I don't use a recipe for my buttercream, I just mix butter, milk, vanilla and icing sugar until it tastes just right. But I do this when I make smaller batches of cupcakes. Now that I'm making a large order, I plan on making the buttercream ahead of time, so wondering if someone could recommend how much in either finished weight or number of cups of butter, or pounds of icing sugar, etc you think it would take to ice 150 cupcakes.
Thanks in advance!
I usually allow for 1/3 cup per cc with a generous swirl of frosting so you'd be looking at 50 cups, or 12.5 quarts - a lot!
You do use a LOT more frosting per cc than per serving of cake.
When I use the 1M tip to get the rose look (so not heaping icing at all), it will usually take 1 cup of butter, a few splashes of milk, and about 3-4 cups of icing sugar to decorate 2 dozen cupcakes. So for 150 cuppies, roughly 6-7 cups of butter to start?
I'd imagine that if you piping from the outside in though to get the nice high swirl of, it would take considerably more buttercream than that.
I made 69 cuppies a couple of months ago and I ended up using 2 batches of IMBC. (decorated with a 1M tip) So I would suggest at least 3-4 batches. HTH
Great, thanks for the info ladies. I've got 7 packages of butter softening on the table at the moment. I'm planning on makig it today (monday) and keeping it in an 8 litre protein bucket in a cool room. Will it be alright until Thursday? Will an 8 litre bucket be large enough?
So just in case anyone is wondering, 6 250gr (approx 9 oz) blocks of butter, approx 11 pounds of icing sugar, not a whole lot of milk, 1.5 small bottles of vanilla, 1 entire bottle of Wilton Teal coloring, and about 1/4 bottle of Wilton blue coloring gave me approx 6 litres = 11 pounds of buttercreme icing!!! I hope that's enough for 150 cuppies!!!
Ooh, do keep us updated! And pictures too, I love teal anything