Glossy Cupcake Frosting

Baking By pamcakesandcompany Updated 4 Aug 2011 , 2:14pm by scp1127

pamcakesandcompany Posted 3 Aug 2011 , 2:48pm
post #1 of 5

I SAW A CUPCAKE THAT HAD A REAL NICE GLOSSY MOUSE LOOKING ICING
HAS ANYONE SEEN OR KNOW HOW TO GET THAT LOOK??
THANKS
P

4 replies
scp1127 Posted 4 Aug 2011 , 10:00am
post #2 of 5

In my FBC, if I want it glossy, when it is finished, I pour in 1 tsp boiling water. It is beautiful.

btrsktch Posted 4 Aug 2011 , 12:57pm
post #3 of 5

It also might be colored piping gel, poured fondant, or ganache.

Dizzymaiden Posted 4 Aug 2011 , 1:17pm
post #4 of 5
Quote:
Originally Posted by scp1127

In my FBC, if I want it glossy, when it is finished, I pour in 1 tsp boiling water. It is beautiful.




FBC - what is this? Also - are you adding the boiling water to the buttercream at the last stage?

I can't wait to try this!

scp1127 Posted 4 Aug 2011 , 2:14pm
post #5 of 5

FBC, French buttercream is like IMBC, but it uses the yolks instead. It is a richer flavor because of the yolks. I prefer it over the others in general, except for vanilla. I think the richness of the yolks and the subtleness of the vanilla is just too rich. I have never tried this method with IMBC, but it would probably work. On FBC, it is actually shiny. I use 1 tsp in a 1.5x recipe that uses 6 sticks of butter.

This would probably work on ABC too.

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