Frosting cupcakes can be difficult if you’ve never done it before. Luckily, the Spoon team at Drake University has you covered with these easy tricks to make you look like you’ve been frosting cupcakes for years.
Simple Frosting
Ingredients
Instructions
Start by slowly putting pressure on the bag, then continue with the bag in the same place.
This simple trick is used often in bakeries, and it’s great for piling on lots of sprinkles and toppings (like Oreos).
Rose-Frosted Cupcake
Ingredients
Instructions
Put one large mound of frosting in the middle of the cupcake.
Gently circle around the mound of frosting in the middle, until it creates the image of a rose.
#Spoontip: I like to add small pearl sprinkles to create a more elegant cupcake.
Chrysanthemum-Frosted Cupcake
Ingredients
Instructions
Start by putting a base layer on the cupcake. This doesn’t have to be pretty.
With the curve of the petal tip facing up, create small petals from the outside. Do this by putting pressure on at first, then releasing the pressure to make the petal stand up.
Continue making small petals around the entire cupcake.
#Spoontip: This is easier to do with stiffer frosting, so add a little more powdered sugar to the buttercream than usual.
Classic Cupcake
Ingredients
Instructions
Start with a mound of frosting in the middle of the cupcake, much like the rose-frosted cupcake.
Continue around the cupcake with the same amount of pressure on the bag. Unlike the rose-frosted cupcake, continue upwards as the frosting builds.