Cake, Frosting

Frosting Tips


Having perfect frosting is essential to having a perfect cupcake. It finishes them off, which is why it is so important to have amazing frosting. With so many different methods of making frosting, it’s important to have a few tips and tricks to make the perfect buttercream frosting every time. We have compiled a list of four of the most important things to get right when making frosting, and addressing the most common mistakes.

1) The consistency of the butter

This is probably written on almost any frosting recipe you’ll find, but you cannot over soften your butter! If it is too melty, the frosting will be soupy and won’t pipe properly. It’ll melt right off the cupcakes! Well softened butter is room temperature to the touch and has just started to melt. Any more than this, you could risk having watery frosting. Under softening the butter is just as bad, as cold butter is hard to whip and will get stuck in the whisk.

2) The sifting of the powdered sugar

Powdered sugar, or confectioner’s sugar, is used in almost any frosting. The powdered sugar in a buttercream is like the flour in a cupcake; it gives it substance. Sifting your powdered sugar is a must do, even if the recipe doesn’t mention it. This eliminates chunks in the sugar, making the frosting smoother. Without sifting, the frosting could end up full of chunks that will clog up the piping tip later on.

3) The correct piping tip

The piping tip you use often depends on the type of frosting. While the narrow tips can create more delicate designs, they should only be used with frostings without any additions, such as sprinkles and Oreos. These larger chunks can become stuck in the tip, blocking frosting from coming out, and hence ruining your design.

4) The temperature of the cupcakes

You could spend a lot of time making the perfect buttercream, but if you frost the cupcakes too soon it will all have been for nothing. Frosting cupcakes that have just come out of the oven will cause the frosting to melt right off of them! Cupcakes and cake should be allowed to cool to at least room temperature before frosting them.

Making frosting can have its own challenges, but by following these tips and having a good recipe to begin with, you’ll have the perfect frosting!

Cake, Frosting

Chocolate Frosting


This chocolate frosting perfectly pairs with any type of cupcake or cake! The rich chocolate flavor compliments whatever it is served with, and this is clearly the best chocolate frosting recipe to use.


Makes enough for 12 cupcakes

1 cup (2 sticks) butter, room temperature

3 1/2 cups powdered sugar, sifted

1/2 cup cocoa powder

3 Tbsp heavy cream

2 tsp vanilla extract


Whip the butter in a large bowl with a hand mixer until creamy. Add powdered sugar 1/2 cup at a time, whipping after each addition. Pour in the cocoa powder and stir to combine. Mixture should be very thick. Add the cream and vanilla and whip until smooth.

Note: If the resulting mixture is too thick, add more cream, and if it is too loose, add more powdered sugar. Make sure the butter is not softened too much, or the frosting will be too watery.


Strawberry pie


With summer fast approaching, strawberries have finally come into season! With the tasty red berries in abundance, there is nothing better to make than a strawberry pie. While it may take some time to make, the end result is highly rewarding! The flaky pie crust may be tricky to get perfect and not soggy, but if done correctly, it’s amazing! To get the flaky crust, it helps to bake the crust for a few minutes without filling. This can help prevent it from absorbing the juices from the strawberries.


2 cups flour

1/2 tsp salt

1 tbsp sugar

3/4 cup butter, (cold and cubed)

1/2 cup icy water, plus more if required


In a food processor or a blender, combine the flour, salt, and sugar, and then add the butter. Pulse until butter is broken up among the flour, but it should still be in visible pieces. Drizzle the cold water over the mixture and process until it begins to come together. Press the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour before using.

Strawberry Filling:

2 1/2 pounds fresh strawberries, hulled and halved

3/4 cup sugar

1 tbsp lemon juice

2 Tbsp cornstarch

2 Tbsp quick cooking tapioca

1 tbsp cold butter, chopped

Pinch of salt


In a small bowl, toss together the strawberries, sugar, cornstarch, tapioca and salt.

Preheat the oven to 350º F. To make the pie, split the dough into two even halves and roll them out on a lightly floured surface into two disks 12 inches in diameter. They should be 1/8 of an inch thick. Transfer one round into an 9 inch pie pan and gently press down to fit. Spoon in the filling, and dot the top with the remaining butter. For the top, you can either weave a lattice or place the second round over the top. If you choose to place the second disk on top, cut slits into it as air holes to prevent bubbling. Bake for 60-70 minutes, the crust should be golden. Cool for 45-60 minutes. Serve with ice cream or whipped cream if desired.

Note: In order to prevent a soggy pie crust, you can wait a little before adding the filling and take the time to drain some of the juices.


Vanilla cupcakes with oreo frosting


These cupcakes are literally the best! They are so fluffy and moist on the inside, and the Oreo buttercream on top finishes them off! The buttermilk used creates the best texture and fluffiness on the inside and makes these cupcakes perfect. These vanilla cupcakes are simple and easy to make as well, and take little time.


Makes about 20

2 sticks of butter (1 cup), softened

1 cup white sugar

4 eggs

1 tsp vanilla extract

2 cups cake flour

2 tsp baking powder

1 tsp salt

1/2 cup buttermilk


Preheat the oven to 350º F and place paper liners in muffin tins. Microwave the butter until barely softened, and place in the bowl of a stand mixer. Whip until fluffy, and slowly add the sugar. Add vanilla extract and eggs, mix until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. Pour into the egg mixture, alternating with the buttermilk. Mix until smooth, be careful not to overmix! Spoon batter into cups and bake for 18-20 minutes, and a toothpick inserted into the middle comes out clean. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire cooling rack. Cool completely before frosting.


15 Oreos

1 1/2 cups butter (three sticks), softened

4 1/2 cups powdered sugar

1 1/2 tsp vanilla

3 tbsp heavy whipping cream


In a blender, reduce Oreos to a powder. In a separate bowl, whip the butter, preferably with a hand mixer or stand mixer. Add the powdered sugar, whip until smooth. Slowly pour in the whipping cream and vanilla. If it is too thick, add cream a tablespoon at a time. If it is too thin, add the powdered sugar a tablespoon at a time. Add the Oreo powder and whip until smooth.

Note: Ensure that the Oreo is completely powdered and use a wide tip to frost, or an Oreo chunk may clog up your piping tip.


Chocolate chip cookies



Makes about 24

1 stick butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1/2 tsp vanilla

2 1/4 flour

3/4 tsp baking soda

3/4 tsp salt

11 oz milk chocolate chips



Preheat the oven to 375 degrees Farenheit. Line 2 baking sheets with parchment paper. Microwave butter until completely melted. Leave to cool slightly. Whisk together the sugar, brown sugar, and eggs. In a separate bowl, mix the flour, baking soda, and salt. Stir the flour mixture into the sugar mixture until well combined. Add chocolate chips slowly, mixing continuously.

Scoop approximately one tablespoon of dough at a time, and roll into a ball. Place on prepared pans. Cook 12-15 minutes. To check if baked, gently lift the end of the cookie from the pan with a spatula. The bottom should be well browned. The cookie will be soft to the touch, but will become firmer. The top should be golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire cooling rack.

Note: Your baking time will be longer if you use a silpat or silicone baking sheet.



Sugar cookies


Sugar cookies:

3 cups flour

3/4 tsp baking powder

pinch of salt

1 cup butter, softened

1 cup sugar

1 egg

1 tbsp milk


Preheat oven to 375 degrees F. Combine flour, sugar, baking powder, and salt. In a separate bowl, cream butter and sugar. Add egg and milk, combine. Slowly add flour mixture and beat well. Sprinkle a clean surface with flour. Roll out the dough to 1/4 inch thick. Cut into shapes and place on cookie sheet lined with parchment paper. Bake 7 to 9 minutes. Allow to sit on baking sheet 2 minutes and then move to a cooling rack.


3 cups powdered sugar, sifted

3 tablespoons water


In a large bowl, combine powdered sugar and water, mix until smooth. Add more water to make thinner or powdered sugar to make thicker until desired consistency is reached.





Makes about 16

1/2 cup vegetable oil

7/8 cup sugar

2 eggs

1/4 tsp baking powder

1/3 cup cocoa powder

pinch of salt

1/2 cup flour

Preheat the oven to 350 degrees F. In a large bowl, combine flour, cocoa powder, baking powder, and salt. Whisk well. In a stand mixer bowl, mix the oil and sugar until well combined. Add eggs and vanilla, mix well. Add flour mixture and mix well. Pour into a 9×9 inch greased pan. Bake 25 minutes or until sides start to pull away from pan. Cool before cutting.