Frosting Recipe

Re: Frosting Recipe

• ramstein1027 member

  

  January 2015

  Make sure all your baked goods are completely cooled before frosting, that will help

  
  

  What I do is buy a bag of confectioner's sugar and either half and half or heavy cream.  Put equal parts in your stand mixer and add to create the consistency you like: more cream for a wetter frosting, more sugar for a thicker one.  You can also add any food coloring you like.  It's the easiest thing ever.

  
  

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• minionlover mod

  

  January 2015

  I am definitely impatient when it comes to cooling before decorating but the last time the frosting was melting in the decorator bag from the warmth of my hand.  It was so annoying.

  I think that I might try that.  It sounds yummy.

  
  

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• ramstein1027 member

  

  January 2015

  I've done that before too, then I end up eating all the melty ones  A delicious mistake!

  
  

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• minionlover mod

  

  January 2015

  I ended up just eating all the frosting off of them and tossing the cake part.  Blasphemy I know.

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• brainybrunette member

  

  January 2015

  This is my go to frosting recipe. I hate canned frosting!
  
  I mix butter (2 sticks I think), cream cheese or mascarpone cheese (1 container), and about 5 cups of confectioner's sugar (to taste, less if I want it less sweet).
  
  Cream the butter and cheese in the stand mixer and then slowly add the sugar. Sometimes I add a drop of vanilla extract (I've also used raspberry extract).

  
  
  
  

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• ramstein1027 member

  

  January 2015

  ^^ Oh yeah, definitely add a little vanilla extract!!

  
  

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• mana8503 member

  

  January 2015

  I want to make frosting now, and eat it by itself #fatkid

  Eliza Mae - September 16th, 2014

  
  

  

   

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• minionlover mod

  

  January 2015

  Both recipes sound so yummy!!  It's a good thing I am making cupcakes for our work party and them for the actual Super Bowl.

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• mrshall1027 member

  

  January 2015

  You're always going to run the risk of the frosting melting if you use butter.  If it's super warm, which this year shouldn't be a problem, you can use shortening (which everyone isn't a fan of) and/or add some meringue powder.  The meringue powder will help everything "stick" together.  You can get meringue powder at Hobby Lobby/Michaels/JoAnns or a baking supply store.  You could also use half shortening, half butter to get a better flavor.  When I use shortening, I use high ratio shortening, not Crisco or the like.

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