Cupcake Icing

Decorating By licia Updated 11 May 2007 , 10:34pm by lovely

licia Cake Central Cake Decorator Profile
licia Posted 11 May 2007 , 2:23am
post #1 of 13

Hey CC Users,

I am working on cupcakes for a teacher appreciation order for tommorrow. I want to know what recipes you use for cupcakes I used crusting buttercream and I did not like it with the cupcakes. Could you please give me some suggestions to what to use?

Thanks,

Licia

12 replies
mkolmar Cake Central Cake Decorator Profile
mkolmar Posted 11 May 2007 , 2:29am
post #2 of 13

I use the buttercream dream from on here.

You could also use a crusting cream cheese frosting. I have the recipe if you need it. Just Pm me.

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licia Posted 11 May 2007 , 2:43am
post #3 of 13

Thank you mkolmar. I will have to try the crusting buttercream, does anyone have any suggestions.

Thanks,

LIcia

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pastryjen Posted 11 May 2007 , 2:48am
post #4 of 13

I pm'd you with an icing that I use.

Good louck - hope you are on the west coast. I'm off to bed here!

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Honey_Cakes Posted 11 May 2007 , 2:48am
post #5 of 13

Hi I am in Australia and when I look up the recipe for the buttercream dream Im not sure of some of the ingredients. Has anyone made it in Australia and has the equivalent recipe?? thanks in advance!

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Kyleen Posted 11 May 2007 , 3:00am
post #6 of 13

to keep your regular recipe of buttercream from crusting, reduce the amount of poweder sugar and increase your shortening or butter solid. Example my crust buttercream is 4 # of powder sugar and 1# 3 oz of shortening. I weigh everything. This is not by volume. To change your this part of the recipe, use 3# of powder sugar and 1# 14 oz of shortening. Of course you will have to adjust your liquids to your prefered consistency. Hope this helps.

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lovely Posted 11 May 2007 , 3:04am
post #7 of 13

Honey_Cakes
You can get clear vanilla at I think a store like Robins Kitchen. Confectioners sugar is just icing sugar and a stick of butter is 125grams and the shortening is copha that you use in chocolate crackles.
I don't cook professionally but just cook for the kids and find most stuff in kitchen stores and sometimes online. Good luck with it all.
icon_smile.gif Leigh

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licia Posted 11 May 2007 , 3:06am
post #8 of 13

Thanks a bunch you guys. I am going to do the buttercream dream tonight, bc I have all the ingredients tonight and I am beeaattttt!

Thank you for all your help.

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CakeRN Posted 11 May 2007 , 3:08am
post #9 of 13

so if you use a non crusting buttercream does that keep it from cracking ( the icing I mean)? I made some icing with the hi ratio and 2 # pwdr sugar. It really crusted and then the icing started cracking. With hi ratio I know you are supposed to use less than you would with regular crisco.

Does the icing stay really soft ? I am making my dd wedding cake and would like to make sure the icing isn't going to crack...

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Honey_Cakes Posted 11 May 2007 , 3:23am
post #10 of 13

Thanks for the info. But what are these 2 things:

1 pkg. Dream Whip
1 cup Buttercream Base

Thanks!!

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lovely Posted 11 May 2007 , 3:33am
post #11 of 13

Hi,
Buttercream is just the icing and the dream whip is a powdered topping. Should find it in woolies in dessert aisle. I don't think it is called dream whip here but someone else might be able to help with this.

icon_smile.gif Leigh

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CakeRN Posted 11 May 2007 , 1:19pm
post #12 of 13

Actually the buttercream base is more like a marshmallow creme that you add to the mixture once it is mixed. Dream whip is an artificial whipped cream that comes in powdered form.

Any one have the answer on the buttercream and the crusting part I posted earlier?

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lovely Posted 11 May 2007 , 10:34pm
post #13 of 13

Cool thank you for that. I have never used them I just guessed on those two. I have seen them in the dessert aisle in coles just never had a close look.
Thanks for that
icon_smile.gif Leigh

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