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My family is absolutely addicted to frosting! There is even one sister (I won't name names, but her name does rhyme with Bisten- ha ha! I know that is not a word, but what else rhymes with Kristen?) who I save my leftover frosting for and she will eat it straight out of the container! :) I wish she lived closer so that I could share this frosting with her . . . IT IS AMAZING! I use it for all my cupcakes lately and not only does it taste amazing, but it is so easy to pipe with and decorate with. Here you go:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
4 cups (1 lb) sifted confectioners sugar
2 tablespoons milk
1 tsp vanilla
Food coloring (to get that pink color in the picture, I added 4 drops of red food coloring to my icing)
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.
If you need to thin this icing, add a small amount of light corn syrup.
For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.
Photo Credit: KellyNeil.com
So, the top cupcake picture is actually from the cupcakes that I baked for my daughter's birthday party (more on that later!). To make them, I actually used a "Funfetti" cake mix (Gasp! I know! I didn't even make them from scratch! But if you do want a Homemade From Scratch Funfetti Recipe, head over to Life's Simple Measures! She has an amazing recipe!) and I saw this little tip on Pinterest, so I gave it a try. I lowered my oven temperature down to 325 degrees and cooked them a little longer . . . they were the BEST LOOKING CUPCAKES I have ever made. I highly recommend trying it!! Hooray for Pinterest!!
So, the top cupcake picture is actually from the cupcakes that I baked for my daughter's birthday party (more on that later!). To make them, I actually used a "Funfetti" cake mix (Gasp! I know! I didn't even make them from scratch! But if you do want a Homemade From Scratch Funfetti Recipe, head over to Life's Simple Measures! She has an amazing recipe!) and I saw this little tip on Pinterest, so I gave it a try. I lowered my oven temperature down to 325 degrees and cooked them a little longer . . . they were the BEST LOOKING CUPCAKES I have ever made. I highly recommend trying it!! Hooray for Pinterest!!
Wish I was there to lick all the frosting off the cakes!
ReplyDeleteOMGOSH! Thanks so much for the shout out! I did a huge re-read of that line and then realized that was my blog you were talking about. That's so nice of you, I really appreciate it!
ReplyDeleteThose look so cute! I actually just made almost the exact same frosting for Callen's blessing on Sunday except for one change, instead of milk use coffee creamer, SO good! Makes it a little whippier and creamier, yummy! Plus it adds a little bit of flavor like using french vanilla coffee creamer, amazing! I used sweet cream on Sunday and it was really good but I didn't notice a huge different taste from any normal frosting you would make :)
ReplyDeleteI am so glad to know that tip for making pretty, puffy cupcakes! I am making some for my son's bday next week and will be trying this out!
ReplyDeleteCan you clarify that tip? Do you put the cupcakes in at 350 and then immediately reduce the temp? Or cook them awhile and then reduce? I'm unclear.
ReplyDeleteHi Denise! I wasn't exactly sure either, but what I did was heat my oven up to 350, put my cupcakes in, then lowered it to 325. So as soon as I put my cupcakes in, the temperature started to lower. I don't know if it's right, but it worked for me!
ReplyDeleteHaha, I loved the rhymes with Bisten joke! He he, I think of Kris every time I have leftover frosting too! She'd always help me finish it off quick at school! :) Thanks for the tip, I am gonna try it!
ReplyDeletegreat tip :) but can you please tell me when to lower the temperature??
ReplyDeletegreat tip :) but can you please tell me when to lower the temperature??
ReplyDeleteTotally delish!!
ReplyDeleteIt sounds like as soon as you put the cupcakes in you lower the temperature. I wonder if it works with muffins too??
ReplyDeletetasted realllly vanilla-ey
ReplyDeleteI just made the frosting for my daughter's birthday cake. It was perfect! Just the right consistency, and tasted awesome! Thank you!
ReplyDeleteaw there are 6 girls in my family too! rock on big families!
ReplyDeleteDo you have a regular oven or a convection oven? With my convection I automatically lower the temp by 25 degrees. This would have me baking them at 300?
ReplyDeleteJust a regular oven! We have never worked with a convection oven. Turning it down to 300 degrees seems so low. You may have to experiment a little or go by recipes you have made in the past. We hope it all turns out well for you! :)
ReplyDeleteI make frosting similar to this but adding a few drops of almond extract to it really makes it taste even better!
ReplyDeleteI’m going to try making cupcakes like this today! Afterall, it IS my half birthday ;) And this is almost my exact same buttercream recipe but I add 1/8 tsp Orange flavoring and 1/8 tsp Lemon flavoring. It gives it this cooling taste. It’s a must-try at least once!
ReplyDeleteSounds delicious! We'll give it a try. Thanks for sharing! -The Six Sisters
DeleteJust made this frosting today to go on top of my sweet little Easter basket cupcakes (yay!) I actually only ended up using 3 cups of icing sugar...sand 2 tbsp of milk and the consistency was just perfect! You guys are awesome (and my little 3 yr old son loved helping me put the "eggs" on top! Thanks!
ReplyDelete3/4 full is already more than 2/3 full, so what am I missing here?
ReplyDeleteJust showing you how full to fill your liners. Whether you want your cupcake a raised a little higher or even with the liner. :)
DeleteAbout how many cupcakes do you get filling them this much?
ReplyDeleteWe get around 20 to 22 cupcakes.
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