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Topic: Frosting Help!  (Read 1920 times)
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LauraCore
« on: November 15, 2007 06:56:31 AM »

I have been in a cupcake craze lately! I make the cupcakes from scratch along with the frosting. However I always run in to some trouble! The frosting will melt or fall or taste odd. I'v tried an easy peasy buttercream frosting...but it melted and made the cupcakes taste alittle....ick. Any hints? My grandma suggested I use a pouch of that dry dream whip and shortening....but that hasn't worked well either for a big flavor other than plain vanilla. Not to mention I hate deaing with shortening.

So what do you say can you help me?

note: I do not have a standing mixer! I do this all by hand baby!
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independentlulu
« Reply #1 on: November 15, 2007 04:25:40 PM »

What recipe are you using?  Are you waiting until the cupcakes are cooled?
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BethinAK
« Reply #2 on: November 15, 2007 06:06:16 PM »

buttercream- butter and powdered sugar a touch of milk and vanilla is the easiest thing in the universe to make.  I can generally screw up bakiing anything but i can make frosting.
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LauraCore
« Reply #3 on: November 16, 2007 06:09:28 AM »

I do wait for them to cool. But alas the frosting always melts or falls. It never seems to come out correctly. I've thought that perhaps I was not blending enough or that In order to make a frosting thick I need to get a standing mixer (which I have been debating for awhile...just need an excuse)...



Anyway I used this reciepe.
Easy Vanilla Bean Buttercream

10 T unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 C confectioners' sugar
pinch table salt
1/2 t vanilla extract
1 T heavy cream
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BethinAK
« Reply #4 on: November 16, 2007 01:55:20 PM »

to be honest that seems like you could put  a ton more sugar in that recipe
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teapotdnky
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« Reply #5 on: November 16, 2007 05:14:58 PM »

your recipe does need more sugar. Also, a handmixer (or stand mixer) gets a lot more air into the frosting and that helps it retain it's integrity.

Here's a cheap easy recipe that works out great:

1 lb shortening
2 lbs powdered sugar
2/3 C water
1 t salt
1 t vanilla
1 t butter flavor

Dissolve salt, sugar and flavorings in the water and whip in the shortening a little at a time. Stop when it's smooth and creamy. This frosting dries nicely and forms a slight crust that helps retain the shape and is easy to fix mistakes.
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LauraCore
« Reply #6 on: November 16, 2007 07:25:43 PM »

Yay! I will tell you how it goes!
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Joyful Abode
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« Reply #7 on: November 16, 2007 08:24:22 PM »

Thanks for the recipe teapotdnky ... I've been having a heck of a time with frosting, myself. And I owe my husband a cake because he's been sooooooo sweet to me.

So... I will try this recipe soon!
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teapotdnky
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« Reply #8 on: November 16, 2007 10:30:42 PM »

Yay! Best of luck!  Cheesy
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Disdain
« Reply #9 on: November 17, 2007 01:59:31 PM »

Here's a recipe for Decorator Frosting I've been using for years. 

1 Cup Crisco
6 Cups Powdered Sugar
1 tsp Salt
1 tsp Extract of choice (I prefer Almond)
1/2 Cup Water minus 1 Tablespoon

Beat well for 5 minutes with electric mixer.

Note that a colored extract will alter the color of the frosting. If you want white frosting use a clear extract.

I have used the recipe for cakes, cupcakes and cookies for the past 15+ years. 
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