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Topic: Icing Stripes/Swirls  (Read 2964 times)
Tags for this thread: cupcake , icing , cake_decorating , recipe , featured_project  Add new tag
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« on: June 11, 2018 01:49:54 PM »

I've been working on upping my cupcake game for a while.  Truthfully, I'm not a fan of most cupcakes because they are overly topped with super sweet, cloying American buttercream (but I'm a fan once I scrape most of it off!). Smiley  But man, they sure do look pretty with those swirls.  I've started using ermine buttercream in addition to my favorite swiss buttercream because one of my kiddos has a classmate with an egg allergy.  Cupcakes with those frostings are never overly frosted to me.  Grin (Both recipes below--though both cupcakes below used ermine.)

IMG_6077 by Donna Flores, on Flickr

To make super-saturated frosting without having to dye a ton of batches different colors for a rainbow effect, I turned to using dye directly on plastic as frosting "plugs" or "bullets."  Basically, you lay out a sheet of plastic wrap and paint a line of gel dye down the side.  Plop some frosting in the middle, wrap it up in the plastic sheet, and twist the edges shut.  Use the plug in your icing bag directly.  I have never had luck pulling the twisted edge through the piping tip and trimming it that way--I have to trim off the twisted edge before I put it in the bag, but ymmv.

IMG_6083 by Donna Flores, on Flickr

Here's an idea of the painted gel stripes and a softer rainbow stripe after the gel colorant begins to deplete as you frost.

IMG_6074 by Donna Flores, on Flickr

I also recently acquired the Wilton Color Swirl coupler--and I love it.  My boys and I tinted icing three different shades - packed up three different bags and then put them all in one bag with the coupler.  It made a perfect swirl with all three shades and was super simple.  

IMG_0091 by Donna Flores, on Flickr
closeup by Donna Flores, on Flickr
IMG_0098 by Donna Flores, on Flickr
IMG_0105 by Donna Flores, on Flickr

Adorable children in the background eating popsicles while I frost cupcakes because why not have 8 tons of sugar.....check.

My swiss buttercream recipe:
3 egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter (slightly soft, but still cold)
1 teaspoon vanilla extract
a big pinch salt (if using salted butter, omit)

Whisk egg whites and sugar in double boiler until sugar is totally dissolved  (I just cook it in my mixer bowl for ease).  I cook mine to 160 F just to make sure it will be safe for those with compromised immune systems to eat. Let it cool off heat for a few minutes, whisking occasionally.  Then whisk with mixer until stiff peaks form.  Drop in the butter, a few tablespoons at a time, while still constantly whisking.  Allow the butter to mix in fully before adding another piece.  If you're lucky, an amazingly delicious buttercream will emerge.  If, like me, you never allow the meringue to cool enough, you'll end up with an amazingly delicious butter soup.  Don't worry.   Just pop the bowl in the fridge for 15 minutes and try to whisk again.  Keep up the chilling/whisking till it's a light-textured frosting.  Use as desired.  Makes enough to decently frost a 9x13/double layer 9 in cake/2 dozen cupcakes.  I'd say about 15 cupcakes with generous swirls.

My ermine frosting recipe is really the NY Times recipe Smiley
5  tablespoons/40 grams flour
1  cup/235 milliliters whole milk
1 cup granulated sugar
1  teaspoon/5 milliliters vanilla extract
 Pinch of salt
1  cup/ 230 grams unsalted butter, softened

Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
« Last Edit: June 28, 2018 08:27:22 AM by redheadedblonde » THIS ROCKS   Logged

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« Reply #1 on: June 11, 2018 02:20:52 PM »

Those look amazing! Thanks for the frosting recipes! My mom was just telling me of the joys of cooked frosting. I may have to try!
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« Reply #2 on: June 12, 2018 05:28:39 AM »

Very pretty!  Thanks for sharing your technique.

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« Reply #3 on: June 12, 2018 05:50:01 AM »

Those are gorgeous!  I would consider your game upped!  Wink
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« Reply #4 on: June 12, 2018 07:37:16 AM »

Great-looking colorful cupcake swirls!  I'd never heard of coupling three bags of frosting together like that, but I can easily see how that works now from your photos and that's mighty neat.

I seldom make cupcakes (I mostly just make microwave mug cakes these days), but, when I do, I'm super lazy and unimaginative and just spread one frosting color on top with a butter knife.  Roll Eyes  The most adventurous I ever get is putting some sprinkles/candy on top.
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« Reply #5 on: June 12, 2018 09:25:03 AM »

I would eat those! They look lovely, delicate and tasty. Mmm, now I am craving sugar...

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« Reply #6 on: June 13, 2018 10:13:23 AM »

 They all look fantastic and it's awesome that you make them without eggs so the student with allergies could par take. 

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« Reply #7 on: June 14, 2018 10:55:24 AM »

These look fantastic!!!


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« Reply #8 on: June 14, 2018 02:16:31 PM »

Oooh my goodness, these are splendid!

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« Reply #9 on: June 27, 2018 01:27:45 PM »

Congrats! This has been chosen as a Featured Project! Smiley

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