I am making about 50 cupcakes for a party tomorrow, and need a nice frosting for them. I've noticed the cupcakes from bakeries have a nice light frosting. The buttercream I make seems way to heavy. What am I doing wrong? Is it the way I make my frosting or do I need to use a different recipe? Thanks!
I really like the whipped cream buttercream in the recipe section. Also, pastry pride (Rich's Bettercream) is a great light one for cupcakes.
I use sugarshacks recipe on this site. Very tasty!
Shirley's IMBC is my absolute favorite.
I use a BC that is half crisco and half real butter and then add about 1/2 cup heavy whipping cream... It doesn't smooth as well as the others but it is light and not too sweet. Even the BC haters like this frosting so I continue to use it. There are many times I wish I was working with a smoother one since some cakes look like silk on the sides while mine look like corduroy!
Thanks for your help everyone!
The buttercream I make seems way to heavy. What am I doing wrong?
What is the ratio of fat (crisco and/or butter) to p.sugar?