Fluffy Frosting for cupcakes

Discussion in 'Pastries & Baking' started by dimples3130, May 1, 2012.

  1. dimples3130


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    At home cook
    Having a graduation party for my son's HS graduation in a couple weeks.  I am going to buy a decorated bakery cake for the main table but plan to start baking and freezing different flavors of cupcakes to serve on the table (on a pretty stand) instead of sheet cakes.  I need a light, fluffy frosting that I can tint in different colors.  Any good recipes that you all know of?  Something that I can pipe on would be good.
  2. siduri


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    At home cook
    A light and fluffy frosting is either an italian meringue or an italian meringue-based buttercream. 


    1/3 cup water

    1 cup sugar

    in a small pot with tightly-fitting cover

    Heat it over high heat uncovered while swirling by the handle so that the sugar dissolves completely

    Lower heat and cover tightly.  (The condensation from the hot syrup will drip down the sides and wash any stray crystals of sugar into the syrup so they dissolve.  If you don;t have a cover that fits well, then wash the sides of the pot with a wet pastry brush).

    Don't stir - crystals may stick to the spoon and then make the frosting granular

    Lower heat

    Meanwhile beat 3 egg whites till stiff

    Go back to the syrup - bring to boil again over high heat, and watch the bubbles.  At a certain point they'll appear slightly (very slightly) thicker.  Get a bowl of very cold or ice water ready and let a drop of the hot syrup fall into the bowl.  At first it will disintegrate, then will make a very flat plop, then it will make a soft blop that you can pick up between your fingers.  Take off heat, and immediately pour the hot syrup slowly, in a thin stream, into the beaten whites, until all used up.  Keep beating till room temp

    If you want to make buttercream with it, add softened butter to the COOLED meringue as soon as it's not warm any more,  a little at a time.  beat it in and add some more, until it's as rich as you want it. 

    If you don't put a whole lot in it will be lighter. 

    You should frost immediately.  You could even dip the top of the cupcake in and swirl it to make a sort of pointed dome shape like a russian church or a dairy queen if it;s soft enough.  
  3. petalsandcoco


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    Private Chef
    Just thought I might add another one to the list:

    Buttercream, chocolate (Italian Method) - Bo Friberg

    2 pounds (910 g ) unsalted butter, at room temperature

    14 ounces (400 g ) granulated sugar

    1/3 cup (80 ml ) water

    1 tablespoon ( 15 ml ) light corn syrup

    4 whole eggs

    2 egg whites ( ¼  cup/60 ml )

    1 teaspoon (5 g ) salt

    1 teaspoon  (5 ml ) vanilla extract

    1 pound 8 ounces (680 g) sweet dark chocolate , melted and at approximately 110 F ( 43 C)
    1. Cream the butter until light and fluffy (soften it  first if necessary) . Reserve.
    2. Combine the sugar, water, and corn syrup in a saucepan. Boil to 240 F (115 C), brushing down the sides of the pan. Do not stir.
    3. While the syrup is boiling, whip the eggs, egg whites, salt, and vanilla for 1 minute, just to combine. Remove the syrup from the heat , wait about 10 seconds, then gradually pour the hot syrup into the egg mixture, adding it in a  steady stream between the whip and the side of the bowl, with the mixer at medium speed. Increase to high speed and whip until cold.
    4. Reduce to low speed and gradually mix in the reserved butter. Remove the mixing bowl from the machine. Place one-third of the buttercream in a separate bowl and quickly mix in the melted chocolate to temper. Still working quickly , add this to the remaining buttercream.
    Note: A more convenient reverse-tempering method is to make a well in the center of the buttercream mixture in the mixer bowl (after taking it off the machine) and pour the chocolate into the well. Mixing by hand with a whip, gradually, but still working quickly , mix a little of the buttercream from the sides into the chocolate before mixing this into the remaining buttercream.

    To make white chocolate buttercream, substitute melted white chocolate for the sweet dark chocolate in equal amounts. Both white and dark chocolate buttercream can be flavored with hazelnut paste or praline paste. Dark chocolate buttercream is also nice with the addition of coffee reduction to create a mocha flavor.

    This recipe yields : 4 pounds 6 ounces (1 Kg 990 g)

    If anyone is interested in having the Vanilla Buttercream (French Method)

    or the Vanilla Buttercream (Swiss method) I would be happy to post them for you.