We made cupcakes this weekend for some friends (we weren't quite organized enough for cake pops), and we realized that we have a pretty standard way of frosting them. We think we picked up this method subconsciously watching the employees behind the counters of New York cupcake bakeries, but to be honest, we're not sure. No matter; this technique turns out respectable-looking frosting without much fuss.
Our way of doing this doesn't require any special tools. We use a basic kitchen knife.
Step 1: Scoop up a dollop of frosting with your knife, and smear it onto the top of the cupcake, running the knife down the edge of the cupcake top (as if you're wiping it clean).
Step 2: Repeat! Pick up another scoop of frosting and unload it onto the cupcake, one-third of the way around the top from the first scoop.
Step 3: This depends on how high and thick you want your frosting, but a third scoop is usually in order. Repeat the same process as steps 1 and 2, smearing the third scoop equidistant from the first two.
Step 4: Gently move your knife back and forth across the top of the cupcake, smushing down the frosting and smoothing out the top. You want to push the frosting over the edge, so that there's a tiny bit of overhang. Not much, though, or you'll end up with frosting all the way down the liner. You can use your knife to redistribute the frosting if one side is too heavy.
Step 5: Wipe any excess frosting off of your knife. Then hold the knife vertically and move it around the perimeter of the cupcake, creating a smooth "wall" of frosting. It might help to hold the cupcake in one hand and turn it while keeping your knife in one place. (Unfortunately, we were doing this alone, so our other hand had the camera...)
Step 6: If the excess frosting has migrated down the side of the cupcake, you can use a clean finger to wipe it up. Otherwise, sit back, admire, then eat.
Here are the recipes we used for our cupcakes:
• Dark Chocolate Cake, from the Kitchn
• Swiss Buttercream Frosting, from Smitten Kitchen
Do you use a similar method to ice your cupcakes? What are your tips?
Related: How To Frost a Layer Cake
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Republished article originally posted March 16, 2009.
(Images: Elizabeth Passarella)
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i'm partial to magnolia bakery's frosting technique. i found a youtube video here:
http://www.youtube.com/watch?v=G0-a86o5IqU
and tried it on my son's birthday cupcakes last week... i'm no pro but i think for the first time they came out pretty rockin'!
http://www.flickr.com/photos/28799871@N05/3346087605/
My*life*in*a*box - thanks for the link, I'm going to have to try that method out, looks too easy!
Because I am not a fan of frosting, for my cupcakes I normally let them sit until cool and then I dip the tops of the cupcakes into the bowl containing the frosting, turning it around a bit to get a good hold. What I get is what I get - then I use my trusty popsicle stick to smear it a bit in a cute wave of sorts. You get to see the tops of the cupcakes with just a dollop of icing. I got my popsicle stick, oddly enough from a vets office. But any kind will do ;) Turned out so well that I've been washing it and reusing it since. I REALLY want to point out the washing part ;)
Tastier (and easier): ganache. Dip and repeat.
That sounds like a LOT of icing. I put a dollop on, then using a spatula knife held at a slight angle, rotate the cupcake against the knife, spreading the icing around smoothly. It's pretty quick and easy.
my*life*in*a*box, thanks for that yummy link! I must try that the next time I bake cupcakes... so cool! Also, your cupcakes came out awesome!
Piping it on is definitely a quick/consistent/pretty way to go.
i agree with brooklyn -- piping is the fastest and most consistent way. i use a pastry tube rather than a frosting tube in order to get big swirls.
I used a piping bag and I think that they came out really well!
http://whitneyinchicago.wordpress.com/2010/02/13/pretty-and-pink/
i use a piping bag but i'd like to echo thanks to my*life*in*a*box for the video...i'd like to try that technique next time!
i use two spoons...
I second the Magnolia bakery way, but I also use a pastry bag with either a large star tip (if I am also using sprinkles) or a large round tip. I'm less tempted to eat the icing when it doesn't get on my fingers ;)
I also prefer using a pastry bag with a really large star tip, but it's always nice to have lots of options in your arsenal! I'm a firm believer that every cupcake should have it's own personality. :)
JudiAU - can i have receipe for ganache? I am not a big buttercream icing fan.
thanks
Okay, I am frosting almost 3 dozen oreo cookie cupcakes tonight for my daughter to take to school tomorrow. I never thought that I would need a tutorial on how to frost cupcakes but I must say, this is perfect timing!
Am I the only one who is grossed out by cake pops? I'm generally not squeamish, but the thought of someone smashing and rolling cake crumbs around in their hands until they become a ball seems unappealing to me.
It also seems like it would be easier to just stick doughnut holes ona stick.
I've got 8 dozen cupcakes to do tonight and I plan on using a spatula on them.
@ laila-I agree, cake pops are disgusting!!!
I also find that piping is faster, easier, cleaner. Even if you use a zipper bag of sorts to get the icing onto the cupcake and swirl it with your offset spat, butter knife, whatever. The "migrating" icing down the sides of the wrapper? I'm a stickler for sticky-free wrappers. But that's just me.