Traveling Cupcakes

Baking By crumbcake Updated 9 Jan 2011 , 5:01am by leily

crumbcake Posted 6 Jan 2011 , 3:24am
post #1 of 9

I have to make 50 cupcakes from red velvet and would like to frost with cream cheese frosting, but the cupcakes will be taken to another town (3-4 hrs. away) by car. Any other sugestions, other than the crusting buttercream frosting.

8 replies
leily Posted 6 Jan 2011 , 3:30am
post #2 of 9

how about the crusting cream cheese icing that is in the recipe section?

Otherwise a cheap carrier is to form foil on the bottom of your cupcake pan (it creates the little cups) then place this in a rubbermaid container (or cake box) and put your cupcakes in the foil so they don't slide around. (i can't take credit for this idea, someone else posted in on the site last year)

crumbcake Posted 6 Jan 2011 , 4:57am
post #3 of 9

Thank you for your reply, but I was more concerned with the frosting paired with the red velvet. I was looking for an alternative to cream cheese frosting (safety issue-no refrigeration for 4 hrs) I was hoping for a different flavor than just plain buttercream.

doramoreno62 Posted 6 Jan 2011 , 5:22am
post #4 of 9

I have read on this site that the sugar in the cream cheese frosting "stabilizes" it. I can say from personal experience, I have done red velvet cake & cupcakes and they've sat out for hours with no problem. I made pumpkin cupcakes with cream cheese frosting for Thanksgiving and they sat out for about 6 hours. My family ate them up with no problems or complaints. I use the Decorator Ceam Cheese frosting recipe from this site, it's yummy! HTH!

leily Posted 6 Jan 2011 , 1:01pm
post #5 of 9
Quote:
Originally Posted by doramoreno62

I have read on this site that the sugar in the cream cheese frosting "stabilizes" it.




As mentioned above if you use the crusting cream cheese icing or the decorators cream cheese icing posted on this site (both fairly similiar) they have enough sugar in them to stablize the dairy items in them for a longer time than standard cream cheese icing that is soft. I have left a cake with the crusting cream cheese icing out for 6 hours (before it was completely demolished so there weren't left overs) and there were no issues.

jennifer22780 Posted 6 Jan 2011 , 8:40pm
post #6 of 9
Quote:
Originally Posted by doramoreno62

I have read on this site that the sugar in the cream cheese frosting "stabilizes" it. I can say from personal experience, I have done red velvet cake & cupcakes and they've sat out for hours with no problem. I made pumpkin cupcakes with cream cheese frosting for Thanksgiving and they sat out for about 6 hours. My family ate them up with no problems or complaints. I use the Decorator Ceam Cheese frosting recipe from this site, it's yummy! HTH!




i've read/heard this also! Good luck, whatever you decide!

crumbcake Posted 6 Jan 2011 , 10:31pm
post #7 of 9

Thanks ladies, I'll give it a try.

steffiessweet_sin_sations Posted 9 Jan 2011 , 4:04am
post #8 of 9

i usually use a waldor astoria frosting on my red velvet. its a boiled icing so its stable for longer. google it, it should be the first one to come up.

leily Posted 9 Jan 2011 , 5:01am
post #9 of 9
Quote:
Originally Posted by steffiessweet_sin_sations

i usually use a waldor astoria frosting on my red velvet. its a boiled icing so its stable for longer. google it, it should be the first one to come up.




its the same as the "Mary Kay" icing that you'll find in the recipe section here on CC. This is the only icing i use when making RV for family and personal use, but a lot of people order it with Cream cheese.

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