1. Ziploc bag:
Ziploc bags make great piping bags and work just as well too! All you need is a large glass or container to hold up the ziploc bag before scooping in the icing and some scissors to cut the tip.
Once you’ve put in all of your icing into the bag, make sure to push out any trapped air before sealing. Once you’ve done that, snip the corner of the ziploc bag, keeping in mind that the size of the cut you make determines the amount of frosting that comes out, so the bigger the hole, the more icing that will come out. Finally, hover the tip over your cupcake at a perpendicular angle and apply enough pressure for the icing to flow on out.
2. Piping bag:
To fill the piping bag, fold the half down over your hand or a tall glass to open it up and then with a spoon, scoop the icing and place it at the bottom of the piping bag. You only want to fill the bag about ¾ of the way up.
Twist the top of the piping bag and let out any air bubbles that may have gotten trapped. Get ready to pipe by floating the piping tip over your cupcake at a perpendicular angle and apply enough pressure for the icing to flow out.
Pile the frosting onto your cupcake and use the knife to spread the frosting from side to side so that it is relatively flat. Spread outward, smoothing the surface with the edge of the knife. Add as much icing as you desire!