I am doing a large amount of cupcakes for an event. 5 flavors about 200 of each cupcake. I do not have a commercial kitchen yet. Can anyone give me suggestions on the best way to produce this large amount of frosting in my home kitchen. I have a Kitchen Aid Artisian 5 qt mixer so I have to do lots before hand
Here is my plan The day before make all frostings. Place in separate containers and store overnight in fridge. The next day lightly whip and load frosting in bag. I am not sure if it is necessary to rewhip? If so what brand of hand mixer would do the job best? I am looking for a nice smooth easy to work with frosting so I can frost them quickly. Here are my frosting flavors Also what kind of frosting bags would work best for this plastic or canvas/cloth?
Thanks for your input
PB Cream Cheese
Lemon Cream Cheese
Almond Cream Cheese
Are you also making the cupcakes, 5 flavours of 200 each, 1000 cupcakes?? if it is just you icing with a 1M swirl probably a 16" featherweight bag would be best.
I have this little thing i do, i like to weigh my cakes before and after frosting and i recently did that with some cupcakes. one swirl of icing added 1oz to the weight of the cupcake and it was consistant. so if you are icing 1000 cupcakes that equates to 62.5lbs of icing or 12.5lb of each flavour that you want to make.
Make your icing in the largest amount you can for your mixer. Have a HUGE bowl or bucket and pour each batch of icing into it stirring after each addition. This way ALL the icing will end up the same. You probably can make like 5 batches per bucket/bowl unless you can get a 50 pound barrel
American Buttercream icing can be made as much as a week in advance. No need to refrigerate. Here is a great recipe that will be very tasty:
For your peanutbutter icing add 1 cup of peanutbutter
For the chocolate icing add up to 1 cup UNsweetened cocoa powder.I add a bit of HOT water to the cocoa before adding to the icing enough that it's a thick mud consistency.