Frosting or Icing or buttercream?!
Does anyone know if this picture of a cupcake is an icing or a frosting or buttercream!? N how do you make such beautiful swirls!?
http://www!.flickr!.com/photos/sgcupcake_m!.!.!.
N if its one of the above, does anyone knows of a great recipie for it!?Www@FoodAQ@Com
http://www!.flickr!.com/photos/sgcupcake_m!.!.!.
N if its one of the above, does anyone knows of a great recipie for it!?Www@FoodAQ@Com
Answers:
It looks like a stiff Buttercream to me and you get those nice swirls by applying the frosting using a pastry bag and a fluted or large star tip!. If you can keep your cupcakes or cake cool/refrigerated, a cream cheese frosting will also work!. You get that nice red color by using paste food coloring - Wilton makes a whole line of both paste and gel food colorings that will give you nice, vivid colors without watering down your frosting!.
This is how I have been making frosting for as long as I can remember - enjoy:
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon lemon juice
5-3/4 to 6-1/4 cups sifted powdered sugar
Directions
Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy!. Gradually add 2 cups of the powdered sugar, beating well!. Gradually beat in additional powdered sugar to reach spreading consistency!. This frosts tops and sides of two 8- or 9-inch layers!. Cover and store the frosted cake in refrigerator!. Makes about 4 cups!.
Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups!.
If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached!.
You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
This is how I have been making frosting for as long as I can remember - enjoy:
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon lemon juice
5-3/4 to 6-1/4 cups sifted powdered sugar
Directions
Beat cream cheese, butter, vanilla and lemon juice with electric mixer until light and fluffy!. Gradually add 2 cups of the powdered sugar, beating well!. Gradually beat in additional powdered sugar to reach spreading consistency!. This frosts tops and sides of two 8- or 9-inch layers!. Cover and store the frosted cake in refrigerator!. Makes about 4 cups!.
Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5-1/4 to 5-3/4 cups!.
If frosting is too stiff, add milk by the tablespoonful until desired consistency is reached!.
You can use other flavors of extracts, juices such as orange juice or liqueurs if you want a more exotic flavor of frosting/icing!.
By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting!.
WAWww@FoodAQ@Com
Its buttercream icing!. You use a star tip in a circular motion to make the swirls!. Here's a recipe for the icing!. Good Luck
3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)
Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl!.
Beat at low speed until combined!.
Gradually add the other pound of sugar!.
Stop and scrape sides!.
Beat on high until mixture is light and fluffy!.
Keep covered with plastic wrap to prevent crusting!.
Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0!.125 teaspoon salt!.
Add food coloring if you want something other than white!.Www@FoodAQ@Com
3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)
Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl!.
Beat at low speed until combined!.
Gradually add the other pound of sugar!.
Stop and scrape sides!.
Beat on high until mixture is light and fluffy!.
Keep covered with plastic wrap to prevent crusting!.
Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0!.125 teaspoon salt!.
Add food coloring if you want something other than white!.Www@FoodAQ@Com
FROSTING and ICING are the same name for cake topping and or covering!!! The name depends on what part of the country your grandmother lived in!!!!
Buttercream is a TYPE of frosting or icing!!!
Those are not swirls, they are petals and are made like roses on a rose nail with rose tip on the pastry tube!!!
The average bakery uses Buttercream frosting/icing for everything!!!Www@FoodAQ@Com
Buttercream is a TYPE of frosting or icing!!!
Those are not swirls, they are petals and are made like roses on a rose nail with rose tip on the pastry tube!!!
The average bakery uses Buttercream frosting/icing for everything!!!Www@FoodAQ@Com
those look really good! they are butter cream, to make those swirls you need a pastry bag with a swirl attachment or a zip lock baggie and cut a very small X into the bottom cornerWww@FoodAQ@Com
it is butter cream!Www@FoodAQ@Com