How do you make frosting for cupcakes like the shop bought o

♪KeepYaHeadUp♪ · Guest

ok obviously icing sugar doesn't work and mixing it with butter/margarine just makes a filler for large cakes.

http://i.ivillage.com/FD/slideshows/Cupcakes/bestbakesalepg187_325.jpg

http://i.ivillage.com/stuffwelove/Oct2007/F/cupcake_stand4_325.jpg

^ i mean that kind of frosting any flavour will do vanilla or fudge or both would be great.

thanks to any one that helps.

p.s. i'm from britain just thought i should mention that because some ingredients america sells i can't get over here!
andrew doyle.

same as lol thats why i NEED this recipe Razz

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Xanthe · Guest

Actually that icing is made with icing sugar... and you add butter. You also add milk to make it more creamy. If you whip the butter up first (make sure you don't let it separate) then you can add the icing sugar and milk to make it more runny if needed. (obviously you make vanilla with a touch of vanilla essence and the chocolate with cocoa)

There are similar icings that add eggs... however that starts getting complicated... There are icing books you can buy that will give you a list of all the different types.

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x · Guest

Butter Cream Frosting
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Notes Makes 12 cakes.

Also, I think they use a piping bag with tip to put it on the cupcakes to make the lovely swirly effect! Hope this helps. (Check out the site, they had a chocolate recipe as well)

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andrew doyle · Guest

oh man those two pics are making me hungry

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Nikki P · Guest

They are both Butter cream frosting's and they are applied to the cupcakes using a LARGE star tip.
You have several recipes here that sound good, pick one that sounds good and you are set. If you do not have a pastry bag with a large star tip you can use try a plastic food bag and cut the corner but sort of notch it so you will get the swirly look.

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kels · Guest

The chocolate butter cream frosting should work if you dont have a piping bag you can use a ziplock baggie and cut the corner in a zig zag pattern..

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Sugar Pie · Guest

Any good buttercream will do. What makes them look great is the icing is applied w/ a decorating bag fitted w/ a star tip, and swirled into circles on top of the cupcake. (not a knife, which looks stingy!)
Smile

ButterCream Cheese Icing

1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

Combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Refrigerate frosted cake.
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Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
¼ cup milk or less, depends upon thickness desired
2 teaspoons vanilla extract

Place the butter in a large mixing bow and beat until fluffyl. Add 4 cups of the sugar and then half the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2½ cups.
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Chocolate Buttercream Frosting

1/2 cup butter, softened
2/3 cup cocoa powder
½ tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.

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The Repressed Pastry Chef · Guest

Here is where I've posted my method... both for the cake and the icing and pics are included.
http://therepressedpastrychef.blogspot.com/2008/05/totally-o-chocolate-cupcakes.html

hope that helps!

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mebepat · Guest

BAKERY FROSTING

2 tbsp. all purpose flour
1/2 cup non-dairy powdered coffee creamer
1/2 cup water
2 cups sifted confectioners' sugar, (icing sugar/powdered sugar)
1/2 cup butter or hard margarine (room temperature)
2 tsp. vanilla

Directions:
1. Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.

2. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.

Shaving cream icing

2 1/2 tablespoons flour
1/2 cup milk
1/2 cup granulated sugar
1/2 cup shortening
1/2 teaspoon salt
1 tablespoon butter
2 cups confectioners sugar
1/2 teaspoon vanilla extract

Mix first two ingredients well. Bring to a boil. Cool.
Beat next four ingredients well. Add to flour and milk mixture.
Beat last two ingredients well. Add rest of ingredients.
The longer you beat the better it is.
Can be refrigerated for 2 months.

These 2 are my favorites I use often.

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sassy · Guest

Its butter cream.
You mix icing sugar with butter then add colour or flavouring to suit, put in a piping bag and pipe!

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pattsywattsy · Guest

You might be able to use these:

Whipped Cream Frosting
(Was my mother's recipe....now it's mine...yum)

COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool

BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)

ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla

ADD :
Gradually add flour & milk mixture

BEAT:
Until the consistency of
Whipped Cream

STRAWBERRY FROSTING

1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.

MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.

(I've not made this....yet)
Mocha Frosting

1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners (powdered) sugar
6 tbs butter
1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)

Blend everything until smooth. Makes enough for one 13x9 cake.

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Gemma F · Guest

Even though you specifically mentioned that you're in the UK you STILL got measurements in "sticks" and "cups"....
Actually, I made some cup cakes using a recipe from that "Village" site only a couple of days ago and used "Fondant" icing as directed on the packet - simply mix with a little cold water, and you can pour, spread or pipe it according to how thick you make it - then top with other small cake decorations - I used halved glace cherries, silver balls (watch your teeth!) and sugar flowers

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