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Cupcake Frosting that won't melt!
7 replies to this topic
Posted 28 November 2008 - 03:30 PM
I am desperate for some help! I have been asked to make 60 fancy cupcakes for work and I want to do those ones that have the piped on icing that looks like soft serve on top.
Anyway the usual recipe seems to be buttercream icing. The only problem is that they will be out of the fridge from about 8pm till about 11am the next day. I don't want them to go all yukky!!!
Does you know if buttercream would hold that long in Queensland weather? If not does anyone have another recipe that would be appropriate for the weather.
Thank you so much in advance!
Posted 28 November 2008 - 04:05 PM
It won't last that long in Queensland unless in a fridge... well it won't look very good, could start to look mottled and oily.
I am not a fan of buttercream, but it is good for doing all the swirly stuff with
I haven't tried this one, so maybe try something over the weekend?
1 1/2 cups sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
1.Put sugar, water, and unbeaten egg whites in double boiler over hot water.
2.Beat constantly for 4 minutes.
3.Add flavoring and continue cooking until frosting is of consistency to spread.
4. Remove from hot water and continue beating until cool.
Hard work, but hopefully what you need?!
Posted 28 November 2008 - 04:10 PM
I know you want the cupcakes to look a certain way, but could you envisage using fondant?
Posted 28 November 2008 - 04:10 PM
Makes enough frosting for 24 cupcakes - It will lose it's gloss a little... but should hold out.
3 egg whites
480g white sugar
3 teaspoons light corn syrup (Glucose syrup)
1/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
In a metal bowl combine the egg whites, sugar, corn syrup, cream of tartar and water. Place bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand-held electric mixer until the mixture is light and fluffy and forms soft peaks. Take the bowl off the heat and add the vanilla and a few drops of desired food colouring. Whisk the mixture until it forms stiff peaks.
Posted 28 November 2008 - 04:17 PM
White chocolate ganache should do the job. Can be tinted any colour too.
Plus tastes GREAT
Posted 28 November 2008 - 07:59 PM
Wow. thanks for all the replies so fast. I will try all of your ideas this weekend and see which one suits the best.
Entourage I was thinking that perhaps a white chocolate ganache would do the job but I was wondering about leaving it out of the fridge so long because it has cream in it. I know the sugar content should help preserve it but do ou think it would still be okay?
The egg white recipes look interesting too they would probably hold quite well.
Candida I have seen recipes that use half fondant and half butter for a more stable icing and it should do what I want.
I will have to get cooking this weekend!!!
Thanks again for all the ideas. You have given me a great start.
Posted 29 November 2008 - 10:22 AM
You want a butter cream that is stiff, the most hardy and weather resistant butter cream is mousseline buttercream which is especially designed to handle humid/hot weather conditions, it holds up very very well and for quite a few hours (some have left it out for 2 days and it still held up well!). It's perfect for weddings etc.
Chocolate ganache would melt if not refrigerated .
Edited by ~SnowGlobe~, 29 November 2008 - 10:25 AM.
Posted 29 November 2008 - 11:03 AM
Making the butterecream with copha instead of butter makes it a lot firmer and resistant to melting. It has a brilliant white coloour and tastes amazing. You literally replace the amount of butter with the same amount of copha.
Also will need to add extra drops of water as you mix it amd make sure the copha is very soft.
People always comment on the icing when I make that.
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