What is a good recipe for cupcake icing that you apply through a decorating bag?

Question

Im decorating cupcakes for my 3yr old daughers birthday. I have bought the icing bags and the decorative tips. I have never done this. Am I biting off more than I can chew?

Answer 1

Hi !!!
Here is a GREAT recipe to use...HAVE FUN!!!

Billy's Chocolate Buttercream

Ingredients:

Makes enough for 30 cupcakes

2 cups unsalted butter, room temperature
12 ounces (4 sticks) semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners' sugar

Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

----------AND, VANILLA...

Magnolia Bakery Vanilla Buttercream

Ingredients:
Makes about 2 dozen

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

Answer 2

Not at all...icing is the easy part! Here is a GREAT recipie for "Royal Icing" (all the pros use it, and I've tried it before also). I'm not sure if you can pipe it, but it's worth a shot! If worse comes to worse, you can spread it on with a knife!

I always add about 10 drops of food coloring too to make the brightest colours!

Happy Icing! :)


Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.


5 tablespoons meringue powder (found in cake decorating stores)
1/2 cup minus 2 tablespoons water
OR
2 egg whites*, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.

Answer 3

I could never do this myself. I have a good cupcake for 3 year olds. Go out and buy Ice cream cones at say walmart, but not the sugar cones. Fill the batter 3/4 full into the cones and then bake as required for the cupcakes. I put icing on the top of the cupcake cone when it is cool and you can go from there and decorate the top with all kinds of things.

My kids love them! Ice Cream cupcake cones. and they look just like a big ice cream cone.

Answer 4

Best white icing

INGREDIENTS
4 cups confectioners' sugar
1 cup shortening (crisco is best)
2 tablespoons water
1 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!

Then you can seperate into small bowls to color them, then bag & use.

Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Answer 5

properly, there are diverse human beings right here that are idiots and a few that only have not any clue. you are able to the rolled paper, or plastic bag approach and "swiril" on precise of the cup cake ut it rather is going to likely be a around shape to the icing. in case you go with the perimeters like that cupcake you will choose a famous individual tip for icing tarts. yet seem for the larger tip (not beginning interior the top). it fairly is approximately 2 inches long, and the traditional length is a pair of million in long. i've got not seen the enormous counsel in Wal-mart for an prolonged time, yet you're able to finding them at Micheals or soemwhere like that. you additionally can only use a brilliant opeing everyday sized famous individual tip. to maintain it flat like that make a snake form swirl extremely than an ice cream form the place the hight builds on toop of it rather is self.

Answer 6

heres a fantastic recipe thats simple! all you need to do is blend the ingriedients:
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice