So I'm new to this whole cake thing and everything I know I've learned on YouTube. I typically use a traditional BC icing for everything cause it's never failed me (including under my fondant, although I'm determined to try ganache!) but I don't know how people get the icing on their cupcakes to look so full and thick, yet fluffy at the same time. Are they using a basic BC? When I use my BC it's not as full looking. . .I don't know how else to describe it. Let me know what you think. TIA!!

It could be the size tip you're using. Are you using the really REALL big ones?

Well gee, I sure thought the one I was using was big! Maybe I should wander around in the tip aisle and find one that will fit around my wrist!! Thanks for the suggestion!

I know that may have sounded silly, but I remember when I thought a big border (star) tip was big ... then I found the 2D or 2M ones.

that tip does make a big difference indydeb! wilton has this "cupcake kit" with that tip and a few others. i love it!

as you can see in my profile pic, that's the big star tip i used!

I would need one of those big tips. I like big things.