Bakery cupcake frosting recipe

cookier

Fri, May 12 2023, 12:17 am

You’re talking about buttercream? The cake/cupcake frosting that gets a little crispy on the outside?

Most bakeries/professional decorators use what’s called Hi-ratio shortening. It holds sugar better and is firmer, so you can get a nice firm, smooth buttercream without it being sickly sweet, separating, or cracking. It’s not packaged for home bakers, so you can only find it in larger quantities, but if you bake a lot and want that professional quality and flavor, it’s the secret ingredient. https://www.countrykitchensa.c.....w_wcB

And a recipe: https://www.mycakeschool.com/f.....0-jtr you can replace the milk/cream with rich’s whip. If doing that, add 1/2-2/3 of your sugar, then the Rich’s whip, mix a bit, and add more sugar if needed.

If you’re not going to get through 3lbs of shortening in a year or so, I recommend just buying ready to use icing.
Celebakes White Buttercream Icing, 3.5 Lbs https://a.co/d/4WhhkEW

amother

Fri, May 12 2023, 11:45 am

cookier wrote:

Tha k you so much!
Was hoping to make it this shabbos but don't think it's going to work. Really appreciate your thorough response l!

cookier

Fri, May 12 2023, 12:43 pm

amother OP wrote:

Tha k you so much!
Was hoping to make it this shabbos but don't think it's going to work. Really appreciate your thorough response l!

Happy to help! It took me a long time to figure out why I couldn’t get my icing right.

If you want to try a good icing with easy ingredients before Shabbos, I use the first one on this page as a basis for a nice whipped frosting: https://everydaydishes.com/sim.....cing/

It’s not buttercream so it doesn’t work quite the same as far as decorating, but it’s yummy. Here’s how I’ve doctored it to get the best pareve results:
-8oz Rich’s whip

-2+ Tablespoons vanilla instant pudding mix. 2T is the bare minimum I’ve found to keep Rich’s whip from separating, but you can add more if you’d like to cover up the artificial flavor of the whip, or if you want a stiffer frosting. I find 4tablespoons gives a very firm consistency that you can pipe with and will hold its shape. The more you add, the closer it becomes to like a pastry cream.

1/2-1c confectioner’s sugar. Like with the buttercream, because RW is sweetened you don’t need as much as when using heavy cream. Taste as you go.

-1-2 tsp vanilla extract depending on how strong you want the flavor. I usually do 1.

Method:
-chill your bowl as directed, or if you’re like me and remember your Rich’s whip is always still frozen when you need it, let it partially thaw to slush and then put it in the bowl.

-combine the Rich’s whip and pudding mix, then whip on medium-high till frothy. Taste for sweetness and ballpark how much sugar you’d like to add.

-add your sugar and whip again until soft peaks form. Taste and add vanilla and any additional sugar.

-Whip again until stiff peaks, or the consistency you want. I’ve never seen RW curdle the way heavy cream will, so don’t worry about overwhipping.

-chill until ready to use. It can withstand some heat, but not as much as a good buttercream, so be aware of that if you’ll need to walk it somewhere on a warm Shabbos.