Creamy Vanilla Frosting via ILB

[maddy]

Thanks Wonder, it's a banana malteser cupcake....and the maltesers stayed crunchy! 
Will post recipe later on.....I really have to get out of here 

[Tasty]

35g of vanilla extract sounds a bit much - is that right?? I thought you normally add about a teaspoon??

[maddy]

It's fine tasty    with any vanilla cakes, I always use 1 tablespoon vanilla extract, so the amount for this icing is perfect.
If I am adding other flavours to it, I will just  use 1 tsp.

[Tasty]

First time icing cupcakes today and although not too bad, I do need a bit of practice. I've also realised I have a crappy icing bag and think I will buy some disposable ones for next time with a bigger nozzle thing.

Although this mixture turned out nice and fluffy, buttercream is not my thing so I will look for a non-buttercream recipe to use. Is there such a thing?

Also is there a thread on tips for icing cupcakes and getting different designs?

[maddy]

tasty, check out both pages of cookies & cream cupcake thread. http://www.forumthermomix.com/index.php?topic=11046.msg189370#msg189370
instead of buttercream, you can do a meringe icing (which I've had no success in TM) so do it the traditional way, or make a whipped ganache icing.

[Tasty]

No whipped ganache sounds like my kind of icing - yummm! Is there a recipe somewhere here?

[EmeraldSue]

I have made this 4 or 5 times, and twice it has curdled on me. Yesterday, I had refridgerated the cooked milk mixture, and I wonder if this caused it to curdle. Should I just bring it down to room temperature?  I managed to save it by adding more icing sugar and whipping it for a bit longer.

[Katiej]

I've made this frosting quite a few times ES and its never curdled on me.  I always put the cooked milk mixture into the fridge to cool, so I don't think that's the problem.  Maybe Maddy can help.

[maddy]

ES...that's really strange    Haven't had that happen.
I always leave to cool completely on the bench before using,  but I have refrigerated if not using that day....sorry, I have no answers for you   

[Meagan]

What sort of milk did you use?

[Wonder]

ES I've had great success with this recipe and prefer it over buttercream now. I put the cooked flour and milk mixture straight into the fridge and it's very firm (solid) when I put it back in for remixing wiht the other ingredients. I've also forgotten to refridgerate it after making and before piping and it still worked although a little softer. I've also used a few different types of colour and not had a problem - sorry I'm not any help.

[Brumington]

I made this with the strawberry jam and it was lovely. I'm now planning my sons birthday cake and saw a fire engine that I'd like to attempt (a Betty Crocker one on YouTube). I have a few questions to ask the experts...

Can I colour this using gel colours?
I'd be decorating the cake the day before the party - will the icing be OK out of the fridge over night? I live in QLD by the way!
Would it be stiff enough to use in this sort of thing? I actually don't remember myself!

TIA.

[Wonder]

Brumington, I find this icing not as stiff as normal buttercream, While we prefer the taste and texture of this one, when making a character cake where there isn't piping involved I prefer the buttercream. I seem to be able to get a more even finish, but I think it will really depend on the finish you are after.

[fundj&e]

welcome back wonder, how was ur hoilday ?

[Wonder]

Thanks Uni. The holiday was great, very relaxing although a little wet. I see you are now a very proud grandma - congratulations.