I don't usually make cupcakes, so the only Buttercream recipe I use is a crusting one to make my cakes super smooth. Would it be fine for cupcakes, or do you have one that is just super incredible? I really want a cream cheese frosting, but don't think I'll have time to run to the store to get cream cheese, so I'll have to stick to buttercream. Thanks so much
I use only one icing recipe and I use it for everything. If I want it to be softer (less crusting), I thin it with a little extra milk. Or since crusting is a ratio of fat to sugar, you can add some extra fat (butter/crisco) to keep it soft.