Step 1

First, transfer the tub of buttercream frosting to the candy melt pot.

Step 2

Cook on high heat and continuously stir with a silicone spatula until the buttercream is a thin, pourable consistency.

Step 3

Finally, drizzle the beautiful buttercream glaze over a completely cooled cake or pastry.

Step 4

First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.

Step 5

A lot of store-bought icings can be too thin to use for piping so you may need to thicken it a little to bring it to the right consistency. Add 1 tbsp or 2 of powdered sugar at a time, mixing in between, to thicken the icing.

Step 6

Once the right color and consistency have been reached, transfer the frosting to a piping bag fitted with a jumbo tip and close it off with a piping bag tie.

Step 7

Finally, pipe the buttercream frosting on top of completely cooled cupcakes.

Step 8

First, transfer the tub of frosting to a large mixing bowl.

Step 9

Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached.The frosting should be thick enough to hold the weight of the cake without sliding.

Step 10

Next, transfer the thickened frosting to a piping bag and tie it off with a piping bag tie.

Step 11

Pipe a thin layer of frosting over the top surface of a cake layer and spread it out thinly using a cake spatula.

Step 12

Lastly, use the frosting to pipe a border along the top outer edge that will hold the filling in.

Step 13

First, transfer the tub of frosting to a large mixing bowl. Then, add powdered sugar to thicken icing, about 1/3 cup at a time, until it reaches the desired consistency. Use a hand mixer to beat together.

Step 14

Then, spread a thin and even layer of frosting over the entire cake, using a cake scraper to smooth it all out evenly.

Step 15

Finish the cake with any desired decorations or toppers.

Step 16

First, transfer the tub of frosting to a large mixing bowl. Then, use a toothpick to gradually add small amounts of food coloring and mix with a hand mixer until the desired color is reached.

Step 17

Then, transfer the colored buttercream to a piping bag fitted with a jumbo tip and tie it off with a piping bag tie.

Step 18

Use the prepared bag of frosting to pipe out beautiful buttercream rosettes on the top of the cake.

Step 19

First, transfer the tub of frosting to a large mixing bowl.

Step 20

Then, to thicken the icing, add powdered sugar ⅓ cup at a time until the desired consistency is reached. Before frosting the cake, make sure to keep it in place by squeezing a small amount of frosting onto the middle of the surface before adding the first cake layer.The frosting should be thick enough to hold the weight of the cake without sliding.

Step 21

After icing and stacking the cake layers, spread the thickened frosting over the entire outside of the stacked cake with a cake spatula.

Step 22

Let the crumb coat chill for 1 hour in the fridge before adding the next layer of frosting.

Step 23

First, transfer the tub of frosting to a large mixing bowl.

Step 24

Then, whip the frosting on low speed with the hand mixer for 2- 3 minutes.

Step 25

The icing should reach a smooth consistency.

Step 26

Next, use a toothpick to add a small amount of food coloring to the frosting.

Step 27

Finally, mix the frosting until the desired color is reached and combined evenly in the frosting.