Does anyone have a recipe or the name of a store bought icing that will really 'stand up' without that melting look? My daughter-in-law is planning my grand baby's first birthday party. I bought her cupcake molds in the shape of ice cream cones, so she's going to use cake mix to make the 'cones' then slice off the tops. She wants to pipe the icing on top of the cupcake ice cream cones so the icing will look like ice cream on top of the ice cream cone cup cake.
Today we tried Duncan Hines Whipped vanilla icing and within about 20 minutes those cupcakes were a sad site. They looked like the icing just melted in the sun. Any ideas out there please? The birthday party is in early May, so the sooner your suggestions, the better, please. Thank you!
By Metroplex from Houston, TX
I agree, a good old buttercream icing would do the trick! Mama used that icing on everything and it is soooo simple to make and you can tint it any color you choose with simple food coloring!
1 box of confectionary sugar
1 stick margarine, room temp
1 teaspoon vanilla flavoring
milk to desired consistency
Empty confectioners sugar into mixing bowl, add margarine, mix on medium until smooth, add vanilla. Add milk until desired consistency reached. You can divide into different bowls and tint into however many colors you choose and then drop down into pastry bag and pipe onto cupcakes!
This icing will harden just a bit when it sets.
Try Betty Crocker fluffy white frosting mix.
Check with whoever decorates the cakes in the bakery at your local grocery store. They are sure to know!
Julia Child's has a French butter cream icing that is fantastic BUT it is a ton of work. You start with reg sugar and you are beating over a double boiler. This does however hold up more. Don't think its worth doing though in this case. An easier solutions would be:
Don't use whipped - it has air beat into it so it looks like more
You can stiffen any icing by adding more 10x sugar/confectioners
Leave the cake tops so you don't have gobs of icing .. this will also decrease the weight of the icing (thus reducing possible sliding etc)
The bakeries make icing using crisco for base vs butter - which is why it has that greasy feel on the top of the mouth
If you make icing from scratch (its easy) you can add in alittle lard to make it harder. You may find homemade butter icing is stiff enough with just the extra 10X sugar ..
very little milk
When the butter/marg softens a bit take the blender add the 10x mix, add vanilla, a little milk, food colouring if you want. Back of confectioners probably has the recipe - I just wing it. Ria
I bake the cupcakes in ice cream cones and then whip the ready to spread icing with a little cooking oil. This makes it more fluffy and then ice them. Good luck!
Plain ole buttercream icing will work like a charm! Just add a little more powdered sugar for a stiffer icing.
You can use royal icing. Type in google for royal icing recipe. It gets nice and firm.
If you can purchase "Riches Topping" in the States I think you will be more than pleased with the results, Best to buy it in the carton then you can beat it until it is the thickest consistency that you will need, [ buying the ready to use in a decorating bag it is a thin consistency than I like it, & I have tried to re-beat it , it does'nt work], when you buy the carton you can freeze what is left over - just remember to shake WELL before beating]I have used this on all the "real"cakes, - wedding ,Birthday etc. I use Royal icing & rolled fondant,on fruit cakes & styrofoam ones, When I was cake decorator for the Dairy Queen stores, Riches topping is what we used, so you see it freezes well. really good on pie's, cup cakes, filling long johns, mix it with Baverian cream to make french "butter" cream ,or mix with almost set Jello for a lite delish' dessert, I hope you can find it , call your supermarket bakery, I am sure that they would help you, all the best to you, Cakedec.
First, my thought is TOO MUCH frosting if you want to pile it like an ice cream cone.
You can poof your cake into the cones with the flick of the wrist so a lot will stay up like ice cream.
The fastest is to take your cake mix, mixed up and put into actual ice cream cones, pop into the microwave and the cake raises UP like ice cream sitting in it. Take the chocolate frosting Boil 1 min, cook 2 and then dip the cake, cone in it like the swirled chocolate dipped. These have been used for years. Sprinkle with cookie sprinkles for decorations, set aside and they are all ready. What is even more fun, but a mess for older kids is to let them help with that process, having white fluffy frosting OR choc frosting and let them do it all.
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