The Swiss Meringue Buttercream or the Cupcake Frosting? Keep on stirring. While you might have heard about shortcuts to making caramel icing, there is a reason that it’s been made for generations using two spoons (one for the saucepan and one for the cast iron skillet): this icing may be the best you’ve ever tried. Heat and stir until sugar dissolves. If you experiment please let me know how it goes! I have both liquid coloring and paste…. vanilla – real vanilla extract; Close up of Cream Cheese Icing swirled on a cupcake Commonly Asked Cream Cheese Icing Q & A Stir in the eggs, one at a time, blending well after each one. I tried to refrigerate add sugar/cream cheese but made no difference :'( Hi, It’s the first time I tried making cupcakes and they look great but I could taste the baking soda. THANK YOU! You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. , So glad to hear Alena! Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top) and bake for about 25 minutes or until a toothpick inserted into a cupcake comes out clean. I think this pipes the prettiest when you pipe it after it is made. I would like to use this cupcake frosting to frost your 9″ Chocolate Cake. This will be my first time trying your cupcakes and icing as we are mainly a no sugar family but I still make cakes for birthdays can I make this recipe with 1/2 the amount of powdered sugar or would that mess up the consistency? I’m glad you loved it! Hi Kiran, I haven’t tried that but I think it would work to pipe the cream on and freeze them. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. It sure does! Hi Carolina, I haven’t tried freezing this frosting so I’m not 100% sure. 2. We re-photographed and added new photos. Thanks! I think this should work for one case granted it isn’t too tall. I haven’t tried the recipe yet to rate it. It’s very hot here. I’m so glad you enjoyed this recipe! I haven’t experimented with different add-ins with this one. Keep this up and you will have a TV show. If you are making it ahead of time, you can leave it at room temperature until ready to use (I would leave it out for several days, but I’m not a food safety specialist). Layer Cake Tips: I’ve got lots of them, over here. Hi Christina, if it’s just a few days, you can cover and refrigerate the cupcakes. Prob will keep them in the fridge! If I wanted to change the flavor to strawberry could I add a couple tablespoons of strawberry syrup or jam? I’m thinking that maybe you were able to frost 12 because you put a lot a frosting on each of them. The instructions didn’t say beat til fluffy or that it should be fluffy. Hi Hadicha, powdered sugar is a mixture of sugar and cornstarch. Pipe onto cooled cupcakes or cover and refrigerate until ready to use. If you’re generously frosting your cupcakes (as seen in my cupcake photo below), then this frosting will handily cover 12-15 cupcakes. . I am not sure how to thaw them on the day of the event. Hi Tabitha, I have used this to pipe roses and it does work well. Hey! . Will let you know how it goes. I have a party at 5 pm and want to make these cupcakes with the icing but want to try to time it so I don’t have to keep it in the fridge and be able to make them to stay out for a few hours. Don’t cut the sugar too much. Hi Kassandra, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting. Use a standing mixer or hand-mixer to cream the butter. They were gone in mins. Mug Cakes – Easy Microwave Molten Chocolate Cake, Strawberry Cupcakes With Strawberry Frosting, Raspberry Cupcakes with Chocolate Whipped Cream, Condensed Milk Buttercream (Russian Buttercream). And he is very picky. When you half the recipe you would need at least 3/4 cup of sugar to help with the consistency. Thank you for sharing it with us. The sun will make them get melty much quicker. In the refrigerator, they can last for days. I reduced sugar to 1 cup only. Thank you for all your recipe.. They will hold up really well. Hi Katya, I haven’t tried that in this particular recipe. I wanted to ask if this frosting will hold inbeetween the layers of a birthday cake. This recipe is also quite different from caramel frosting. but people at my son’s party LOVED It! Put half of the icing into another bowl and colour it pale pink with the edible colouring. Yay!!! Use the regular and thinned icing recipes together to create perfect dots with no peaks, floods of color, stripes and more! Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Hey! Thank you for the wonderful review! Be sure if you are using this frosting that the ingredients aren’t overly softened. This looks amazing . Hi Gina, I think this one has a more balanced flavor and lighter feel. I am not a big fan of buttercream frosting and your recipe is just soooo good, I want to use it everywhere , Hi Sophie, absolute! Icing sugar absorbs the “smells” in your pantry just like baking soda, which means it tastes gross! That’s so great Nerissa! I’m glad you love the recipe Natalya! Hi PC, powdered sugar is the same as confectioners sugar or icing sugar. Hi Sherry, that is correct, I just fold them together. It is a tough one to reduce, I agree. Any help is appreciated. I swapped the vanilla for lemon .. they were a great hit … thanks Natasha … love you recipes. I hope you love the recipe! The only thing I don’t do is put the mixing bowl in the freezer for a few minutes. We have everything from rich chocolate frostings to marshmallow-soft creams. Is that 1 and1/2 cups? Whole milk? Thank you Natasha, Natalia, you are very welcome and thank you for sharing such a great review , Awesome! I wonder what I am doing wrong. If you don’t have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball (hence the name). Lighter and fluffier than most cream cheese frostings and so good on cupcakes! This is meant for frosting cakes and cupcakes and. I think it would work the way you’re describing , I cannot stress enough how important it is to chill the bowl and mixers prior to use. Turns out amazing!! While the lines are somewhat blurred between frosting and icing (sometimes the terms are used interchangeably), typically an icing is considered a topping that is hard and flat while a frosting has height and is light and fluffy. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and … You’re welcome Delene! What temperature did you have the cupcakes sitting in and for how long? I’m interested in trying your recipe and was wondering if adding freeze dried fruit would work for flavoring the frosting. Hi Natasha I love this frosting! When it comes to cream cheese frosting, I choose yours! I will try it again!! Ginni, I also wanted to add, after reading other reviews, I used heavy whipping cream, froze my bowl, and made the cream cheese mixture in a separate bowl then folded the whipping cream in, I absolutely love the taste!! Sign up and receive the latest recipes, tips, and tricks by email! Dulce de leche is a magical caramel-like spread that can be made simply by putting a can of sweetened condensed milk in a slow cooker! The cupcake frosting and the cupcakes keep really well refrigerated. I would suggest keeping them chilled as long as possible and keeping them out of direct sunlight. Expert Tips and FAQs Hi, most likely it is due to using a frosting that is too thin. Once the icing has hardened you can stack them to take to parties or store them in cookie tins. Stir and stir and stir until the mixture reaches 235 F (the soft ball stage) on your candy thermometer. They taste like oatmeal cream pies but soo much better. Party is at 11am the next morning. Hi, Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. I’ve made this recipe with the perfect vanilla cupcakes many times and every one that tries it, adults or children, say it’s the best vanilla cupcakes they had!!! I wanted to make cupcakes for Easter but didn’t want to make the frosting too much like traditional buttercream as my family doesn’t like it. Thank you. Hi Julia, that’s correct! You might consider keeping some in a cooler and adding them to the bake sale table as they sell. Thank you for that awesome review! Hi Kristina, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. I haven’t tested the crushed oreo’s but I bet that could work! So did I! I only have space in my freezer, would it be ok to frost the cupckes and freeze them ? 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