I’m definitely not a gourmet baker, but when it comes time to decorate cupcakes for a party, I like them to look fabulous. Luckily, you don’t need special piping bags or fancy metal tips to decorate cupcakes. We’re going to teach you how to frost cupcakes with a Ziploc bag! So grab a good frosting recipe and let’s get started.
Can You Put Frosting on Cupcakes Using a Ziploc Bag?
The answer is YES! You need a gallon-size Ziploc bag, duct tape and scissors. Simply fold the lower/bottom corner of the bag up to the opposite corner of the top of the bag and secure the line with duct tape. Once you’ve done this step, you can fill the bag with frosting.
Place the frosting bag into a tall glass to make it easier to fill. Roll the top edge of the bag over the top of the glass and use a spatula to fill the bag with your frosting. Be careful to keep the frosting inside the bag to avoid a mess. Once you’ve filled the bag, squeeze out any excess air and then seal the top. I like to use the zip-close on the bag and twist the top of the bag to keep pressure on the frosting as you squeeze it onto your cupcake.
How to Pipe Frosting on Cupcakes with a Ziploc Bag
First, you’ll want to snip the tip of the bag to allow the frosting to flow freely. Be cautious with how large you create the hole based on how you’d like to pipe out your frosting. There are a couple of options for how you can frost the cupcakes:
To Create a Swirl:
Snip a medium-sized hole in the bag. Then, while keeping the bag tightly closed, work from the outside of the cupcake and create a swirl pattern as you work toward the middle.
To Flood with Frosting:
With a slightly larger hole in the bag, squeeze the bag into the center of the cupcake with even pressure to “flood” the top of the cupcake surface. As you reach the desired coverage, loosen the pressure on the bag and draw the bag up to create a frosting point on the cupcake.
Editor’s Tip: To create a two-toned frosting, fill the bag with two shades of frosting side by side. Then pipe your frosting into a simple swirl.
Tips for Frosting Cupcakes with a Ziploc Bag
- Find the right consistency. One of the most important things to consider when frosting your cupcakes with a Ziploc bag is the consistency of the frosting. If it’s too thick, it won’t come out of the bag easily, and if it’s too thin, it’ll just drip everywhere. No good! You want the frosting stiff enough to hold its shape but not too stiff where it won’t flow nicely. If you’re making a rich buttercream frosting and it’s too thick, you can simply add additional milk. If it’s too thin, add additional powdered sugar.
- Don’t overfill the piping bag. Adding too much frosting into the bag will make it difficult to use and may cause the frosting to squirt out of the wrong end.
- Apply consistent pressure. Keep twisting the end of the Ziploc bag to keep the frosting pushed down toward the tip and the air out of the bag. This will make it much easier to keep the flow consistent.
You really don’t need fancy bags or frosting tips to create beautiful cupcakes. Just a Ziploc bag, frosting and a sweet tooth!
Chocolate Caramel Cupcakes
You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio
Chocolate Cream Cupcakes
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, Rancho Santa Margarita, California
Red Wine and Chocolate Cupcakes
Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes made for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta
Peanut-Filled Devil's Food Cupcakes
This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona
Black Bottom Cupcakes
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
Mini Chocolate Cakes with Caramelized Bananas
This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. —Lorraine Caland, Shuniah, Ontario
Chocolate Gingerbread Cupcakes
These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. —Patricia Harmon, Baden, Pennsylvania
Devil's Food Cupcakes with Chocolaty Frosting
I begged my aunt for this recipe when I was 16 years old, and it's still my very favorite. The silly monster eyes give these devilish cupcakes some Halloween fun! They are always on my husband's short list for special desserts. —Dawn Koestner, St. Louis Park, Minnesota
Peanut Butter Truffle Cupcakes
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
Chocolate-Coconut Angel Cupcakes
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Nana's Chocolate Cupcakes with Mint Frosting
Even though she is no longer with us, Nana’s treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Buttermilk Chocolate Cupcakes
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
Chocolate Macaroon Cupcakes
A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania
Toffee Mocha Cupcakes
Chocolate, toffee and espresso make a mouthwatering concoction. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast! —Brenda Melanin, Baton Rouge, Louisiana
Dream Cupcakes
My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa
Chocolate Cupcake Cones
I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin
Chocolate-Glazed Cupcakes
Because I have a dairy allergy, I'm always on the search for treats I can eat. I prepare these cupcakes with dairy-free chocolate chips and vanilla coconut milk instead of cream. —Kirstin Turner, Richlands, North Carolina
Chocolate Frosted Peanut Butter Cupcakes
Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California
Cream Cheese Chocolate Cupcakes
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
Chocolate Ganache Peanut Butter Cupcakes
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
Creamy Center Cupcakes
My mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. —Caroline Anderson, Waupaca, Wisconsin
Chocolate Orange Cupcakes
Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream. —Shirley Brazel, Coos Bay, Oregon
Heavenly Surprise Cupcakes
The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. —Judie Heiderscheit, Holy Cross, Iowa
Sour Cream Chocolate Cupcakes
My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. —Alicsa Mayer, Alta Vista, KansasThe post How to Frost Cupcakes with a Ziploc Bag appeared first on Taste of Home.
April Preisler