I love the pretty pink color and the smooth texture of this frosting, pink frosting is by far my favorite color, but luckily you can make your rose cupcakes in any color you would like, beige and cream color frosting really look pretty on cupcakes as well. Remember just a little color goes a long way!
One of my favorite memories as a kid is pink frosting. It’s funny how memories can linger on forever!
My mom made me a cake with pink frosting for one of my birthdays.
WOW was it pretty…
I remember every detail! I remember watching her pipe the edges and I appreciated the time it took her to make my cake so pretty.
I was all about PINK then (my whole room was pink including the carpet) and some things haven’t changed. My favorite color frosting is still pink.
Rose frosting looks good in so many colors you’ll have to give your favorite color a try and looks great on vanilla cupcakes or chocolate cupcakes! The recipe for this smooth silky American Buttercream Frosting is in the recipe card below.
There is a lot of info in this post, including the recipes for my creamy buttercream frosting as well as cupcake recipes, tips tricks, and how-to. I’ve also updated this post with my cupcake guide, so be sure to check it all out!
My top 3 must-have cupcake baking items:
One of the best things about frosting cupcakes in pretty roses (or rosettes) is that it only takes a few seconds to frost each cupcake and once you get the hang of it you’ll be surprised how quickly you can a whole batch of cupcakes.
When you have a whole tray of cupcakes in front of you, with a few practice swirls you will be frosting roses in no time at all.
There are many reasons why these cupcakes are my all-time favorite, I love chocolate cupcakes and pink frosting the contrast in colors is so pretty.
The dark liners on the cupcakes give them a really nice finished look. I like these Dark Brown Liners.
If you bake (or craft) a lot and often run out of counter space try THIS, rack it’s a real space saver I use it all the time for cookies, cupcakes, and even when we work when putting together puzzles, I spread out puzzle pieces onto baking sheets and stack them up to see everything easily!
Here is a great set of piping bags along with piping tips.
A few tips when frosting these cupcakes:
- practice on a piece of wax paper or the bottom of a cupcake pan, so you can scrape off the frosting and place it back into your frosting bowl and use it when you ar frosting your cupcakes. If the frosting gets warm from practicing, place it in the fridge for 5 minutes, you don’t want it cold, but you don’t want it warm either.
- keep a damp towel nearby so you can wipe off the piping tip if it gets messy, don’t start piping if it’s already messy, it will only get worse as you pipe on the cupcakes
- start in the same position of each cupcake, don’t reach over cupcake you’ll be more likely to mess them up. Move the tray of cupcakes or move your body so you’re in front of what you are doing. If your kitchen counter is too high, try your table.
- you don’t need to pick up each cupcake, yes I do that in my video, so you can see what I’m doing. It is easier to place all the cupcakes on a baking sheet and pipe them that way. This method also avoids you handling each one after it’s piped.
- If you do mess up on frosting a cupcake, don’t worry, just swirl it smooth with a spatula and add some sprinkles. Having some difference in a whole tray of cupcakes often adds interest and who doesn’t love some fun sprinkles!
- When piping roses on a cake, you can either pipe them all flat, in a grid and even overlap them slightly or you can pipe them as I did, like in a bunch, the way you would see a grouping of roses in a vase, just reposition your hand so it’s at a different angle when piping and move around the cake when piping so it’s not in a specific pattern.
- If there is a space where there is no rose and really not enough room to add one, just squeeze the frosting to create a dollop to fill in any open areas.
- Take a look at the entire post here: Vanilla Wedding Cake
To create the tri-color frosting:
Click to see the video: How to Frost a Rose Cupcake
and if you like watching food videos be sure to check out the rest of my videos on YOUTUBE.
The most often asked questions on frosting rose cupcakes:
- What piping tip do you use: 2D piping tip…. (if you like seeing more of my favorite items look HERE)
- Can I use another tip: yes, but the roses will look different. The 2D tip is a curved star tip with 6 prongs. You can PURCHASE the tip HERE
This is the “nozzle” used to pipe the rose cupcakes, I find people searching for what piping tip to use to frost rose cupcakes, and what piping tip to use to frost rose cupcakes, and buttercream rose nozzle to find out what tip to use. It’s the 2D tip!
- What recipe do you use for your frosting: the recipe is below as is easy to print, it provides creamy frosting perfect for piping onto cakes and cupcakes.
- Where is your Chocolate Cupcakes Recipe HERE just click here to print.
Here is my Small Batch Chocolate Cupcake Recipe (6 cupcakes)
- You’ll find my Vanilla Cupcake Recipe HERE
Small Batch Vanilla Cupcake Recipe (6 cupcakes)
- And my favorite Italian Buttercream Frosting Recipe HERE: this frosting is not as sweet as “American” buttercream, it’s my favorite tasting frosting, it’s a softer frosting so it’s not the best if you plan on serving them outside in the summer. Otherwise, if you are an intermediate baker, this frosting is a must. It’s not a beginner frosting, you’ll need a candy thermometer, you’ll be whipping eggs, and also making syrup. But it’s so yummy and worth learning.
I also have a fun recipe for chocolate red-wine cupcakes that you could frost with a rose on top for a delicious and elegant dessert.
Below you’ll find the frosting recipe I used to make these cupcakes.
I’m SUPER excited to share with you the great news that my rose cupcake video has over 1 million VIEWS on youtube!
- 1 cup butter (if making it in hot weather use vegetable shortening)
- 4-6 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- Beat butter until smooth add powdered sugar, vanilla, and heavy cream.
- Mix until smooth and creamy.
- If it's HOT outside and I don't want the icing to flop I either mix 1/2 butter 1/2 shortening or all shortening.
- Adjust powdered sugar if you add a lot of food coloring or extracts.
- For very white frosting, use all shortening, and add a few drops of Americolor white food coloring or a tiny drop of lavender/purple food coloring to offset the yellow in the butter to make it bright white.
Crisco tends to be heavy and thick,
Walmart's store brand is light and fluffy.
There are also differences in butter, some stay thick and some are softer when whipped.
All these differences will affect the final outcome of your frosting.
I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I'm serving the cupcakes.
and if you’ll be traveling with your cupcakes don’t forget to get a Cupcake Carrier.
And if you like baking cookies, I have lots of tips, recipes, and info to share on cookies too…
Cookie Icing Posts to look at:
- How to ice cookies without a piping bag
- How to ice cookies without a piping bag VIDEO
- How to make glaze icing video