Re: Cupcake topping/frosting/icing
i use wilton’s buttercream recipe and add extra sifted powdered sugar for flowers and borders because it holds the shape of whatever tip you are using well. However when I’m just covering a cake i use the basic wilton buttercream recipe or I may add a small splash of milk to make it creamier and spreadable. I have also found that if you take a cup with ice water and dip your spatula or butter knife or whatever you use to spread cupcakes it helps smooth the surface.
royal icing i barely make because my mom’s recipe calls for egg whites and with samonella cases on the rise i decided to finally buy meringue powder and try wilton’s royal icing recipe. I haven’t made flowers with it but I would use it as a drizzle on coffee cakes …all in all i am not a big fan of royal icing bc it’s hard but that makes it perfect for lettering.