{"id":14379,"date":"2011-08-10T01:34:23","date_gmt":"2011-08-10T05:34:23","guid":{"rendered":"http:\/\/www.loraleelewis.com\/blog\/?p=14379"},"modified":"2012-05-07T22:07:26","modified_gmt":"2012-05-08T02:07:26","slug":"how-to-perfectly-frost-cupcakes-101-the-ice-cream-swirl-methodologies","status":"publish","type":"post","link":"https:\/\/www.loraleelewis.com\/blog\/how-to-perfectly-frost-cupcakes-101-the-ice-cream-swirl-methodologies\/","title":{"rendered":"How to Perfectly Frost Cupcakes 101: The “Ice Cream Swirl” Methodologies"},"content":{"rendered":"

<\/a>The most requested “how-to” I receive in my inbox is on frosting cupcakes! \u00a0With cupcakeries popping up everywhere with adorable little frosted treats – few can resist wanting to eat\u00a0 a million<\/del> a few. \u00a0But with the economy in a slump very few can afford to buy 40,000 custom cakes for the church open house. \u00a0So for all of us overachievers out there (do you like how I threw myself in there with you?<\/em>), \u00a0I am going to do several posts on cupcake frosting techniques. \u00a0Throughout the rest of the year I will be sporadically showing you frosting ideas that will awe, amaze, and save. \u00a0 And hold on to your piping bags ladies – here is the best part – \u00a0you have my full permission to eat all your cupcakes after we are done. \u00a0So let’s get started. \u00a0The first method is very simple. I call it the “Ice Cream Swirl.” \u00a0And I’ll show you how to do it with two different frosting tips for two different looks.<\/p>\n

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The first step to decorating cupcakes beautifully is to start with a beautiful cupcake. \u00a0Instead of eyeballing your batter, measure it before pouring it into the liners. \u00a01\/4 cup should do it for standard sized cupcakes. \u00a0This will ensure that all your cupcakes are the same size making it much easier to uniform frost. \u00a0Other tips: \u00a0If you don’t have time to make your cupcakes from scratch and have opted for a boxed cake mix – You can add one large 1.5 ounce instant vanilla pudding dry packet to the cake mixture for extra moistness. \u00a0You can also substitute water with milk for extra moist cupcakes.
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Once you have your cupcakes made, it’s time to start your frosting! \u00a0Use your favorite recipe. \u00a0The one you grew up with usually tastes best! (You can find my favorite buttercream recipe in a post soon to come.) \u00a0 \u00a0 I always suggest doubling your frosting recipe for plenty of “poison testing.” \u00a0 No matter what recipe used, the end result has to be great consistency. \u00a0When you have beautiful stiff peaks, you know that your frosting is ready! \u00a0Once you feel your frosting is the correct consistency, beat it on the lowest setting for a few extra minutes. \u00a0This will release any air bubbles and will make your frosting extra smooth. \u00a0 Note: You can always add extra liquid to soften the buttercream or extra confectioners’ sugar to stiffen it.<\/p>\n

Now it’s time to pull out your decorating tools or weapons like I prefer to call them. \u00a0I use the extra large 20″ canvas frosting bags. \u00a0They are much easier to work with than the plastic ones for me. \u00a0You will also need an extra large coupler and tips. \u00a0Below are the two tips I used for these two techniques.<\/p>\n

Place the frosting in your bag by folding your assembled decorating bag in a tall cylinder container. \u00a0 Once your bag is filled, you can either roll the end of the frosting bag nicely like a real pro – or you can tie it tight with an elastic like me! \u00a0For me this is just easier and I push the frosting down as I go.<\/p>\n

\"\"<\/p>\n

Wilton Tip 826 (aka a large closed star), will make the cupcakes shown in the first photo above. Wilton Tip 806 (aka a large plain circle), will make the cupcakes shown directly above.<\/p>\n

\"\"How to hold your piping bag: You can either grip your bag from behind the bag or in front. \u00a0See photo for visual. \u00a0It really doesn’t matter in my opinion. Just do what is most comfortable.<\/p>\n

Now it’s time to fake\/prove you are legit. \u00a0Hold your piping tip approximately 1\/4″ above your cupcake at a 90\u00b0 angle. \u00a0Start on the inside of your cupcake – not on the very edge. \u00a0Now begin pretending you have your dream job as a \u00a0soft-served ice cream maker at McDonald’s. \u00a0 Don’t worry; somehow you look great in the uniform. \u00a0Focus. \u00a0Using a circular motion, pipe the frosting around your cupcake lifting up ever so slightly by raising your wrist as you go around each layer. \u00a0Work inward and upward. \u00a0When you get to the top, stop pressure. \u00a0 Pull your tip straight up and away. \u00a0 Now stare at your perfect cupcake.\u00a0\"\"<\/p>\n

You no longer care about your uniform. \u00a0You know you are fabulous. \u00a0Look at your cupcake!<\/p>\n

Now let’s do it again with the other tip.\"\"<\/a><\/p>\n

Perfection. \u00a0Repeat with the rest of your cupcakes.\"\"<\/a><\/a><\/p>\n

There is nothing wrong with adding a little bling at this point. \u00a0 If you are planning on utilizing sprinkles, use them quickly. \u00a0If you let the frosting dry, they won’t stay on very well. \u00a0For the below cupcakes, I added some striped straws cut in half on an angle and the rosette cupcake toppers from my Classic Children’s Costume Collection<\/a> created for the Babiekins Magazine photo spread (out next month)! \u00a0Yipee!! \u00a0Don’t worry, I will show you way too<\/em> many photos when it comes out.<\/p>\n

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More frosting how-tos to come in the near future!<\/p>\n

Blog to you soon,<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The most requested “how-to” I receive in my inbox is on frosting cupcakes! \u00a0With cupcakeries popping up everywhere with adorable little frosted treats – few can resist wanting to eat\u00a0 a million a few. \u00a0But with the economy in a slump very few can afford to buy 40,000 custom cakes for the church open house. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,1052],"tags":[1549,1207,1548,1552,1551,1550,1554,1553],"class_list":["post-14379","post","type-post","status-publish","format-standard","hentry","category-halloween","category-tutorialsrecipes","tag-cupcake-frosting-techniques","tag-cupcake-toppers","tag-frosting-cupcakes","tag-frosting-techniques","tag-perfect-cupcakes","tag-piping-frosting-on-cupcakes","tag-wilton-tip-806","tag-wilton-tip-826"],"_links":{"self":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts\/14379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/comments?post=14379"}],"version-history":[{"count":0,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/posts\/14379\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/media?parent=14379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/categories?post=14379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loraleelewis.com\/blog\/wp-json\/wp\/v2\/tags?post=14379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}