cupcake icing
Cupcakes are completely tasty on their own, but a great icing just takes it inside the edge. It turns any simple cupcake in to a decadent treat. Listed below are three fundamental icings that could enhance nearly any cupcake.
The first recipe is something I stumbled on when making S’mores Cupcakes. It was supposed to be a marshmallow topping, but, although it doesn’t exactly taste like marshmallow, it is so delicious and my new favorite icing. It’s perfect for topping a chocolate cupcake!
Marshmallow Fluff Icing
7 oz. Marshmallow Fluff
2 sticks unsalted butter, room temperature
1 tsp. vanilla extract
1/2 tsp. salt
2 c. confectioner’s sugar
1-2 Tbsp. milk, as needed
Cut up the sticks of unsalted butter into about 1″ squares.
cupcake icing
Spoon the Marshmallow Fluff into the bowl of a stand mixer and start beating on a low speed for about 1-2 minutes. Slowly add in the butter squares until they are all well combined. Add in the vanilla and the salt.
Slowly, while the mixer is still going, add in the confectioner’s sugar. (The recipe calls for 2 cups, but I only ended up using about 1-1/2 cups.) If you find that the icing is getting a little harder or drier than you like, simply add milk, one tablespoon at a time, until it is piping consistency.
Mix until all ingredients are well combined, then put in a piping bag and frost cupcakes!
This next recipe is a cream cheese frosting. Cream cheese frostings are just as the name implies, creamy! It is the perfect icing for red velvet cupcakes or carrot cake cupcakes.
cupcake icing
Cream Cheese Frosting
2 (8 oz.) packages cream cheese, softened
1/2 c. unsalted butter, softened
2 c. confectioner’s sugar
1 tsp. vanilla extract
In the medium bowl of a stand mixer, beat together the cream cheese and butter until creamy.
Mix in the vanilla extract, and then gradually add the confectioner’s sugar until well combined.
Store in the refrigerator after use.
Now this frosting is one of my favorites. It is a chocolate buttercream frosting. It is perfect for chocolate cupcakes, vanilla cupcakes and many more!
Chocolate Buttercream Frosting
1/2 c. solid vegetable shortening
1 stick unsalted butter, softened
3/4 c. cocoa
1 tsp. vanilla extract
4 c. confectioner’s sugar
3-4 Tbsp. milk
In the large bowl of a stand mixer, cream shortening and butter. Add the cocoa and vanilla. Gradually add the confectioner’s sugar, beating on a medium speed, until well combined. The icing will appear stiff and dry. Add the milk and continue to beat on a medium speed until light and fluffy. Add more milk, one tablespoon at a time, until you’ve reached your desired consistency.
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