We all want to be able to bake professional-looking cupcakes worthy of our favorite Food Network judges, but it’s a task that’s easier said than done. Even for frosting rookies, with a few tips and knowledge of basic icing styles, you’ll be able to turn out beautifully decorated desserts!

Cupcake frosting tips:

  • Never ice a warm cupcake.
  • Cupcakes are best iced with a piping bag. Long tools and spatulas can crumble the delicate cake and lead to a messy appearance.
  • To easily fill your pastry bag, add the appropriate tip, and then place the bag loosely over a tall drinking glass. Fill halfway with the frosting, and you’re good to go!
  • Always grip the piping bag with two hands—one at the top, to adjust the amount of icing coming through the tip, and one at the bottom for more control.

Petal:
An oblong piping tip to create flowers of all shapes and sizes

Cupcake Frosting Open Star

Open Star (6 points):
6-pointed tip to create a tight swirl effect

Open Star (12 points):
Larger points used to make more dramatic looking ridges

Open Star (small):
Forms cropped ridges; close to the cupcake

Cupcake Frosting Closed Star

Closed Star:
Makes a shorter, less spiky swirl

Cupcake Frosting Specialty

Specialty:
Can be used to create a lattice effect, grass-like shapes, etc.

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