I finally made a decent cupcake from scratch. Paula Deen's Red Velvet--I tweeked it a little by cutting down on the oil. Still came out very moist. I made a boiled frosting. Basically I boiled some flour, milk, and sugar until thick like glue. Let it cool and beat in some butter. Very tasty, but very soft. I liked it much better than cream cheese on the red velvet cake. I really need a frosting that will crust though. There is no way I could transpost these to the Farmer's Market I am planning on selling at. Is there anything I could add to this recipe to make it crust and more stable?
If you leave out the regular sugar and use powdered sugar when you add in the butter, it should crust at least slightly. Might not taste as good though!
1/2 c all vegetable shortening
(you can also leave out the cream cheese and use only 1 c of shortening for a longer shelf life)
1/2 c cream cheese
1 tsp clear vanilla extract
4 c (about 1 lb) sifted powdered sugar
2-3 tbsp water
1.Add shortening and cream cheese to stand mixer fitted with paddle attachment (to minimize the amount of air that is being whipped into the frosting).
2. Add vanilla and water.
3. Start mixer on low speed and gradually add sugar 1 c at a time until mixed together.
*Do NOT completely mix it together in the stand mixer. finish mixing by hand to not incorporate too much air into the frosting.
Let me know how it comes out, if you choose to try.
I use meringue powder 1 tlbs per 4 C of p sugar - hope this helps!
Plain and simple - what makes icing crust is the amount of fat being less than the amount of sugar.
The boiled icing you mention is not meant to curst.
If you want a crusting b'cream you need to use 1/2 cup shortening (butter or margerine) mixed with 1 pound of powdered sugar.
Adding meringue powder does *very little!* to make icing crust.