coastiechik Posted 9 Apr 2010 , 4:32pm
post #1 of

Okay, I'm not sure where this came up maybe here, maybe Joy of Baking but the idea was put out and I can't find directions anywhere. How do I heat or melt buttercream so it is not an oily mess but so I can dip my cupcake tops in it and have a smooth frosting? Just microwave at short intervals until it is smooth? Will it work with both 1/2 butter 1/2 shortening recipe or just shortening? Which is better?

Thanks!

4 replies
TexasSugar Posted 9 Apr 2010 , 4:38pm
post #2 of

I don't think it will work with buttercream.

You could make a poured fondant or a petite four icing and try it?

KHalstead Posted 9 Apr 2010 , 4:45pm
post #3 of

heat it in the microwave in 10 second intervals (use at least a cup of icing if you're doing it for 10 seconds) it doesn't take much to melt it..........stir it up, if you need it a little thinner add water a 1/2 tsp. at a time.

here is a cupcake I did using this method (pink one)

the mini cupcakes below it (purple ones) were done by melting mmf the same way, with some water .......the fondant ones set up firmer like fondant...the others were firm enough to touch without messing them up but was still buttercream texture when you bit into it

HTH
LL
LL

VNatividad Posted 9 Apr 2010 , 6:40pm
post #4 of

ooooo!!! That is so pretty! Thanks KHalstead!

Mickeebabe Posted 10 Jun 2012 , 10:19pm
post #5 of

KHalstead - did you melt an all shortening buttercream or a 1/2 shortening 1/2 butter buttercream?

Thanks.

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