Easy Professional Frosted Cupcakes... for the Error Prone Baker


Our ward auction fundraiser was this last week and I was asked to help bring cupcakes for dessert. I've always loved flipping through cupcake cookbooks, pinning new flavors of cupcakes to my Pinterest board (completely dedicated TO cupcakes!), and eating other people's yummy cupcake creations.

I've never been able to make cupcakes on my own. At least not ones that don't look like a two-year-old decorated them.

But I decided that was all about to change as I made four dozen cupcakes for our ward auction. I pulled out my cupcake cookbooks--Your Cup of Cake--and set to work.


In my defense, they tasted amazing...

But for the life of me, I could not get my buttercream frosting to work. It just kept melting on my completely cooled cupcakes. I feel like you'd have to try hard to get them to turn out the way I did. I researched all over the place to a solution for my problem--add less liquid so the frosting's not as thin, add more powdered sugar to thicken it up, put the frosting in fridge BEFORE using, put the frosted cupcakes in the fridge AFTER using, try a new recipe.

Honestly, there are million different tips and I didn't have that much time (or powdered sugar) to test each of them out in different batches of frosting.

And then my sister gave me an idea. Did you know you can whip store-bought frosting?



I'd never thought about it before. So I bought some Pillsbury frosting in a tub, whipped it for a few minutes with my beater (which happens to make it double in size--just a hint for those of you who are budget conscious). You add it to your piping bag, and voila! The perfect consistency to pipe out beautiful frosting.

I'm still working on figuring out my own homemade buttercream frosting issues, but, until then, this works great in a pinch! So if you're struggling and need a quick fix, whip your own store-bought frosting.

If you're already a pro at homemade buttercream frosting, what's your tip for getting the right consistency every time?
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