Cupcake topping/frosting/icing

Lifestyle Parenting, Household Affairs and Cuisine corner
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How do i create this:

instead of this:

my frosting allways gets thin and does not end up looking like the cupcakes in the first picture..
how do u do it??

whats betetr to get the thik/firm topping?
butter, sugar (powder), vanille essence and a lil milk.
or
Cream and sugar(powder).

have u done it? post pics of ur results!

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Re: Cupcake topping/frosting/icing

I could really need some advice guys! I NEED TO KNOW BY TOMORROW AFTERNOON!

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Re: Cupcake topping/frosting/icing

I dug this out for you. Report the results here .

STABILIZING WHIPPED CREAM

Tips On Helping To Prevent Whipped Cream From Weeping (Bleeding Water after Being Whipped)
1) Use a (chilled) stainless steel or copper bowl for whipping cream.
2) Place a clean bowl and beaters in the freezer for 15 minutes before whipping cream.
3) One way of making great whipped cream frosting for cakes is: Add 1 to 2 tablespoons of instant dry vanillla pudding mix as you are beating the cream. The pudding adds flavor and texture to the cream.
4) Beat heavy cream with some confectioners' sugar (icing sugar). Use 2 tablespoons of confectioners' sugar per cup of heavy whipping cream or double cream) to help stabilize the whipped cream.
5) Beat in 1/4 teaspoon unflavored gelatin per cup of whipping cream, heavy cream, or double cream to help stabilize it. Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. Because gelatin stabilizes the whipped cream, it does not weep (bleed water after awhile).
6) Add a teaspoon of cream of tartar to chilled heavy cream, whipping cream, or double cream to help it whip well.
7) Add a few drops of lemon juice to whipping cream to help stabilize the whipped cream.
8) Use of Piping Gel for Stabilizing Whipped Cream: Whether you want to use whipped cream to ice or as a filling, stabilizing it with piping gel can be so helpful. Add 2 tablespoons of piping gel to 1 cup liquid heavy whipping cream or double cream, and 1/4 cup confectioner’s sugar. Whip with chilled electric beaters until stiff peaks form. You can use the stabilized whipped cream to make rosettes, shell trim, star trim and other border designs.
STABILIZED WHIPPED CREAM RECIPE USING PIPING GEL:

INGREDIENTS:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons Piping Gel* (see recipe below)
1/2 teaspoon Clear Vanilla or Almond Extract
INSTRUCTIONS:
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
PIPING GEL RECIPE:

INGREDIENTS:
2 envelopes (2 tablespoons) unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup, or light corn syrup
INSTRUCTIONS:
Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL. Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.
TO COLOR: Add coloring paste/gel or food coloring drops to get desired color.
TO USE: Put in icing bag or plastic squeeze bottle and decorate.
SUBSTITUTE FOR WHIPPED CREAM:

As an alternative, you can use Frozen Non-Dairy Whipped Topping (such as CoolWhip, or Packaged Topping Mix, such as Dream whip). Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

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Re: Cupcake topping/frosting/icing

The first picture looks like the frosting has a LOT of powdered sugar in it. That's what makes it stiff and allows it to 'hold'. The creamier one tastes soo much better though!

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Re: Cupcake topping/frosting/icing

you can try this recipe

chocolate:
Chocolate Frosting - Our Best Bites

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Re: Cupcake topping/frosting/icing

I like the second ones much better too..

also, it looks like the first ones were iced through icing bags while the second ones were done with spatulas....

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Re: Cupcake topping/frosting/icing

thank you girls!

what about personal experience?

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Re: Cupcake topping/frosting/icing

Try this recipe

I have used it in the past. Its a lot sturdier than plain whipped cream and not super sweet like the ones that use icicing/powdered sugar. Use piping bag and it holds well.

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Re: Cupcake topping/frosting/icing

ok what i have find out after many tries that if u want to make fresh cream frosting then use dairy whipping cream. i first bought whipping cream and heavy whipping cream but both were runny and neve rgot stiff peaks. then i watch Chef Rahat's program and she mentioned to use dairy whipping cream , so this time i bought dairy whipping cream and it was perfect. i will post pic of the cake that i made for my son's birthday.

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Re: Cupcake topping/frosting/icing

please do! i will be going to the supermarket later today!

@Canadian_Desi girl: will look into the recipe! thank you!

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Re: Cupcake topping/frosting/icing

What is the difference between 'whipping cream' and 'dairy whipping cream'? im not familiar with this terminology :S, i know whipping cream though..

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Re: Cupcake topping/frosting/icing

I make a buttercream frosting wilton’s website has a decent basic recipe and add more powdered sugar to the recipe if you need a more stiff consistency. Also I find that an ice bath helps. So sometimes i will put the frosting in a glass bowl, and I will put that bowl in a bigger one full of water and ice to keep it cool. Or if I am working with a pastry bag in particular I will put them in the freezer to cool quickly as I frost. By the time I’m ready for that color it’s good to go. Here are a few pictures of random frosting things i’ve done. there’s a pic of a purple/ppink one I just used a decorating tip and filled my pastry bag with a spoon of pink then purple and so forth until it was full. Later on I did the same thing with Orange and Pink, the two colors blended nicely and were part of the theme with my cousin’s dholki. The first set of roses on cupcakes didn’t turn out well bc the frosting was not of a stiffer consistency but if you see the purple and red ones you will the the huge difference an ice bath and more powdered sugar will do:

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Re: Cupcake topping/frosting/icing

This is great!
Do u mean this recipe:
Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk
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Re: Cupcake topping/frosting/icing

Cant wait to post my results, im making them saturday.. i did make some with marzepin few days ago for a dutch occasion:


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Re: Cupcake topping/frosting/icing

dairy whipping cream has more fat %age. its 38% fat. thats what Rahat said.

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Re: Cupcake topping/frosting/icing

yes ma'am. I know they sell a boxed icing I haven't tried that yet but maybe one day i'll get lazy and buy the box and just sift it and add milk. For now though this recipe is what I use.

Chamak- those cupcakes are soo cute!

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Re: Cupcake topping/frosting/icing

Hihi sinterklaasje :slight_smile: Cute!

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@Sweet lil hunny: thanks! :) the topping was not very tasty since its pretty dry.. but it looked great :D

For the ones i made yesterday i used: butter, sugar, vanilla essence and only a lil milk.. but blended it for 10 minutes or maybe even longer. cant post pics yet, coz the image uploader is not working..

tx..:)

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Re: Cupcake topping/frosting/icing

Here you go!

Girls post your idea’s and pics of what you made? so we can have all sorts of cupcakes tot try…
Im making them next week for work agn,ill post pics if i do something different than the one i just posted..

The cupcakes itself i added white chocolate drops and a lil yoghurt..

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Re: Cupcake topping/frosting/icing

I’d like the pink ones please :blush: