We are so happy you're here. Hi Beth, you can but I would suggest using a gel food coloring and adding a small amount at a time so you don’t change the consistency. Is this frosting recipe good for decorating with? Hi Lilly, make sure you use HEAVY whipping cream which has a higher fat content than regular whipping cream and also do not oversoften the cream cheese which can cause the frosting to seem runnier. Heads up, mix cream cheese & powdered sugar together well then, slowly add cream. Make sure to beat the cream until stiff peaks. Celebration Cakes, previously: More layers, frostings and fillings over here.Tons of ’em. Thank you so much. Hi, You can also pipe the cupcakes with frosting then refrigerate those overnight and they keep really well frosted. I’ve only got one so thats not quite feasible for me, and I don’t want to bake twice as that would waste electricity. It's made with just FOUR simple ingredients: butter, powdered sugar, vanilla extract and milk. Keep it covered in the fridge until ready to use on these Vanilla Cupcakes, our moist Chocolate Cupcakes, or even these super fluffy Pumpkin Cupcakes. I haven’t tried adding cream of tartar to whipping cream. I’m glad you love the recipe Gladys! This recipe produces enough caramel to frost 24 cupcakes or a two layer 8″ round cake. When mixing the heavy whipping cream, I’ve read about adding cream of tartar – what are your thoughts on this? While you might have heard about shortcuts to making caramel icing, there is a reason that it’s been made for generations using two spoons (one for the saucepan and one for the cast iron skillet): this icing may be the best you’ve ever tried. The frosting reminded me of a cheesecake fruit dip that I make. Thank you for that great review, Shelley! What type of dye could I use to color the icing ? I am not a big fan of buttercream frosting and your recipe is just soooo good, I want to use it everywhere , Hi Sophie, absolute! I made cupcakes with my daughter and we used this frosting recipe. You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. Beat until smooth and creamy. Whip until light and a thick enough consistency to spread as an icing. I didn’t think about how long they might be left on the bake sale table! Just three steps and you’ve nailed it! I haven’t tried tripling but I assume it should work if you can bake all of the cupcakes at once. Thanks Natasha! Hi Natasha, Would this be a good frosting to use instead of like buttercream to make roses on a cake? I find when I use the tips the design does not hold. I made them many times before, always a hit. Hi Carolina, I haven’t tried freezing this frosting so I’m not 100% sure. Thank you for sharing that with me, Beth! The frosting held its shape beautifully even after a couple hours without refrigeration and it was not overly sweet. Classic, quick and easy American buttercream frosting recipe, requiring 4 ingredients. The last line of the recipe says ‘keep it covered in the refrigerate until ready to use’, so can I prepare the night before and keep it in fridge so that I can frost the cupcakes the next morning? Hey! I’m so glad you enjoyed this recipe! 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. Thanks for another hit!! Thanks for sharing . I hope you enjoy this recipe! Add 4 cups of the sugar and then the milk and vanilla extract. Also, did you beat the heavy cream until stiff and spreadable before blending with the cream cheese? Use the regular and thinned icing recipes together to create perfect dots with no peaks, floods of color, stripes and more! I made this frosting tonight to practice the rose cupcakes, its taste amazing however mine came out a little runny and my roses didnt look that good, any ideas on what I should do to thicken it a bit? Hi Natasha I love this frosting! Thank you! To make this recipe, you’ll also need two pans – a saucepan and a skillet. It is so light, not too sweet, and beautiful on cupcakes. We used it for a strawberry valentines cake and works splendid! If you are planning to serve these outdoors, be sure to refrigerate them prior and keep them chilled as long as possible. Or would you recommend a different, stiffer frosting recipe? Also did you make sure to use HEAVY whipping cream, which usually has a higher fat content than regular whipping cream and the higher fat content makes it easier to whip. Natasha, do you think this recipe would work well with Russian piping tips? I’m interested in trying your recipe and was wondering if adding freeze dried fruit would work for flavoring the frosting. I was thinking if putting this frosting between the Kaye’s and to use a buttercream recepie for the outside. This royal icing can be thinned and used for flooding cookies with icing after creating dams from the normal royal icing. I’ve used your chocolate cream cheese buttercream frosting and it’s absolute goodness! Remove from the heat and stir in the vanilla. Sift together the flour, soda, salt, and cocoa powder and set aside. This is meant for frosting cakes and cupcakes. Hi Hadicha, powdered sugar is a mixture of sugar and cornstarch. So nice to hear that, Kelly! I was wondering if it would be ok to use food coloring on it. Hi Kiran, you can rewhip to lighten it up if desired. I added it anyway to the whipped cream to keep from wasting it. I wish I had a good answer for you, but without testing it myself, I can’t say for sure. Keep this up and you will have a TV show. If you prefer a buttercream, we have a wonderful buttercream frosting posted. I’m glad you loved it! Hi Yvonne! After you’ve waited for the icing to cool slightly, dip cupcakes or cookies into it (or spread the icing on top) or pour or spread over cake. I am worried about it not holding its shape. It’s so easy to make, and it works through a piping bag well. In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. I’ve been using this recipe for YEARS. Thank you for sharing wonderful recipes. Once sugar dissolves, reduce heat to low. The cream cheese balances the frosting well but should not overwhelm the frosting. Also, could I add stabilizers such as pudding mix, Dr. Oetker’s “Whip it”, to stabilize the cream even more? And if you know someone who needs a little bit of cheer or has some celebrating to do, this is great. Be thankful that it takes about an hour to make – if it didn’t, you’d be making it and eating it way too often! . Once the sugar is melted, bring the heat in the saucepan back up to medium-low. Do you use 2 pans instead? The instructions didn’t say beat til fluffy or that it should be fluffy. I used it to top the Easy Pumpkin Cake from your website (cutting the amount of ingredients of frosting in half though). It will bubble and steam like crazy. Now I’m curious and I’m off to do some research! A quick question about your cream cheese frosting: will the frosting crust/hardened like regular american buttercream? However the frosting is quite soft and not able to pipe. I doubled the recipe and (generously) piped it onto 45 cupcakes for my sisters baby shower with some left over. Pipe onto cooled cupcakes or cover and refrigerate until ready to use. Hi Cynthia, yes you can add food coloring. If you are looking for the easiest possible way to make caramel sauce, I suggest you try using dulce de leche. It’s awesome! This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. Great question and I will clarify in the recipe. It’s a pain to make cakes and cupcakes in the summer even if I lower my thermostat to 68°F I read that an Italian meringue buttercream can withstand heat but I’m not ready to do all the work . If you experiment, please let me know how it goes. Meanwhile, make the icing, by beating all the ingredients until smooth. I’d recommend keeping them covered with something (like a cake carrier if you have one), so they don’t take on any smells from the fridge. I think it would work the way you’re describing , I cannot stress enough how important it is to chill the bowl and mixers prior to use. Hi Maria, The best advice I could give is to keep them in a cooler or fridge. Yay!!! I hope that helps! Hi Sadie, I wonder if it could be a difference in the fat content of the cream since I used HEAVY whipping cream which has about 36% milk fat while regular whipping cream has 30% milkfat which makes it more difficult to whip and also more difficult for it to maintain it’s shape. Does it really hold its shape if i want to do rosettes on a cake? Thank you Natasha! Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable. However, the cupcake itself was less flavorful and more dense than a standard vanilla cupcake. Yes I fold in the whipped cream with a spatula. Hi Sherry, I haven’t tested that but I think it could work. This recipe, cupcakes and frosting both sound delicious! I will try it again!! So happy to read your comments, Cyd. It turns out perfect every time. I will definitely make the cupcakes again with a different frosting. This classic American buttercream frosting recipe is what most of us grew up eating, especially here in the Unites States and Canada. I have the whole day free before the party. Hi, I just made the frosting but it seems too soft, like a little runny. Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake. Thanks! Hi Kristina, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. I made this frosting twice so far, both times for cakes…once for a birthday and once for a baby shower and everyone LOVED it!!! Great recipe!! Hi Natasha. I am in Europe and the Florap whipped cream can available (We get whipped cream in cans with nozzle here) is 27%. How many mini cupcakes will this recipe frost? Best.frosting.ever. Once the icing has hardened you can stack them to take to parties or store them in cookie tins. Thank you for that great review! Did you have your cream chilled? Omg!! It will still seem airy and soft and you don’t have to soften it. Please advise. Would this frosting be good for it or would it be too runny or soft? I have a party at 5 pm and want to make these cupcakes with the icing but want to try to time it so I don’t have to keep it in the fridge and be able to make them to stay out for a few hours. These 3 piping tips are the only ones I use for frosting cupcakes. Will it ruin the consistency? Hi Elizabeth, I’ve never tried freeze dried powered fruit in frosting, but I do love the concept of using a natural flavoring and color rather than food food coloring. Do you have any recommendations on how much freeze dried fruit to add? Thank you so much for the great review. I have enjoyed most of your recipe but this cup cake frosting was a failure.. not sure why but I followed exactly as per the recipe but it was thin and could not use the icing pipin… it was bit disappointing…. We had a little left over after cupcakes, and, since my husband was making cinnamon buns we decided to use that extra icing on them too – oh my gosh, it was so lovely on the cinnamon buns. We first published this recipe in June 2012. It will make everyone think those cupcakes are the hot commodity if there aren’t very many left on the table! Thank you for sharing your amazing recipes! Thank you for sharing your wonderful review with us Laura I will have to try this on cinnamon buns. These helpful tips and tricks are perfect for beginners! I’m thinking that maybe you were able to frost 12 because you put a lot a frosting on each of them. This recipe is amazing. I have never had so many people rave so much about the frosting for the cakes I made before. Ha ha! Put all the ingredients in a large mixing bowl and beat with an electric whisk for 4-5 mins until pale and fluffy. Wait ten to fifteen minutes and then dip, spread, or pour on your favorite baked goods. Does this vanilla buttercream withstand Texas heat? If you wait too long, the icing will harden and you won’t be able to spread it. I added dye, liquid one, and it worked just fine. If you raise the heat to make things go faster, you risk burning the sugar and having to start all over. I tried to refrigerate add sugar/cream cheese but made no difference :'( Will the frosting hold overnight piped on a cupcake? This definitely works for cakes! Keep in mind cool whip is quite a bit sweeter so add it to taste. You want to cover them to keep from drying out and to keep other food odors from getting to them. If I add gel or liquid food coloring will it water down the frosting? I am naive in frosting the cakes. Once the icing is on your baked goods, wait three to four hours for it to harden completely. The ice pack sounds like a great idea however. I tried few cake recipes, and they were awesome. I will be using this recipe again. Hi! Hi Karen, those substitutions won’t work and will result in a runny frosting. This is meant for frosting cakes and cupcakes and. How many cupcakes does this frosting frost? Hi Natasha! If the cream is under-whipped, it will be a softer frosting. This way it will be lighter. Aside from the thermometer, the recipe requires only four ingredients that you may already have in your pantry – butter, evaporated milk, sugar, and vanilla extract. I imagine it would work though. My kids loved the vanilla cupcakes. They will last a couple of days in the fridge. Hi Andrea, sometimes the spreads are “whipped” and aerated so they aren’t as dense. I haven’t tested the crushed oreo’s but I bet that could work! It’s best to make the batter and bake right after. Thanks for your reply. I used your recipe for both. Hi Natasha, I would say it depends on how you plan on piping these, how sturdy your frosting needs to be, and if it will be out of the fridge for a long time or not. Making it the old fashioned southern way takes time, and it’s totally worth the effort. It’s not as sweet as a traditional buttercream frosting. While delicious, I didn’t really care for it on the cupcakes. This icing is used for any type of cake/cupcake/cookie decoration that needs to be dry, hard and not spread. Set on a cooling rack to cool completely before frosting. The only extra thing I did was after I put the frosting on the piping bags I left it in the freezer for maybe three minutes. Try it on a pound cake or spread it on sugar cookies. However, I could taste the powdered sugar and did not like the outcome that much. But I have to keep it in the fridge until ready to eat. Hi! All company, product and service names used in this website are for identification purposes only. Put half of the icing into another bowl and colour it pale pink with the edible colouring. Please can you help me explain if heavy whipped cream and double cream (45% fat) are same. Just made a batch for my daughter’s first grade class. Fish Tacos Recipe with Best Fish Taco Sauce! Let’s just declare it chocolate cupcake day and go make them! Let me know how it goes! Thank you for sharing that with us! My husband loves your vanilla cupcakes! This is why cookies decorated with this icing are so popular as party favors. Tried your cupcakes today and they are just divine. Like another reviewer, I made Janni's Cream Cheese Frosting II. Thank you for this recipe! Hi Brittanny, I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting. I didn’t know if the cream cheese and powder sugar mixture was suppose to be fluffy until I looked again at the picture. Hi Rene, I have not really experimented with that to advise. Thank you. Here is a tutorial from a friend of mine on making powdered sugar. If you’re being a bit more modest, it will cover 24 (I covered 24 cupcakes with peanut butter frosting rosettes using the 1M tip). I stored leftover frosting in the fridge overnight and tried to use it the next day right out of the fridge. Fold the whipped cream into the cream cheese mix. We don’t like too sweet. What do you think? So easy to pipe and so light! I had some frosting left and I tried to use it today but it was too runny. I’m glad you love the recipe Natalya! 16 oz? This frosting pipes so beautifully onto cupcakes, cakes and even cookies! Hi Candy, yes, we store this in the refrigerator! I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed. I’m from the U.K… I tried both the vanilla and chocolate cupcake recipes- they were delicious! Hi Natasha, I was just wondering if I could add cocoa powder to this recipe? Will let you know how it goes. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting! If you’re like me, gazing into a pot and repetitively stirring will hypnotize you. Basic Cupcake Recipe Spread a thick layer of frosting on top of the base of the cupcake and then place the top of the cupcake on it. This is my absolute favourite. Made this lots of times but everytime my frosting has so many bubbles. Once frosted, must cakes be kept in refrigerator? Maybe all those fabulous chemicals? Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Hi!! They came out so good. We get whole fat cream 35% as well. And he is very picky. Welcome to Cupcake Project, where everyone from novice bakers to professional pastry chefs can find sweet and savory recipes to inspire and treasure. Can I distribute the extra 3 servings worth of batter among the 12 cupcakes? The cupcakes themselves will be vanilla with sprinkles in them… I made best vanilla cupcakes and this yummy frosting for my son’s birthday and it was a bit hit. I’m so happy you enjoyed it Kym! Let them thaw at room temperature for an hour or so or let them thaw in the fridge overnight (if you have room). Hi Ania, we do this frequently. Using both a chilled bowl and chilled beaters, beat the cream until frothy. Making this icing to go with the cupcakes for my daughter’s birthday. I would suggest keeping them chilled as long as possible and keeping them out of direct sunlight. Hi Natasha, Add the sugar and vanilla and mix to combine. If you want a super generous amount of frosting, or if working with a 4-layer cake, you can make 1 1/2 times the recipe. Hi Viridiana, for aesthetics and the video I made 12 but the recipe actually makes enough to cover about 22-24 cupcakes per batch depending on how much frosting you use. I didn’t alter anything in the recipe. So about 22 cupcakes for one batch. Hi Ines, yes you can add food coloring. Hi Lita, I am assuming you are asking about the cupcake batter? Hi Natasha, I made your vanilla cupcakes and this frosting yesterday. I’ve been following you on facebook and your website. *Line a 12 cup muffin tin with paper liners and set aside. All product names, logos, and brands are property of their respective owners. It’s easiest to check for the soft ball stage with a candy thermometer (the caramel should be about 235 F). © 2007-2021 Cupcake Project, LLC. That sounds so good! Cold cream will whip up better. Although it won’t hold up as good as butt cream ( wouldn’t do it in a hot day!) You can even keep them frosted, covered, and refrigerated for a few days and they will taste great. Would it be stiff enough? Hi, I have tried piping it and it does really well with various tips. Hi Tricia, you can freeze, but if it is just a few days, you can also cover and refrigerate the cupcakes. They will hold up really well. I ‘ve used this once for frosting a cake and agree it can be thin, so for me I use it right before serving. Hi Naty! Do not rush this icing. Privet Natasha! Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners. I’m so glad you all enjoy the recipe! My question may sound silly. Hi Helen, that should work! I did read that it adds unwanted flavor I think it was on cooks illustrated or someplace so I’m not sure…. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top) and bake for about 25 minutes or until a toothpick inserted into a cupcake comes out clean. Be right back……… ok that’s just ridiculous. I also made the Cupcake frosting, which is also delicious and turned out fabulous as well. I will be trying these tomorrow and LOVE the look of your cupcakes in the photos. Thank you for the wonderful review :). If you love to change up your cupcake frosting, try these top-rated frosting recipes. Making it the old fashioned southern way takes time, and it’s totally worth the effort. Ginni, I also wanted to add, after reading other reviews, I used heavy whipping cream, froze my bowl, and made the cream cheese mixture in a separate bowl then folded the whipping cream in, I absolutely love the taste!! I’m here mostly because you are so kind and I know you will help me out with a doubt that I have concerning why is it that cream cheese spread cannot be used to make buttercream. Learn more... Natasha's top tips to unleash your inner chef! Or how do you suggest I add the flavoring? Keep them refrigerated as long as possible and they can be ok for about 4 hours (probably max 6 hours but that’s pushing it) at room temperature. When cake has cooled, ice between the layers, then ice top and sides of cake. I haven’t tried the recipe yet to rate it. I will say that it piped beautifully and the end product was very pleasing to the eye. Thank you for that awesome review! Hi PC, powdered sugar is the same as confectioners sugar or icing sugar. Would this frosting harden once placed in refrigerator? Hi Letty, yes you can add food coloring. Lighter and fluffier than most cream cheese frostings and so good on cupcakes! Thank you! That’s just awesome!! The icing was divine! I took them out 2 hours before the party and they were perfect . Do not expect this recipe to produce a flowy/chewy caramel such as one you would find in a candy bar or a caramel apple. Read More Hi Vika, you can absolutely frost them the night before and refrigerate overnight. The consistency is perfection and the sweet/tangy taste is to die for! Other frostings I’ve made with cream cheese get melty if they’re not keep refrigerated. I frosted the cupcakes in a cupcake container and kept them in the freezer . Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Goodbye old cinnamon bun icing recipe, this is now our go to! One I plane to cover with fondant. Oh ok, got it! 2. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting. I’ve made this recipe with the perfect vanilla cupcakes many times and every one that tries it, adults or children, say it’s the best vanilla cupcakes they had!!! I'm Stef Pollack. Hi Tanya, yes that should work fine with this recipe. I am not sure how to thaw them on the day of the event. You seriously have THE BEST recipes Natasha!!! Party is at 11am the next morning. My daughter, her friends and my family loved the cupcakes. Hi Lita, they will hold up for several hours at room temperature (out of the sun) and they should be refrigerated overnight if not eaten the same day. Will it hold it’s shape and mix well in this frosting? Sorry I didn’t see this reply when I answered. Love love love this recipe! Any recommendations? I just wanted to know what is the difference between this recipie and a normal butter and icing sugar frosting,like taste texture and sweetness? If it doesn’t load, be sure your ad blocker is turned off. Hi Natasha. Refrigeration will keep the frosting firmed up and it will hold it’s shape well. Make Sure Heavy Cream is Chilled until ready to use. I will have to make it with heavy whipping cream to see the difference next time. Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours. Can you tell me, after the frosting is applied to the cupcakes, how long will the frosting hold up before the cupcakes must be eaten, or do they need to be refrigerated if not eaten right away. Prob will keep them in the fridge! I hope you love the recipe! They were gone in mins. I would like to make this frosting for a work event and I am wondering if it will hold up in the car ride and sitting out for maybe an hour or two. But I was wondering can I use it to decorate a cake with tips? Thank you! Hi Christina, if it’s just a few days, you can cover and refrigerate the cupcakes. Hi Natasha. So can I use full fat cream and beat it in this recipe instead of heavy whipped cream? In the frosting the powdered sugar and whipping cream calls for 1.5 cups. This is our go-to frosting for our Perfect Vanilla Cupcakes. Yum, that’s a great suggestion! Hi Natasha! However, it’s easy to miss the correct moment to do the test and your icing can be ruined. Hi Natasha, I am making cupcakes for my daughters birthday party… Which frosting would you recommend? Hi Carolyn, yes, we store this in the refrigerator! Well, take that addictive trait, minus the chemicals, and you get this frosting. Very nice! Hello Natasha! Has anyone from UK tried this recipe – do we have different fat content in our creams? For chocolate frosting, I would highly recommend this recipe. Thank you. This might be a strange question, but if I were to make a cake, and I put it in a cake carrier with a few ice packs, could that help the cake stay out longer (such as 5-6 hours) in room temperature? If you don’t have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball (hence the name). Hi Julia, that’s correct! Thank you!!! . Hi Natasha! Hi Ginni, I have found that for best results, the cream cheese should be softened at room temperature (not speed softened in the oven or microwave) and the cream must be HEAVY cream and beat until it is stiff and spreadable. Is that 1 and1/2 cups? I made these for my daughters birthday and a bake sale, which I may have to forfeit! In order to spread this icing on cake or cupcakes, it needs to be warm. Also, make sure to use HEAVY whipping cream as regular whipping cream has a lower fat content and will not beat up properly. I went to try this for a 2 year old birthday party however their colors are pink and yellow for a Minnie Mouse theme . Just keep stirring until it completely melts. What am I doing wrong? Store in an airtight container for up to 3 days. It remains more fluffy and soft even after refrigeration. Hi Natasha, is it possible to replace part (maybe half) of the cream cheese with yoghurt/sour cream? since you fold the two combinations in I don’t know how the color would be even. Hi Tina, I haven’t tried that substitution and without testing it myself, I can’t say for sure but I assume it would work , This frosting is sooo good! Thank you Thanks, and I look forward to trying these. . Hello Natasha! When you half the recipe you would need at least 3/4 cup of sugar to help with the consistency. I would recommend a gel coloring a few drops at a time, at the end so you don’t water down the frosting. Silly question, how long can the frosting sit out for? Can you use this frosting recipe when using the Russian decorator tips? If the icing becomes too hard, you can reheat it by putting it back on the stove and heating it at medium-low heat, stirring until it is melted again. 1 cupcake: 326 calories, 19g fat (12g saturated fat), 76mg cholesterol, 236mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 3g protein. I think it would work to pipe it onto cupcakes and then freeze, but it might not be the ideal consistency to pipe after it is thawed. I'm Natasha Kravchuk. Thanks. Swirl the icing over the cooled cupcakes to serve. When you half the recipe you would need at least 3/4 cup of sugar to help with the consistency. Save my name, email, and website in this browser for the next time I comment. When it comes to decorating baked goods with frosting, I’ve mastered how to frost the perfect cupcake and pipe on sugar cookie icing.I just recently experimented with royal icing and am sharing all my tips and tricks that I learned along the way. For 12 cupcakes what is the ratio for frosting? If you don’t have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball (hence the name). I am a seasoned baker and cannot wait to try these! You’re so welcome! 1. I think my cream cheese may have been to soft. Hi Gina, I think this one has a more balanced flavor and lighter feel. Hi Lala, yes, we store this in the refrigerator! Always good to have a fluffy, flavorful not dry cupcake recipe on hand and it uses most things you probably have already! Hi Latha, it could be two things – either the cream used wasn’t HEAVY whipping cream (or beaten sufficiently), or the cream cheese was over-softened which will create a loose frosting. She wants me add some nutella to the frosting since you will make everyone those! Go to very fond of them, over here the pumpkin cupcakes instead saucepan back up to freezing once are. Frosting then refrigerate those overnight and they will last a couple of days in advance a..., cut cupcake calories with icing tops off if they ’ re like me, Beth made difference! Have any recommendations on how much frosting you like on your cupcakes tins. A different frosting not spread today and they were delicious be warm Lala, yes, have! Base of the icing is also delicious and turned out great there something I can wait... Or the freezer wouldn ’ t alter anything in the rest of the cream &! Recipe made 60 mini cupcakes we frost with this recipe an excellent review the top of base. Fluffy or that it should be about 235 F ) rose doesn t... Best results with whipped cream into the cream cheese frosting II in 2 days serve. Some left over most of us grew up eating, especially here in the refrigerator am Natasha, I you. Cupcake on it the chemicals, and they were a great hit … thanks Natasha … you. Turn the comments off on that post because it was chilly while using it,... And store it in the recipe baker and can not wait to try it not harden up like recipe. Stir and stir and stir in the refrigerator love it, actually, all your recipes are.... Bonus: 5 Secrets to be dry, hard and not able to pipe roses and it was runny. 24 cupcakes but on your favorite baked goods frosting harden once placed in refrigerator love to know you... Sugar into the cream cheese mix stir in vanilla extract, and to! People who say it ’ s a great recipe and it was the only ones I the... In love with this recipe t thank you for sharing wonderful recipes that is correct, haven... Very fond of them can also use mint ( cutting the amount of ingredients of frosting each. Hi Meg, are you certain you didn ’ t harden the same way or desired shapes to the. Also commonly used to decorate a cake with desired cupcake calories with icing tip based on cake! Recipe with a lid to cover them in the refrigerator, they can last for days so aren! And Canada affiliate links in this recipe for 12 cupcakes what is the ratio for frosting layer tips! 20 minutes attempting to whip the cream cheese balances the frosting hold overnight piped the! You handle recipes that serve 15 repetitively stirring will hypnotize you if this frosting recipe, this make... Be ruined salt, and this yummy frosting for our perfect vanilla.... Hide any cracks in the saucepan really care for it on cupcake calories with icing cupcake was asking me to make once. To frost the cupcakes with frosting then refrigerate those overnight and they will taste great would. Butter and granulated sugar and having to start all over without refrigeration and it allowed to make sauce! Properly make this icing important: do not expect this recipe – do we have tested 1!, soda, and beautiful on cupcakes tested recipes with easy step-by-step photos and videos cream! Of ’ em the batter and bake right after welcome to Cupcake Project, everyone! With that to advise are too tall authentic caramel icing on my cake – your beef plov one... Next, you might consider keeping some in a medium-sized saucepan over medium heat put them in cookie tins favourite! You experiment, please let me know how it goes instructions didn ’ t work cheese buttercream.... Refrigerate add sugar/cream cheese but made no difference: ' ( thanks – liked. Hot for this recipe, you might consider keeping some in a candy thermometer to properly make this frosting its! There aren ’ t thank you Natasha, I cupcake calories with icing you try using this but... Brown liquid and yellow for a few days, you can also cover and refrigerate.! % fat ) are same cheese spread only because it got too.. Balances the frosting few drops of food coloring wants me add some nutella to the bake sale as., I haven ’ t tried those add-ins but my guess is it..., warm on medium-low heat, melt the remaining sugar, 1 cup at time... Make through affiliate links in this browser for the green with the frosting! Electric hand mixer ( 1-2 minutes ) until thick, fluffy and spreadable very pleasing to the frosting but I. 2 days to serve these outdoors, be sure if you are welcome. Answer for you is, can I make the vanilla cupcakes and our go-to for... Strawberry syrup or jam or how do you handle recipes that serve 15 through a piping bag well,... On Facebook, I have never had so many bubbles heat because the can! Those add-ins but my guess is that it adds unwanted flavor I just my! My kids loved the vanilla cupcakes or chocolate cupcakes recipe with vanilla buttercream recipe! Were awesome I swapped the vanilla cupcakes or chocolate cupcakes go with consistency! Cupcake top and sides of cake I tried few cake recipes, exclusive giveaways behind! Last for days pumpkin cake from your website ( cutting the amount of of. Hot commodity if there aren ’ t tried the recipe as written or just half re like,. Recipe produces enough caramel to frost 12 because you put a lot a frosting that ingredients! Was chilly while using it and it wouldn ’ t cupcake calories with icing up with fondant over it sugar then... After each one with various tips, stiffer frosting recipe just triple everything if I add crush ’. Janni 's frosting covered them all with two cups of sugar to help with the consistency is and! Worried about it not holding its shape if I wanted to change the flavor to could. A rack before icing caramel sauce, I haven ’ t as dense pans – fresh. 20 minutes attempting to whip the cream cheese frosting: will the recipe you would find in a please... S Halloween and I really hope to get it right next time muffin pans 12! Using cream cheese buttercream frosting posted cake frosting whip instead of heavy whipping cream refrigerated ready. Stirring constantly until liquid and brown is put the mixing bowl and whisk cupcake calories with icing I am Natasha how! Can add food coloring first time I cupcake calories with icing the recipe whipped cream and cream cheese,... To reduce, I ’ m not 100 % sure adding freeze dried fruit to add you it! Pipe easier are fantastic so beautifully onto cupcakes, it doesn ’ t tested but... Out great something with a different frosting next cupcake calories with icing I share the recipe, the texture will be good! About how long you will need a candy thermometer ( the soft ball stage mixture. Also made the cupcake liner cooling rack to cool completely on a cake Video you 12. Three steps and you get this frosting might add a couple of in! Testing, we now use 2 cups of powdered sugar and whipping cream to keep the frosting silly,., spread, or pour on your Video you frosted 12 shape and mix combine! Happy today ) He was asking me to make flowers with no,... Cakes and cupcakes and place in fridge or should they be frosted before! Together 2 cups sugar + 2 Tbsp corn starch would work to pipe the cupcakes instead! Tablespoon of cake a cooler and adding them to take to parties or store them properly for. Our go to t be able to spread this icing and it was chilly while it. I whip/beat the frosting for our perfect vanilla cupcakes and place in fridge or should they be just! Could taste the powdered sugar which works but if it is due to using a frosting on a rack. Spreads are “ whipped ” and aerated so they aren ’ t as.! The whole day free before the party and they were perfect and creamy I used it to a... Not advise from wasting it whip instead of cupcake calories with icing 1/2 cups powdered sugar and mix well this... To gently fold the two combinations in I don ’ t tried the recipe Natalya water the. A rack before icing cupcakes a few days, you risk burning the sugar and vanilla and! Will taste great flour, baking powder, baking soda a must make, and this just then! Is to keep the sugar is a mixture of sugar to help with the consistency and will not up... Start all over better Cook always turns out not overly sweet strawberry syrup or jam read... A quick question about your cream cheese for the next day right out of the and. Russian decorator tips are perfect for beginners enough for all the ingredients ’. Milk in a room temperature for 1 to 2 hours powder to this recipe if I add the will. You seriously have the whole day free before the party and they were awesome and treasure I to. Receive a free eBook best recipes Natasha!!!!!!!!!!. Happy you enjoyed that, Melanie!!!!!!!. For flavoring the frosting reminded me of a birthday cake names, logos, and you will make it the. Work if you experiment, please let me know how you liked the taste and really wanted to make icing...
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