Im making cupcakes for an elementary school class. Im going for flowers and butterflies. I was wondering, when it comes to piping the flowers what would be the best frosting to use. I want something light and fluffy, that can hold like buttercream but isnt as heavy? Am I making any sense? Help would be appreciated.

R.J.

This is a good recipe that I think can be lighter than real buttercream. It doesn't use butter at all. I prefer buttercream taste but some people like this better.

http://www.wilton.com/recipes/recipesandprojects/icing/snow.cfm

The whipped cream buttercream recipe that I posted here on CC is a very light, almost marshmallowy frosting. It should be good for your cupcakes.

Thanks for the help guys.

But a new dilemma has arisen, I'm gonna try to do edible butterflies(thats not the dilemma). I saw the tutorial/article on the site and decided to give it a go, one problem though. Can I use colored pencils to color the wings, so long as they're non-toxic? I dont think I have access to food markers where I am.

Please any advice would be appreciated.

R.J.

Anyone? Im getting alot of views but no suggestions. Ive tried contacting Jackie since shes the one who posted the article but I havent heard from her so far.

I'm not sure about the colored pencil thing. I don't know if it would work but could you use food coloring and paint designs on the wings? Or using colored sugar crystals?

Can you go to Wilton's site and see if they have the edible pen markers? Or someone else's site "Into the Oven" maybe and see if they have them? Then you can add detail easily. I've made colorflow butterflies and flowers ahead of time, they come out really nicely and you can do them weeks ahead to save time. Or royal icing, but the colorflow comes out puffy and shiny and a pretty pastel. They are all edible, even the royal will melt on the kid's tongues. Have fun!