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Looking for extra fluffy BC frosting recipe for cupcakes

post #1 of 14
Thread Starter 
Does anyone have an extra creamy vButtercream frosting recipe that I can use on cupcakes? I have heard of the one from Cake Mix Doctor is very good but its chocolate. I'm looking for a vanilla one.
Thanks,
Naty
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post #2 of 14
PM me for the recipe

Berta
post #3 of 14
Thread Starter 
Quote:
Originally Posted by blittle6

I use Toba Garrett's buttercream on mine and they r a big hit!

Berta



Thank you Berta. I have her book......somewhere in my closet, will have to hunt it down. I'll be making Halloween cupcakes for my daughter's 1st grade class.....you know how kids that age just LOVE the frosting, instead of the actual cupcake.

Thanks again,
Naty
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post #4 of 14
PM me for the big recipe changes I make

Berta
post #5 of 14
Thread Starter 
Quote:
Originally Posted by blittle6

Hi Naty,

The cupcakes I make have a huge swirl of frosting....check out my photos. Kids love them! If you don't wanna get your book, here is a link with the recipe:

http://www.epicurious.com/cooking/how_to/cakedecorating/tips

Berta



Hi Berta, you are a LIFE SAVER!!!!!!!! Last night went to search my book and haven't found it yet...in fact have no idea where it is (I know I didn't lend it out icon_biggrin.gif ) I am having the tile in my kids rooms redone, and in my room they are starting tomorrow, so everone's crap is of course in my room and all over the house icon_cry.gif Anyway, thank you so much for posting the recipe thumbs_up.gif . You know, I had seen your pictures before and I think I replied or PM you about how beautiful your cakes where. I love their height and the icing on the cupcakes does look very fluffy!!! I was trying to remember who had done this and I could not remember for the life of me...thank God you appeared. Anyway, which is the recipe from Toba do you use for the cupcakes? The decorator's BC or the Swiss Merengue?
I have been wanting to try the Swiss Merengue for a while ( I think it's safer - cause the egg whites cook better), but I don't have a handheld mixer, just my 5 qt KA. Have you done it? Do you suggest anything I can use instead to whip it over the simmering water? This is the first SBC that I've seen that calls for egg whites, I think all the others I've seen are made with egg yolks icon_rolleyes.gif hmmm?
I have done the IBC b/c it's easier, considering my dilemna with not having a handheld mixer. icon_sad.gif
Anyway, thanks again for your reply and please when you get a chance let me know which one you use for the cupcakes. icon_smile.gif

Regards,
Naty
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post #6 of 14
Hi Naty,

Glad to be of help....remodeling is grat after but a real hair puller during!!

Let me know if I can help you anymore!

Berta
post #7 of 14
Thread Starter 
Berta, me again....promise, last question. I compared the frosting to the one I always use which is from Wilton's class (1/2 butter, 1/2 shortening). WOW what a difference! Toba's uses less sugar and more butter, it must really be delicious....can't wait to try it. PLUS it freezes too? How lucky can I get!!!!

What tip number did you use to frost the cupcakes?

Thanks again,
Naty icon_biggrin.gif
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post #8 of 14
Let me know if you need anything else....I love to help!

Berta
post #9 of 14
BTW Naty, I only use hi ratio shortening in my frosting.

Berta
post #10 of 14
Thread Starter 
Thank you again Berta. Will definately have to go get the #8B. I don't have high-ratio, I've heard its way better. Will have to use Crisco if I can't get a hold of it.

Thanks again for everything!!!! and also, if you ever need anything from me just let me know.

Regards,
Naty
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post #11 of 14
Hi Naty,

Did you make the cupcakes yet? I was curious if you had like the frosting.

Berta
post #12 of 14
Thread Starter 
Hi Berta, No I haven't made it yet. It's for cupcakes for a Halloween party at my daughter's school. Her teacher will tell me when, but I'm assuming it will be for Halloween day. I'm really looking foward to it.
Will be making about 3 dozen, 1/2 vanilla, 1/2 chocolate from DH butter recipe. (Eventhough I had a horrible experience with BC Carrot Cake mix this past Saturday, I think I'll still give another shot at cake mixes). I always bake from scratch but was short on time and bought BC. I doctored it to the max and still was not even remotely close to my scratch carrot cake recipe. Anyway, I'm devating whether to do the cupcakes from scratch or not. Heck, I'm doing the BC might-as-well do the cakes right? I have a great yellow cake recipe but I don't have a good one for chocolate. Do you have one by any chance that you can share? I haven't found a good one yet.
Thanks for asking,
Regards,
Naty
PS. I'm more anxious about Halloween than my kids are......you can imangine why.....got forbid I would have to do something really BIG as a wedding cake or something?! I would be on Valium for a week before just to keep myself from going crazy.
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post #13 of 14
Hi Naty,

Sorry about my "duh" mistakes....I forgot they were Halloween Cupcakes!!!!

Berta
post #14 of 14
Thread Starter 
Thank you my friend. Will try 1/2 Toba's recipe for the chocolate cupcakes, and 1/2 my yellow cake recipe. I had noticed that her yellow cake recipe is the basic 1-2-3-4 recipe. I have tried that before, but I'm not to fond of it, I find it kinda dry. The yellow cake recipe I use is from Gourmet.com and its very moist and fluffy. The Carrot Cake, and Chocolate Cake I make are also from them. The chocolate cake I cannot use for the cupcakes b/c its more like a genoise with a mousse filling, BC, and ganache. Anyway, thanks again, and if you want I can send you my recipes.......I too only bake from scratch and I don't think will go back to cake mixes. For me, once I taste homemade, nothing else compares. At least that's my humble opinion. I know there are others that swear by cake mixes. I just haven't been lucky. I guess I'm too picky.

Thanks again for sharing the recipe and for all your tips. Will let you know how they come out, feel free to PM or to e-mail me anytime at : 426May@gmail.com

Regards,
Naty

PS. I did borrow the Cake Mix Doctor's Cupcakes. She has great flavor combinations that I may just try out, using my scratch recipes.
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