How To Make Cupcake Frosting Food

CUPCAKE FROSTING RECIPE

Steps:

• In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
• In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
• Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

CUPCAKE FROSTING

Steps:

• In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

FLUFFY BUTTERCREAM FROSTING

Steps:

• Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

HOW TO MAKE CUPCAKE FROSTING

Steps:

• Cream the butter and sugar. Place them in a medium bowl and use a mixer to cream the butter and sugar until the mixture becomes light and fluffy, about two minutes. Scrape down the sides of the bowl every once in a while to make sure all the butter and sugar get mixed in. If you want to make chocolate buttercream, add the cocoa powder to the bowl and cream it with the butter and sugar. Make sure the cocoa gets completely mixed in, and beat until the mixture is light brown and fluffy.
• Mix in the vanilla and cream. Add the vanilla and cream to the bowl and mix them in thoroughly with your electric mixer.
• Beat the mixture for three minutes. This will help you achieve the right light, fluffy, spreadable texture you want for your cupcake frosting. Keep beating until the frosting is slightly stiff. Add the food coloring if you're making colored frosting. If the frosting seems too thick, add another tablespoon of cream and keep beating. If it seems too runny, add another 1/4 cup of powdered sugar and keep beating.
• Frost your cupcakes. Buttercream frosting pairs wonderfully with any type of cake flavor. You can spread it on with a knife or pipe it on in swirls, and it will hold its shape until you're ready to eat the cupcakes. Make sure you wait until the cupcakes are completely cool before you frost them; otherwise, the frosting will melt and slide off. Store extra frosting in the refrigerator for up to three days.

VANILLA FROSTING

Steps:

• Beat the icing sugar and butter together in free standing electric mixer with a paddle attachment (or use a hand held electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
• Turn the mixer down to speed.Combine the milk egg and vanilla bean paste/vanilla extract in a seperate bowl ,then add a couple of teaspoons at a time .
• Once all the milk has been incorperated, turn the mixer up to high speed.Continue beating until the frosting is light and fluffy , at least 5 minutes .The longer the frosting is beaten , the fluffier and lighter it becomes.