What Do You Top Your Cupcakes With?

Baking By KarisCakes Updated 5 Apr 2011 , 4:26pm by Valkstar

KarisCakes Posted 5 Apr 2011 , 2:52am
post #1 of 14

HI!
I use a 1/2 crisco-1.2 butter recipe, and I really like it on cake. So far, so has everyone I have given a cake to. But I made some cupcakes for a friend and she said that they icing was overwhelmingly sweet for her taste. I had to agree. You get so much more icing per bite of cake with a cupcake, that it's too much, but it doesn't look nice without a nice big pretty swirl on top. So what do you top your cupcakes with? I don't like swiss meringue butter cream, it just tastes like butter to me!

13 replies
cylstrial Posted 5 Apr 2011 , 3:00am
post #2 of 14

Most of the time I use a crisco/butter frosting. The frosting needs the crisco to hold up and the butter makes it taste better. But everyone is different. My hubby doesn't like frosting...and I don't really eat cake. It all works out. =o)

3LittleBeesCookies Posted 5 Apr 2011 , 3:30am
post #3 of 14

plain (or chocolate) cream cheese icing or whipped ganache are all delish and pipe nice swirls. i've tried just about every icing that i've put on a cake on a cupcake and they've been yum-o. icon_smile.gif

KarisCakes Posted 5 Apr 2011 , 3:36am
post #4 of 14
Quote:
Originally Posted by 3LittleBeesCookies

plain (or chocolate) cream cheese icing or whipped ganache are all delish and pipe nice swirls. i've tried just about every icing that i've put on a cake on a cupcake and they've been yum-o. icon_smile.gif




I haven't had much luck with either cream cheese or ganache, they always come out too runny, but I really want to master them. Do you have any recipes you could share? I would really appreciate it!!!

3LittleBeesCookies Posted 5 Apr 2011 , 3:51am
post #5 of 14

If your cream cheese frosting was too runny, you just needed to add more PS to stiffen it. For the ganache, you have to let it set so that it's thick enough to pipe. Freshly made ganache is great to drizzle on brownies, cookies, to glaze cakes, etc. etc. I usually leave ganache covered at room temp overnight if I want to pipe it. Some people refrigerate it to move the process along more quickly. I'll PM you some super easy ones to try. icon_smile.gif

KarisCakes Posted 5 Apr 2011 , 4:26am
post #6 of 14

When I have made cream cheese icing, I have ended up with 8-10 cups of it, trying to add enough powdered sugar to thicken it. I'm going wrong somewhere. Thanks for sharing!

CupQuequito Posted 5 Apr 2011 , 4:40am
post #7 of 14

I use a straight Sweetex, no butter, buttercream. I mainly do vegan cupcakes, (and I'm not vegan) so I don't use butter.

I also just do ganache. mmmm!

You have to make sure your ratio is spot on, and let it rest a bit to thicken up. Usual ratio is 2:1.

HTH

scp1127 Posted 5 Apr 2011 , 5:11am
post #8 of 14

I don't use any crisco based icings. It is all IMBC, french buttercream, and cooked custard bases. These are much less sweet and blend better with the cake... a much smoother taste. There is a wealth of information on CC concerning these cooked icings.

KarisCakes Posted 5 Apr 2011 , 5:57am
post #9 of 14

There's almost TOO much information. It's hard to know where to start!

CookieD-oh Posted 5 Apr 2011 , 6:15am
post #10 of 14

I use butter/crisco icing on cupcakes. I add about 1/2 a teaspoon of salt to the icing and it cuts the sweetness a little bit.

Coral3 Posted 5 Apr 2011 , 8:03am
post #11 of 14

You could try tweaking a SMBC or IMBC recipe. I did that with my IMBC recipe so it tastes less buttery... I increase the sugar by about a third, reduce the butter by about a third (I use unsalted which changes it too) and add in some cooled melted (dark or white) chocolate after the butter. Tastes heaps better (IMO!) and you still get that fabulously silky texture. IMBC is very forgiving, so don't be afraid to play with it a bit.

rainyone Posted 5 Apr 2011 , 1:03pm
post #12 of 14

I've mixed a smbc with american buttercream and had good results. Very creamy and less sweet.mmmm

ChRiStY_71 Posted 5 Apr 2011 , 1:18pm
post #13 of 14

I either use salted butter or margarine...it really helps to cut the sweet.

Valkstar Posted 5 Apr 2011 , 4:26pm
post #14 of 14

I adjust my frosting depending on which cake I'm making. e.g. on my banoffee cupcakes I use a cream cheese one, on lemon meringue I use a meringue topping, flour roux frosting on red velvets and so on.

I always use salted butter, I find it cuts the sweetness down just enough.

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