.

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    terri — December 10, 2012 at 2:56 am

    omg. i love your site! may i ask you how you got the cupcakes to look like roses and what tip you used? they are gorgeous!!! thanks for such great tips! happy holidays! xo

    • Glory replied: — December 12th, 2012 @ 4:45 am

      Thanks! The rose technique is shown in the video in this post.

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    May — December 24, 2012 at 2:28 pm

    I cant wait to frost a whole batch of cupcakes! This makes me feel so inspired! Last night I made brownie cupcakes with your Chocolate Buttercream and it was delicious (I always have cupcakes in the house… lol!) Me and my BFF love baking cupcakes and we always wanted to take up cake decorating and this gives us a great place to start! Thanks so much!

    -may

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    mrs. williams {persnickety plates} — January 10, 2013 at 8:30 pm

    These are so gorgeous! For some reason it never dawned on me to frost from the outside in – I’ve always just went from the center out & never given it any thought. haha!

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    Remi — January 19, 2013 at 9:37 pm

    What amazing idea.
    Thanks for sharing.

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    Kristen — February 14, 2013 at 8:49 pm

    I know you posted this ages ago but it helped me decorate some cupcakes I made for Valentines day!! I love that the video showed how to make them look like roses, thats what I ended up making on most of the cupcakes since it looked so nice!

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    Tracy — February 17, 2013 at 3:05 am

    Thanks, honey. So helpful! :D

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    ana — February 27, 2013 at 6:30 am

    Hi! Im so sorry if you have already answered this question, but do you store your cupcakes that are frosted at room temp or in the fridge? I have a party to make an abudance of goodies for including and not limited to cakes, cupcakes, etc. Im just worried about the cream cheese in the cream cheese frosting…in fact im not even sure was just wanting some advice :). Thanks in advance

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    ana — February 27, 2013 at 6:31 am

    ps: ive been following your blog for a bit now and it’s really helped me with a lot of my cupcake design and taste. thank you!

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    Georgia — March 4, 2013 at 9:32 am

    Hi ! I was just wondering what size your round tip frosting nozzle is?
    As I have a couple events I’m making cupcakes for coming up and I’ve never done a round tip frost and am in need of answers!! By the way, looooove your cupcakes and the video is very helpful!! Thank you (:

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    Lynn — March 6, 2013 at 1:01 am

    Thank you!!! I am a complete newbie to baking and I am super intimidated by decorating!! This helped a lot in preparing for my son’s 1st birthday…I plan to impress!!!!

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    nancy marshall — March 8, 2013 at 3:44 pm

    Loved the icing cupcakes video. How far in advance of a party/baby shower can I make the cupcakes an ice them? Wont have time the day of.
    Thanks,
    Nancy

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    Emily — March 10, 2013 at 8:07 pm

    Thank you so much for all this info! I am trying to teach myself these techniques for fun, your video was great too:)

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    DizzyElle — March 14, 2013 at 9:59 pm

    Hi! Can’t seem to find the video you posted. Have you removed it?

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    Tiffany H — March 16, 2013 at 11:17 pm

    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!

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    Anna — March 21, 2013 at 12:59 pm

    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?

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    rosie — March 25, 2013 at 6:09 am

    hey what icing recipie do you use in this totorial

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    Deborah — March 30, 2013 at 12:12 pm

    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.

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    Sandy — March 31, 2013 at 10:21 pm

    Where did you get the decorating tip all the way to the left?! (just open circle)

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    andy — April 2, 2013 at 6:57 pm

    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!!

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    Erika — April 9, 2013 at 4:00 am

    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!!!

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    Andrea Packer — May 1, 2013 at 9:05 pm

    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!

    • Glory replied: — May 6th, 2013 @ 3:54 am

      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.

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    Nueyer — May 3, 2013 at 7:02 am

    Amazing colours!! I can’t wait for my Wilton tips to arrive in the mail to try this out!

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    Baraka — June 6, 2013 at 2:21 pm

    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…..

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    amanda katagumpula — June 17, 2013 at 9:12 pm

    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 replied: — June 24th, 2013 @ 6:45 pm

      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.

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    Janel — June 21, 2013 at 10:04 pm

    Are these mini sized cupcakes or large\standard?? Thanks so much for the tutorial!!

    • Glory replied: — June 24th, 2013 @ 6:45 pm

      The cupcakes shown are all standard sized.

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    194
    Jessie — June 28, 2013 at 1:59 pm

    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 replied: — July 1st, 2013 @ 11:13 pm

      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.

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    195
    Mhina Barrio — July 24, 2013 at 9:55 am

    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 replied: — January 20th, 2014 @ 9:59 pm

      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.

  196. #
    196
    Carey&Bell — July 31, 2013 at 3:59 am

    Loved this page!!! I shared it on my page as I thought the layout and pictures were fantastic! Thanks x

  197. #
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    jenny — August 13, 2013 at 8:17 pm

    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

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    198
    Lisa and Isabella — August 15, 2013 at 12:47 am

    My daughter and I had an ah-ha moment…WE CAN do this! Thanks for the motivation.

  199. #
    199
    Jenny — October 19, 2013 at 8:08 pm

    Your video was simple and to the point. Loved it

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    Philomena Leavitt — January 5, 2014 at 11:12 pm

    Super cute! Love the article! Btw did you take these photos?! They are super cute!

    • Glory replied: — January 20th, 2014 @ 9:55 pm

      Thanks! Yes, these photos (as are all the other photos on my site – with very rare exception) are mine.

  201. #
    201
    Moira Grenier — January 5, 2014 at 11:50 pm

    Hey, I just wanted to let you know that someone is trying to pass off your work as hers…just thought you should know
    http://www.befunky.com/gallery/JuliePINK87/

    • Glory replied: — January 20th, 2014 @ 9:57 pm

      Hi Moira, Thanks for your note. I’m not sure how to contact the owner of the page you linked to, so I think I’ll have to let it go for now. Thanks for looking out for me! <3

  202. #
    202
    myrthe — January 14, 2014 at 10:27 am

    Love you’re website!

  203. #
    203
    myrthe — January 14, 2014 at 10:27 am

    your website that is…

  204. #
    204
    sharon — January 19, 2014 at 7:20 pm

    as a seasoned interior designer – I would love nothing more than to consult with you regarding the project of up-dating your kitchen counters

    kindest regards,
    Sharon Endick

    92.248.5878
    sharonendick@gmail.com

    • Glory replied: — January 20th, 2014 @ 9:56 pm

      Hi Sharon, Thanks for your note! The comment about my counters was added after someone left a negative comment about them. I would love to re-do my kitchen, but the issue is money, not lack of ideas =)

  205. #
    205
    Cupcake Fanatic — February 27, 2014 at 4:41 pm

    Thanx! Never knew you could make a rose that way. I learned a pretty difficult way, but the way I did mine are prettier, but yours in an awesome way to do faster!!!! Love your teaching!!! And clear directions, you don’t keep talking about random things like some people do.

  206. #
    206
    Shelly P — March 15, 2014 at 2:50 pm

    Thank you so much!! This is exactly what I was looking for, I can’t wait to try the frosting and techniques. My girls LOVE cupcakes and this looks easy enough for even them to do. Yeah!!!!

  207. #
    207
    Jaskirt — April 15, 2014 at 11:55 am

    hi which nozzle are you using on your video and where could I buy it from?
    your cupcakes are amazing, I wish I was as talented as youxxx

  208. #
    208
    Stefanie Trimble — June 12, 2014 at 1:03 am

    I’ve been so intimidated by frosting cupcakes, but you make it look so easy! I’m excited to go try the rose design :) Thanks for the video – the visual really helps!

  209. #
    209
    Gina Ortiz — June 23, 2014 at 6:56 pm

    Love this site..

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    Jessica @ Cutesy Crafts — June 24, 2014 at 10:35 pm

    Oh, I’m so bad at piping frosting! I’m definitely saving this one for the next party. Thanks!

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    Georgia — August 26, 2014 at 3:15 pm

    I have the 1M and the 2D but what are the other two tip numbers. My granddaughter love watching the video….we have watched it over and over and over!!

  212. #
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    Ami — September 7, 2014 at 7:35 pm

    Hi! This post has inspired me to go make some cupcakes for my sons birthday this week! Can I ask what colouring did you use to get those lovely pastel colours? x

  213. #
    213
    jen — December 7, 2014 at 1:13 pm

    Thank you for this! Super helpful!

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