Fluffy cupcake frosting recipe?!


Question: Fluffy cupcake frosting recipe!?
I'm going to be making cupcakes for my "wedding celebration" and I have this vision of what they're going to look like, but I'm not sure how to pull it off!.

I found a picture of what I want the cupcakes to look like, but I cannot find a good recipe for a "fluffy" buttercream frosting which I can pipe right ontop of the cakes!. It seems like most of the recipes are for fudgier frostings, which just don't think will hold it's shape if I pipe it onto the cupcakes!.

If anyone has a recipe for a "fluffy buttercream frosting" or any "fluffier" frosting I'd really appreciate it!

Here's the pictures of what I'm looking for:
http://i49!.photobucket!.com/albums/f275/b!.!.!.

http://i49!.photobucket!.com/albums/f275/b!.!.!.Www@FoodAQ@Com


Answers:
Go to www!.wilton!.com!. They have several awesom recipes for frostings!. They should have exactly what you are looking for!. They also have a number to call for questions and advice!. They are the best!

Buttercream Icing

(Medium Consistency)
Ingredients:
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!.

YIELD: Makes about 3 cups!.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk!.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor!. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes!.


NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening!.

This is the basic buttercream recipe!. The website has more recipes!

Good luck and congratulations!Www@FoodAQ@Com

1 cup of powdred sugar
2 tblsps milk
2 tblsps butter
vanilla

give it a whirl in ur mixer its so goodWww@FoodAQ@Com

Uncooked icings
Confectioners Sugar Glaze

* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time!. The icing is of the proper consistency when it coats the spoon!.
Chocolate Icing

* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth!. Or dissolve 1/3 cup cocoa in boiling water!. A little cinnamon may be added!.
Coffee or Mocha Icing

* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing

* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread!.
Orange Icing

* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange

Add yolk to sugar, mix well; add the rest!.
Fruit Juice Icing

* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread!.
Uncooked Frostings
Basic Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth!.
Caramel Butter Frosting

* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream

Cream butter, add sugar gradually and mix very well!. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting
Coffee Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting!.
Orange or Lemon Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting
Cream Cheese Frosting

* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla

Mash cheese with milk!. Add sugar, gradually, and vanilla!. Beat until creamy!. Any other desired flavoring may be substituted for the vanilla!.
Broiled Coconut Frosting

* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut

Mix all ingredients!. Spread on warm cake before removing cake from pan!. Broil until sugar is melted and bubbles!. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting

* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread!. Add flavoring!. Spread on cake!.
Brown Sugar Marshmallow Frosting

* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites

Cook sugar and water over low heat until it spins a thread!. Add vanilla and marshmallows!. Beat until marshmallows are dissolved!. Pour gradually onto the stiffly beaten whites, beating constantly!.
Maple Frosting

* 1 cup maple syrup
* 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread!.
Sea Foam Frosting

* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks!. Remove from heat, add vanilla, beat until thick enough to spread!.
Frostings Without Sugar
Corn Syrup Frosting

* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl!. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff!. Add vanilla!. Will fill and frost 2 large layers!.
Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate!. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting

* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla!. Beat whites, add sugar and continue beating until stiff enough to cut!. Combine the two mixtures, beat well!.
Cooked Fudge Frostings
Creamy Chocolate Frosting

* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly!. Beat until thick enough to spread
Fudge Frosting

* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water!. Add butter and vanilla!. Let stand undisturbed a few minutes, then beat until thick enough to spread!. If too thick, stir in a little cream!.
Sour Cream Caramel Frosting

* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer!. Add butter and boil 5 minutes or to the soft-ball stage!. Beat and spread on cake!.
Chocolate Brandy Frosting

* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate!.

Combine all ingredients in double boiler and cook, stirring until well blended!. If necessary, add cream until thin enough to spread!.
Filling
Uncooked
Whipped Cream Filling

* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised!.
Whipped Cream filling with Pineapple and Nuts

* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple!.
Cooked Filling
Vanilla Custard Filling

* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks!. Cook in double boiler, stirring constantly until thickened!. Cool and flavor with the vanilla!.
Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling!.
Cream Custard Pudding

* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs!. Cook in double boiler, stirring constantly until thickened; cool and flavor!.
Sour Cream Filling

* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon!. Add flavoring!. If desired, add 1 cup chopped nuts!.
Fruit and Nut Fillings
Apple-Lemon Filling

* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple!. Boil 2 minutes, stirring constantly!. Cool before spreading
Whipped Fruit Filling

* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon

Mix all together!. Beat until very stiff!. Use between layers and on top of layer cake or as a filling for Schaum Torte!.
Pecan Filling

* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth!. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly!. When cooled, add nut meats!.
Strawberry Cream

Www@FoodAQ@Com

I get my recipes on Betty Crocker's website!. They have everything you can think of!Www@FoodAQ@Com

Great Frosting

1 lb Powdered sugar
1/2 c Flour
1/4 c Powdered milk
1/8 ts Salt
3/8 c Crisco
1/2 c Water
1 ts Vanilla

Blend powdered sugar, flour, powdered milk and salt!. Add Crisco, water and
vanilla!. Blend all in with a mixer!. Add another 1/4 cup powdered sugar or
amount needed for texture!.Www@FoodAQ@Com





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