Can someone give me some icing recipes for cupcakes?!
Answers: I would like the icing to be like a bakery type icing real sweet and creamy. I can't find one on a recipe website.
Betty Crocker canned icing..LOL Its easy and fast.
just buy some betty crocker whipped topping, it's great. almost at any grocery store.
if you buy a package of powdered sugar there is a recipe on there. it's 1 lb of the sugar, 1 stick of butter, and a little bit of milk. i looked around online and found this page with a bunch of recipes though.
http://www.cooksrecipes.com/cakes/frosti...
Buttercream is what most bakeries use. Here's a good recipe for that:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Makes about 3 cups.
I think most bakeries use a buttercream. It is just butter and confectioners sugar. I think very often bakeries use 1/2 butter and 1/2 shortening. I don't like to use shortening so I opt for the following recipe.
INGREDIENTS:
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla
PREPARATION:
In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla. Fill and frost cake.
Sorry to burst anyone's bubble but most bakeries actually buy in the icing and modify the colour, and flavour essences for their own purposes. The closest I've ever had to a bakery one (at someone's house) was a mix of Betty Crocker vanilla icing tub, mixed with melted white chocolate. It was then refridgerated to spreading consistency, spread on the cupcake then refridgerated again. I have to say it was pretty excellent. Lots of bakeries use a boiled icing rather than butter cream because it doesn't melt at room temperature. I hope this helps!
1 stick of butter
1 cup of powdered sugar
2 tbs milk
1 tsp vanilla extract
Combine all ingredients. Add more/less sugar and/or milk to get the right consistency.
You can add flavor like chocolate, buy stirring in melted chocolate, or dry cocoa powder.
enjoy
I always just used powered sugar, butter, vanilla and a little water. Stir to the consistency you like. You can always add more sugar if it gets too thin. Another thing to add is cream cheese but that may cut the sweetness too much for you.
Creamy Vanilla Cream Cheese Icing
2 packages of whole fat cream cheese (16 ounces)
4 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
5-6 cups sifted powdered sugar
Directions
Let the cream cheese and butter come to room temperature by leaving it unrefrigerated for about an hour.
Whip the softened cream cheese and butter together with an electric mixer until very soft and light.
Add the whipping cream and vanila and continue whipping until mixture is firm enough to pipe or spread.
Gradually add the powdered sugar and lightly fold or stir it into the cream.
Spread or pipe onto cakes or cupcakes.