How About A Thread To Seriously Discuss Making Cupcakes?????
Baking By Cookies4kids Updated 11 Dec 2020 , 12:18pm by -K8memphis
Spice cake with top cut off. Place caramalized pears on top then replace top. Frost with brown sugar frosting
I would make an IMB or SMB with brown suagr instead of white. Maybe a cream cheese with brown suagr to cut the sewwtness
I need a good non crusting cream cheese frosting for cupcakes... (red velvet and carrot) any good recipes?
Swiss meringue cream cheese buttercream.
https://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&&start=0
I'm on my phone but check out her very detailed tutorials on SMB. I'll post the only link I have saved on my phone and you can take it from there.
http://fromscratchsf.wordpress.com/2011/08/02/more-about-swiss-meringue-buttercream-like-my-other-post-wasnt-long-enough-i-had-to-go-write-another-epic-post/
I would make an IMB or SMB with brown suagr instead of white. Maybe a cream cheese with brown suagr to cut the sewwtness
Brown sugar, thhe high end brands, has molasses in it. If anything it would either be the same sweetness, or sweeter. So have you made SMBC with brown sugar or are you speculating?
The SMBC with cream cheese is not a real tangy cream cheese. You will get a more subtle flavor than the crusting one. And it is expensive to make. I charge more for that given all the cream cheese I have to add before you can actually tell there is cream cheese in SMBC.
I've made brown sugar IMBC as part of a cake from Sky High.
http://www.completelydelicious.com/2010/10/triple-browned-cake.html
It's delicious. Of course, I don't know if TattooMom25 is speculating, but people make this all the time.
Grandma, I don't know if you have anywhere to get torani syrups up there, but when you come down this winter, I'll tell you or we can go to where they have a huge wall of them, just throw some in bettercreme, and you've got some great fall flavors
I think Carrie's maple & bacon cupcakes are good for fall. I'm making my moms employees her caramel cheesecake with apple filling, I'm going to top it with caramel bettercreme I think
Your cupcake idea sounds delicious. What is brown sugar frosting though?
Back in the day they called it Penuche frosting.
Sure, I have made brown sugar SMBC super yummy. But I make my own Brown Sugar because I like a richer flavor.
Another idea: Pumpkin cake with cranberry buttercream filling and a cheamcheese frosting OR gingerbread cake with a caramelized cream brulee filling
TattooMom25, do you make your own brown sugar with white sugar and molasses? I wanted to try that one day..
Yep, I just mix it together until it tastes/looks right to me. Super easy to do and I really think you can get much more of a rich flavor in things like icings without having to make it toothaching sweet (as in you don't have to dump a whole bag to get the flavor you want)
Thank you! Yes, that's what I wanted, a little control. And to know that if I'm out of it, I can make it, and not waste those demerara, muscovado and turbinado that someone made me buy...lol...maybe the Cake Love book. Going to try making it next week. Thanks again.
Mmm. I just made the PB buttercream from Cake Love. Delicious!
Lucky you. I'm stuck at the office. Wish they had a kitchen here.
Hey! I don't get here much...too busy with work. But I try to pop in when I can. And I try to keep baking when I can! Hope you are well!
Wow, it says I'm still watching this topic, but I haven't received any email notices in the past 256+ pages!!!
Oh wow I didn't think there would be any reply's ..Hi)
Hi Penny )
Bob don't I see you on flickr
Mmm. I just made the PB buttercream from Cake Love. Delicious!
Hello, do you mind sharing your recipe for PB buttercream?
Mmm. I just made the PB buttercream from Cake Love. Delicious!
Hello, do you mind sharing your recipe for PB buttercream?
I know you're asking GrandmaG but if I may, I'll share a PB Buttercream recipe that one of my students made -- she made her regular vanilla buttercream recipe and added about 1/4 cup creamy PB to it. I tried it -- it was to die for!!
I know you're asking GrandmaG but if I may, I'll share a PB Buttercream recipe that one of my students made -- she made her regular vanilla buttercream recipe and added about 1/4 cup creamy PB to it. I tried it -- it was to die for!!
Ahhh, thank you so very much Bob por sharing, and another quick question. So, the recipe is for regular buttercream? how about adding it to IMBC? and do you just add the PB at the end and continue whipping? for how long?
Ok, thanks a million for your kindness!!
I know you're asking GrandmaG but if I may, I'll share a PB Buttercream recipe that one of my students made -- she made her regular vanilla buttercream recipe and added about 1/4 cup creamy PB to it. I tried it -- it was to die for!!
Ahhh, thank you so very much Bob por sharing, and another quick question. So, the recipe is for regular buttercream? how about adding it to IMBC? and do you just add the PB at the end and continue whipping? for how long?
Ok, thanks a million for your kindness!!
I've never tried it with the meringue buttercreams so I can't answer that. The recipe is for "regular" (shortening/powdered sugar based) buttercream. It also works well with chocolate buttercream! YUM!!
Just add the peanut butter in at the end and mix until it's incorporated. You can stir it in too.
I have to look it up in my Cake Love book but it is delicious. It's an IMBC and it involves several steps including cooking the peanuts in the cream. Well worth the time though. If you have a chance, get the Cake Love Book or check it out at the library. He has a lot of good baking tips and is an interesting recipe book to read. Haven't tried any of the cakes yet though.
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