Hello Everyone!

Can anyone suggest a good icing for rolling and keeping cake pops firm? Are the store brought icings ok? Or is there a better one, recipe?

Thanks!

I use whatever I have on hand....buttercream icing, straight peanut butter, nutella, jelly, preserves - it really depends on what I want them to taste like.  You can use store bought frosting - sure.  The key is not using too much of whatever you use.  Just enough to make a stiff dough - similar to cookie dough.

I always use vanilla flavored American Buttercream (ABC); it's no-cook, crusting, and shelf stable.

I keep small containers filled with approx. 3 TBS of medium consistency icing in the freezer until ready to use.

vanilla is a neutral flavor and I hardly use any icing when making the pops. the icing really just acts as a binder; flavoring comes from the cake, coating, and the MMF or candy-clay used to decorate the pops.

the cake and ABC mixture makes for a very sturdy pop, able to be hand molded into many shapes such as a cube, heart, ballon, oval, pear, egg, strawberry, etc.

HTH