4 Ways To Make Cupcake Frosting

If you want to make chocolate buttercream, add the cocoa powder to the bowl and cream it with the butter and sugar. Make sure the cocoa gets completely mixed in, and beat until the mixture is light brown and fluffy. [1] X Research source

Add the food coloring if you’re making colored frosting. If the frosting seems too thick, add another tablespoon of cream and keep beating. [2] X Research source If it seems too runny, add another 1/4 cup of powdered sugar and keep beating.

Make sure you wait until the cupcakes are completely cool before you frost them; otherwise, the frosting will melt and slide off. Store extra frosting in the refrigerator for up to three days.

If the frosting seems too thick, add a tablespoon of heavy cream and keep beating. If it seems too runny, add another 1/4 cup of powdered sugar and keep beating.

Make sure you wait until the cupcakes are completely cool before you frost them; otherwise, the frosting will melt and slide off. Store extra frosting in the refrigerator for up to three days.

If the frosting seems too thick, add another tablespoon of cream and keep beating. If it seems too runny, add another 1/4 cup of powdered sugar and keep beating.

Make sure you wait until the cupcakes are completely cool before you frost them; otherwise, the frosting will melt and slide off. Store extra frosting in the refrigerator for up to three days.

If the frosting seems too thick, add another tablespoon of cream and keep beating. If it seems too runny, add another 1/4 cup of powdered sugar and keep beating. Taste the mixture to determine if the berry flavor is strong enough. You can add up to another tablespoon if desired.

Make sure you wait until the cupcakes are completely cool before you frost them; otherwise, the frosting will melt and slide off. Store extra frosting in the refrigerator for up to three days.