How Do you??
How do you get frosting that looks like this? I want frosting that is fluffy and holds it shape when you decorate cupcakes. Every time I make frosting it goes on the cupcake and just goes flat with no shape. Anyone have the secret behind fluffy, but stiff frosting?
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3 comments:
Amy made some cupcakes this past weekend... her frosting was everything you are looking for - you should give her a call. :)
I wish I knew - let me know how to do it if and when you figure it out!
I'm just visiting for the first time, and love your blog! I do cakes, and thought I'd try to help:
1 C shortening
2 tsp. flavoring (butter, vanilla, raspberry, orange - no matter)
-cream all ingredients together, slowly-
add 4 C powdered sugar, alternating with
3 Tbs. water
keep mixing, slowly (keeps air bubbles out of your frosting)
then mix in meringue powder (found at Micheal's, or other craft/wedding supply stores)- about 2 tsp.
let your frosting refrigerate for about a half hour, (the colder, the stiffer it gets - and this is quite stiff) You can thin it down, and can do so by adding 1 tsp. water at a time to your recipe.
Now pile a cup or so into a piping bag fitted with a huge round tip, I can't remember the number off hand, but this set looks good: http://www.bakeitpretty.com/item_304/Best-Ever-Cupcake-Icing-Kit.htm
The trick is to hold your piping bag at a 90 degree angle to the cupcake and let the frosting pile out and around the tip until it gets huge enough to your liking. Don't be tempted to swirl it around, or move it up and down, just let it build up, and then pull up very slowly as you go.
I hope this makes sense! Feel free to visit my blog: www.cocoabeancake.com and post with questions. Good luck!
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