icing/ cupcakes

redrose, Apr 25, 4:50am
whats a icing to put on cupcakes and then sugar flower on top.

chicco2, Apr 25, 4:55am
There are several choices, ordinary water, butter icing sugar. Choclate gnache. royal. . icing sugar and egg white. Butter cream smetimes called Vienna cream. . whipped butter with icing sugar added. . this 1 will pipe nicely. Even rolled out fondant, then use cookie cutters to cut stars or scallop edges.

redrose, Apr 25, 5:17am
That vienna sounds nice.

cookessentials, Apr 25, 7:49pm
Vienna would probably be the better one as a royal icing will be hard and crunchy. You can also use a soft fondant.

redrose, Apr 25, 8:05pm
is there a receipe for say about 12 cupcakes, the vienna, I did google it but was for a large quality. Thank you.

elliehen, Apr 26, 12:16am
Try this, a recipe from pam. delilah, a very reliable TM cook. If you make half quantity of this recipe, that should be just right for your dozen cupcakes.

Buttercream Icing
• 1cup butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted icing sugar
• 2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rebeating before using.
The beating is the secret, to make sure it is light and fluffy.

redrose, Mar 4, 4:56pm
Thank you elliehen.

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