So I'm totally aware that this may be a dumb question, but I'm a beginner and I'd eager to learn more!!
So what other buttercream or frosting can I use to put on cupcakes or layered cakes? I use your typical powdered sugar butter and milk recipes, but there's gotta be more. Like flavors or textures consistency.
Again, I'm just new to this and I'm having a hard time doing some research on the topic.
Any tips or recipes that you'd like to share!?
Thanks in advance!!
Hi,
I'm quite partial to the italian meringue buttercream variation (you whip up a batch of italian meringue and slowly incorporate the butter and flavorings), but swiss meringue buttercream is also quite lovely (you heat up the egg whites and sugar before whipping and then add the butter). They're both very stable and fluffy, as opposed to the classic buttercream, which I find too sugary and stodgy.
Also amazing for holding a shape when piped is ganache, which you can also whip for a lighter consistency.
Another classic for cupcakes is the 7' frosting, but it's nowhere near as steady as buttercream or ganache.
Those are my go-to frostings, but I'm sure there are plenty of bakers on here who can suggest more. A popular frosting for cupcakes that was going around a couple of years ago was the flour-based buttercream (also known as ermine icing): http://www.bostongirlbakes.com/2017/08/24/how-to-make-flour-buttercream/
As far as flavors go, the sky's the limit. You can add liquid or powder flavorings, melted chocolate, caramel, peanut or other nut butters, fruits puree/freeze-dried fruit or curds, cookie crumbs, you name it.
Hope this helps!
Flavoring b'cream is totally individual. You can use any and all kinds of things to come up with different flavors depending on the recipe you use. Here is a great on - perfect for icing a cake & piping decorations. https://www.cakecentral.com/recipe/22469/2-icing Do take time to read completely through the recipe and understand the different steps - especially the info about flavorings. For chocolate just replace up to 1 cup of the powdered sugar with UNsweetened cocoa powder. For sour cream - add up to 1/2 cup sour cream but then you need to add about 1 cup more powdered sugar. For something like cherry or orange or most any fruit flavor you can add about 1 teaspoon UNsweetened KoolAid powder. Of course that will give a light color to the icing along w/the different flavoring. Then there are many, many flavorings by LorAnn one can use. As another poster said the sky's the limit :)
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