Need Great Icing Recipe For Cupcakes
Decorating By yummyhobby Updated 27 Jan 2007 , 3:21pm by jovigirl
I want an icing that is not traditional buttercream. I wanted more of a lighter version, but I don't want it to just taste like whipped cream. any suggestions? TIA
I just tried one from the Magnolia Bakery cookbook that was sooooooo yummy. They do call it Traditional Vanilla Buttercream but it tasted like no other to me. It is made of all butter and just melts in your mouth. To me it was too soft to use on a cake but I made a mental not to put it on cupcakes. If you are interested let me know, I know you said you didn't want buttercream though.
SueW
Italian Meringue Buttercream (IMBC) is great for cupcakes, it is quite soft but stays lovely and glossy as it does not crust. Tastes great too!
This is a cupcake I did with IMBC on top.
No problem moralna! It is so good, just melts in your mouth and is easy to make!
Traditional Vanilla Buttercream (from Magnolia Bakery cookbook)
1 Cup (2sticks) unsalted butter, very soft
8 Cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
* This yields icing for 1 two-or three-layer 9 inch cake or 24 cupcakes
Place butter in large mixing bowl. Add 4 cups of sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Greadually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency( you may very well not need all of the sugar) If desired, add a few drps of food coloring and mix thoroughly. Use and store icing at room temperature , as icing will set if chilled. Can store in airtight contaner up to three days.
I hope you like it as much as I did. I didn't see the part about not needing all the sugar the first time so I acutally used it all 
Thanks to all of you! Those sound like great recipes. I will probably end up trying them both! Baking girl- those cupcakes look delish! So pretty!
I used this recipe
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1301&contentGroup=MSL&site=living&rsc=ns2006_r12
For these cupcakes
http://www.cakecentral.com/cake-photo-74135.html
and this cake
http://www.cakecentral.com/cake-photo-91057.html
It is DELICIOUS!!!!
Nati
The recipe looks great and I am so happy to have it. I have only one concern, you say not to refrigerate, and with all of that butter I thought it would really need to be refrigerated, Am I wrong about that?
I'm sure it is fine once the cupcakes are decorated. It says that it can be stored at room temperature in a container for up to three days and not to chill it or it will set. Even then I would think taking it out and bringing it back to room temperature and re mixing it would be fine.
Traditional Vanilla Buttercream (from Magnolia Bakery cookbook)
1 Cup (2sticks) unsalted butter, very soft
8 Cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
* This yields icing for 1 two-or three-layer 9 inch cake or 24 cupcakes
8 cups sugar 
. I'd like to try this but is it too sweet?
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