This takes no skill – me, describing the dip method
A few weeks ago, I popped round to Penny (A Residence)’s house to do some baking and recorded a couple of videos demonstrating how easy frosting cupcakes can be.
We filmed two main methods, a spoon and dip approach that require no piping, and simple ways to use a piping bag.
So…here it is, our frosting masterclass in two parts, complete with video demonstrations :)
- 250g slightly salted butter
- 750g icing sugar
- few drops of vanilla extract
- 75ml whole milk
- (I also used a few drops of of purple gel colouring, hence the colour)
- Beat the butter until fluffy
- Add the icing sugar and mix gently until it combines
- Add the milk, vanilla and colouring if you’re using any
- Beat vigorously until it goes light and fluffy
The easy spoon and dip method
- Spread the sprinkles out on a plate
- Put a dollop of frosting on top of the cake and smooth round with a spoon
- Dip into the sprinkles
The swirly method
- Fit a piping bag with a star nozzle and fill with frosting
- Twist the top and hold between finger and thumb on your dominant hand
- squeeze the bag with the remaining fingers on the same hand to pipe
- For piled high icing, pipe a little gem in the centre, then pipe in a smooth swirling motion from the outside in
- For a rose shape, start from the middle and pipe in a spiral outwards, keeping the patter as flat as possible – if you angle the bag for this one, you get a more ruffle effect on the ‘petals’
See? So simple! Will you give it a try?
Huge thanks to Penny at A Residence for making these videos with me – it was so much fun.
Read more about our cooking adventures over on Penny’s blog now