Post by: Frozzie on July 17, 2011, 02:42:56 pm
Ingredients
35g plain flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract
Frosting Method
Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
In clean TM bowl add sugar and pulverise for 15 seconds on speed 9.
Add butter and chop for 5-10 seconds on speed 7.
Insert Butterfly and aerate butter and sugar for 1-2 minutes on speed 3 with MC off to allow air into the bowl. Scrape down sides of bowl as necessary.
Add vanilla and beat for 6 seconds on speed 4.
Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white.
Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!) Use immediately.
Warning this is delish!!
Members' comments
maddy - Once the butterfly is added you leave it in until completion of this recipe. I usually whip it in 1 minute intervals, stop and scrape jug, and repeat that process 3 times.
Truly, I think this is the best textured/tasting buttercream....so silky and doesn't taste like your eating a mouthful of butter with gritty sugar, which I find most buttercream recipes do.
I now just use this recipe, and have been experimenting by adding different flavours in place of the vanilla.
If you are piping swirls it will take more, so yes probably 12-14 cupcakes.
If I pipe a large rosette, I can ice 18-20. If using it for a covered cake, definitely double the quantities.
maddy - Raspberry Frosting
35g plain flour
200g whole milk
130g sugar
200g unsalted butter (room temp.)
70g raspberry jam (any flavour would work)
1 tsp. vanilla extract
1-2 drops pink food colouring
Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
In clean TM bowl add sugar and pulverise for 15 seconds on speed 9.
Add butter and chop for 5-10 seconds on speed 7.
Insert Butterfly and aerate butter and sugar for 2 minutes on speed 3 with MC off to allow air into the bowl.
Scrape down sides of bowl as necessary. Add vanilla, jam & colouring, and mix for 6 seconds on speed 4.
Add cooked milk mixture and continue to beat for 3 minutes on speed 3 until very smooth and white. (scrape jug periodically)
Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!)
maddy - Chocolate Frosting
I add in 35-40g dutch cocoa when you whip the butter/sugar together. I usually add 1 tsp vanilla extract too. Just taste it, and add more cocoa if you wish.
I have added around 40g of jams with success....so I might actually try ice-cream topping next, see what that tastes like.
maddy - Banana Cream Frosting
I made the flour/milk mix first, and left to cool.
In a clean jug blitz 70g chopped banana into a puree, doesn't have to be perfect as it's whipped with the butter later. (I used ripe, but not over ripe with dark spots).
Cleaned and dried jug, carried on with recipe and added the banana with 1 tsp. vanilla extract, after the initial 2 minutes of sugar/butter whipping.
You can taste the banana, and it's just as smooth
maddy - Strawberry Cream frosting
I blitzed 50g strawberry conserve in my mini processor and added with 1 tsp. vanilla extract.
maddy - The amount of vanilla extract - 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.
maddy - I can confirm that using brown sugar (light), makes a lovely caramel icing. Follow the exact process, but only adding 1/2 tsp. vanilla extract for a single batch. The sugar won't mill down like raw or white, but the end result is still free from sugar grittiness.
maddy - if I plan to make this icing, I do the roux in the morning, leave on bench & it's ready to proceed when cupcakes are made.
You can double this icing quantity successfully, if lots is needed. I wouldn't go more than double.
Doubled, it really is to the brim when whipping. I also find 50g vanilla extract is plenty for doubled quantity.
This amount will cover 40-50 cupcakes, as long as icing not piled too high.
Frozzie - different but so velvety and divine and you can add whatever flavour you want to it in the place of the vanilla. Also I did the first step and put it in the fridge once cool overnight and continued on in the morning so I think this recipe is very forgiving and I didn't put it in the fridge either after it was made.
johnro - Try it with Kahlua instead of orange juice / vanilla - probably not the best for children's cupcakes but I made ILB choc cake substituting coffee instead of cocoa and adding some crushed oreo biscuits - thanks for the suggestion Maddy.
samanthahobbs - Thanks for this recipe. I have never been able to successfully make a decent icing!! This was awesome.
I froze the left overs - so will see how that goes when thawing for the next cake.
CP - this icing is deeeelicious!
KarenH - I have made this frosting several times, and it is always fabulous.
Last weekend I some leftover, so kept it in the fridge for 2 days. I brought it back to room temperature, then tried to colour it yellow with some Queen brand liquid food dye from WW. The frosting "split" and went all grainy, and didn't pipe well at all.
Not sure what happened, since I have coloured this frosting before, but i have always added the colour at the time of making it, not later on.
Just a warning for anyone who might try the same as me .......
maddy - Karen, that's interesting. I haven't saved any excess in the past....some things just don't keep well in fridge or freezer, then brought back to life. I would rather make a fresh batch when needed.
Cookie1 - I made this for the first time yesterday. It is yummo. I love this icing. I make it and then freeze the left overs for next time.
Jeninwa - My first time making the vanilla frosting it sure is yummy. I read through all the topic before making and using, got some great tips.
ES - I have made this 4 or 5 times, and twice it has curdled on me. Yesterday, I had refrigerated 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.
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.
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 with the other ingredients. I've also forgotten to refrigerate 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!
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.
berringamababe - I have made this a few times also had it curdle on me. The room was quite warm and I thought that might be he reason why.
KathD11 - will the icing be ok (once on the cupcakes) out of the fridge overnight?
Wonder - KathD11, I've left mine out of the fridge in an airtight container for a couple of days and they were still fine - at least I didn't hear any complaints.
jo nz - It was SO delicious, and I'm making it again right now as DS has asked me to make a cake for his end-of-year shared lunch at school. I iced it and left it out of the fridge for the party, but preferred the firmer texture from being in the fridge (there was a small piece leftover, but many people had seconds), so I'm making it today to refrigerate overnight.
VieveMS - Just whipped up some of this frosting to go on some cupcakes. It's in the fridge now and then I am going to attempt to pipe it onto the cupcakes. I made a couple of Maddy's musk stick flowers as well.
Thermo18 asked, can hi lo milk be used
johnro replied - I always use skim milk for this.
Thermo18 - Thanks johnro, I did a trial run with the Hilo milk and it worked and it taste wonderful thank you so much.
Greyhoundmum - Just made a batch of this for the first time, I used cocoa and Baileys.
BZB - Lovely icing. Silky mouth feel and very easy to pipe. Just a tad too sweet. Will reduce sugar next time. Hope it won't affect the texture.
Jamberie - This icing is fabulous! And I would like to say a big thank you to everyone who has contributed to this thread (and others), there's no way I'd have been able to make these without your help (I tried).
My contribution to the knowledge of cupcake icing... is to start making the flour/milk roux before making the cupcakes. Hopefully the cupcakes and the roux will have cooled by about the same time (which is great for impatient people like me).
I made strawberry flavoured...I added 1.5 capfuls (Queen brand) of flavouring and a teaspoon or two of 'rose pink' colouring (also Queen brand) and continued to whizz it for another minute to make sure the colour went right through. Then sprinkled a little bit of fairy dust over the top.
I used a Wilton 1M tip and circled from the outside in.
I used the White Wings gluten free flour and it worked well, all the gf people at work were very happy to see lovely cupcakes they could actually eat.
Lovely-lindaloo - I added some strawberry sauce that I had in the fridge that I had made the day before, which was just like strawberry ice cream topping. The cup cakes were a white chocolate mud cake non thermomix. They went down a treat at work. Thanks for everyone that contributed to this thread as you also contributed to my success.
Meggsy Moo - This is the reason I joined the forum ...I came across this recipe/forum when looking for a thermomix buttercream recipe ( I have tried a few and had a few disasters ) but it was the best buttercream I have ever tasted it was amazing ..thank you
I made 2 batches one with raspberry jam and one vanilla..one word ...yum.
I have also made a salted caramel frosting and it was yummy!! I just used the Nestle Top N Fill approx 1 1/2 table spoons and about 2 good pinches of sea salt flakes and it worked.
Bootobethin - I have made this dairy free and used soy milk and Nuttalex.
The Nuttalex is not as firm so I added slightly more sugar. It worked OK. It tasted great.
snappy - I've just made this icing for a full sized cake. I made only the single amount and it was enough to cover the cake and sides as well as a thin layer in the middle. Unless you are doing a 3 tier cake you shouldn't need to double.
teagg - I made a double batch today and cooked for longer - originally planned to double the time but stopped it earlier. Upon reflection I think it should have had double the time. Or at least longer than I did - however I didn't keep track of the time.
Post by: Frozzie on July 17, 2011, 03:03:21 pm
Post by: johnro on July 17, 2011, 10:28:06 pm
Post by: judydawn on July 18, 2011, 01:13:04 am
As I have said elsewhere, excess can be frozen. Just thaw in the fridge and just zap it for a very short time to get the consistency back to where you want it to be. Too much zapping will make it too runny though so be careful ;)
Post by: KarenH on July 22, 2011, 08:49:55 am
Post by: Frozzie on July 22, 2011, 08:54:01 am
Post by: maddy on July 31, 2011, 04:37:47 am
35g plain flour
200g whole milk
130g sugar
200g unsalted butter (room temp.)
70g raspberry jam (any flavour would work)
1 tsp. vanilla extract
1-2 drops pink food colouring
Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture.
Cool completely.
In clean TM bowl add sugar and pulverise for 15 seconds on speed 9.
Add butter and chop for 5-10 seconds on speed 7.
Insert Butterfly and aerate butter and sugar for 2 minutes on speed 3 with MC off to allow air into the bowl.
Scrape down sides of bowl as necessary. Add vanilla, jam & colouring, and mix for 6 seconds on speed 4.
Add cooked milk mixture and continue to beat for 3 minutes on speed 3 until very smooth and white. (scrape jug periodically)
Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_6096.jpg)
Post by: johnro on July 31, 2011, 09:18:28 am
(https://lh5.googleusercontent.com/-cc1fqBalsKk/TjUnAi6RqEI/AAAAAAAAJoo/a1OY4Xm4uvc/s576/Mufin%252520top%252520pan%252520005.jpg)
Post by: Tenina on July 31, 2011, 01:42:19 pm
;D
Post by: samanthahobbs on August 07, 2011, 09:43:23 am
I have never been able to successfully make a decent icing!!
This was awesome.
I froze the left overs - so will see how that goes when thawing for the next cake.
Post by: CreamPuff63 on August 22, 2011, 03:18:41 am
Post by: dede on August 22, 2011, 10:29:09 am
Post by: Tenina on August 25, 2011, 02:44:50 am
Thanks for this recipe.
I have never been able to successfully make a decent icing!!
This was awesome.
I froze the left overs - so will see how that goes when thawing for the next cake.
Let me know how that works out, would be good to know!
Post by: Meagan on September 21, 2011, 10:20:44 am
Post by: KarenH on September 21, 2011, 10:37:22 am
Post by: judydawn on September 21, 2011, 12:14:29 pm
Post by: Meagan on September 21, 2011, 01:37:25 pm
I will try and post a pic later ;)
Post by: KarenH on September 27, 2011, 06:58:58 am
Post by: judydawn on September 27, 2011, 07:03:14 am
Post by: meganjane on October 03, 2011, 02:21:28 pm
Post by: Bedlam on October 03, 2011, 03:52:56 pm
this icing is deeeelicious!CP
You have perfected your cupcake decorating, can't wait to get home and play.
Well done
Post by: cookie1 on October 04, 2011, 06:23:46 am
Post by: Coops on October 23, 2011, 03:45:59 am
I think I'd add the cocoa with the flour, perhaps subbing out a little of the flour or maybe adding a little more milk to make up for the extra dry ingredient. I'll have a play and get back to y'all!
How did you go? I am about to use this recipe with raw cacao and thinking I might add it at the beginning?
Post by: fundj&e on July 23, 2012, 06:08:51 am
my Q is can i just use vanilla sugar instead or does it need 35g of some sort of liquid
Post by: KarenH on July 23, 2012, 06:27:44 am
Last weekend I some leftover, so kept it in the fridge for 2 days. I brought it back to room temperature, then tried to colour it yellow with some Queen brand liquid food dye from WW. The frosting "split" and went all grainy, and didn't pipe well at all.
Not sure what happened, since I have coloured this frosting before, but i have always added the colour at the time of making it, not later on.
Just a warning for anyone who might try the same as me .......
Post by: DizzyGirl on July 23, 2012, 06:32:44 am
Uni I think maddy leaves the vanilla out at times and adds cocoa, jam etc.
Post by: maddy on July 23, 2012, 07:18:43 am
Just taste it, and add more cocoa if you wish.
I have added around 40g of jams with success....so I might actually try icecream topping next, see what that tastes like ;)
Karen, that's interesting. I haven't saved any excess in the past....some things just don't keep well in fridge or freezer, then brought back to life. I would rather make a fresh batch when needed.
Post by: AliRo on July 23, 2012, 07:29:29 am
Post by: maddy on July 23, 2012, 07:34:54 am
If I pipe a large rosette, I can ice 18-20. If using it for a covered cake, definitely double the quantities.
Post by: fundj&e on July 23, 2012, 07:40:16 am
Post by: maddy on July 23, 2012, 08:12:58 am
....But, if you are using your own vanilla concoction and it's very strong, then I would put in 1-2 tsp only, and make the rest up in grams with milk.
Post by: fundj&e on July 23, 2012, 08:23:42 am
Post by: Frozzie on July 23, 2012, 08:30:13 am
Post by: maddy on August 13, 2012, 02:53:55 am
(http://i618.photobucket.com/albums/tt266/nachothecat/9d1f05a6.jpg)
Post by: CreamPuff63 on August 13, 2012, 03:00:37 am
Post by: cookie1 on August 13, 2012, 06:03:20 am
Post by: Frozzie on August 13, 2012, 07:14:40 am
Post by: sashtils on August 17, 2012, 12:07:44 pm
Post by: maddy on August 17, 2012, 12:14:48 pm
Truly, I think this is the best textured/tasting buttercream....so silky and doesn't taste like your eating a mouthful of butter with gritty sugar, which I find most buttercream recipes do.
I now just use this recipe, and have been experimenting by adding different flavours in place of the vanilla.
Post by: sashtils on August 17, 2012, 12:21:39 pm
Post by: jeninwa on August 19, 2012, 10:31:35 am
(http://img.tapatalk.com/3aa1a1b5-b25a-9811.jpg)
(http://img.tapatalk.com/3aa1a1b5-b269-0c26.jpg)
Post by: cookie1 on August 19, 2012, 12:23:02 pm
Post by: obbie on August 25, 2012, 02:41:52 am
Post by: maddy on August 28, 2012, 04:29:39 am
(http://i618.photobucket.com/albums/tt266/nachothecat/48b89d2cfca9a5e045ba6ae6533cb705.jpg)
I made the flour/milk mix first, and left to cool.
In a clean jug blitz 70g chopped banana into a puree, doesn't have to be perfect as it's whipped with the butter later. (I used ripe, but not over ripe with dark spots).
Cleaned and dried jug, carried on with recipe and added the banana with 1 tsp. vanilla extract, after the initial 2 minutes of sugar/butter whipping.
You can taste the banana, and it's just as smooth :-*
Post by: Wonder on August 28, 2012, 04:32:48 am
Post by: maddy on August 28, 2012, 04:38:48 am
Will post recipe later on.....I really have to get out of here :P
Post by: Tasty on August 31, 2012, 02:38:17 pm
Post by: maddy on August 31, 2012, 11:14:40 pm
If I am adding other flavours to it, I will just use 1 tsp.
Post by: Tasty on September 01, 2012, 01:57:53 pm
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?
Post by: maddy on September 01, 2012, 11:38:16 pm
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.
Post by: Tasty on September 02, 2012, 12:48:29 am
Post by: EmeraldSue on September 16, 2012, 10:12:12 am
Post by: Katiej on September 16, 2012, 01:18:16 pm
Post by: maddy on September 16, 2012, 01:53:37 pm
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 :(
Post by: Meagan on September 16, 2012, 03:29:03 pm
Post by: Wonder on September 16, 2012, 11:29:22 pm
Post by: Brumington on October 07, 2012, 01:14:33 pm
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.
Post by: Wonder on October 07, 2012, 11:50:16 pm
Post by: fundj&e on October 07, 2012, 11:56:54 pm
Post by: Wonder on October 08, 2012, 05:42:14 am
Post by: fundj&e on October 08, 2012, 05:52:38 am
Post by: Aussie Brenda on October 08, 2012, 09:34:07 am
Post by: Brumington on October 08, 2012, 11:22:43 am
Post by: berringamababe on October 08, 2012, 01:41:07 pm
Post by: KathD11 on November 11, 2012, 11:36:19 pm
Post by: Wonder on November 11, 2012, 11:49:16 pm
Post by: KathD11 on November 12, 2012, 12:06:00 am
Post by: jo_nz on December 11, 2012, 11:38:56 pm
I iced it and left it out of the fridge for the party, but preferred the firmer texture from being in the fridge (there was a small piece leftover, but many people had seconds), so I'm making it today to refrigerate overnight.
YUM YUM YUM. I hope there are leftovers from tomorrow's cake too (which is pink, green and yellow, as per instructions :-)) ).
Here's DD's cake - action shot of her blowing the candles. Don't tell her, but I think the wind got them before she did ;)
(http://i145.photobucket.com/albums/r220/littlejo_nz/food/DSCF3430.jpg)
Post by: fundj&e on December 11, 2012, 11:42:28 pm
Post by: fundj&e on December 11, 2012, 11:43:15 pm
Post by: Persistenttiger on December 11, 2012, 11:48:54 pm
Post by: Kimmyh on December 12, 2012, 12:46:30 am
Post by: judydawn on December 12, 2012, 12:50:28 am
Post by: jo_nz on December 12, 2012, 01:08:33 am
http://i145.photobucket.com/albums/r220/littlejo_nz/food/DSCF3435.jpg[/img]](http://i145.photobucket.com/albums/r220/littlejo_nz/food/DSCF3435.jpg) (ftp://[IMG)
Post by: *suzanne* on December 12, 2012, 02:28:09 am
Post by: Cornish Cream on December 12, 2012, 10:00:12 am
Post by: maddy on December 12, 2012, 10:16:40 am
Your cake looks terrific!
Post by: VieveMS on December 13, 2012, 07:01:41 am
Post by: VieveMS on December 13, 2012, 07:35:33 am
Post by: *suzanne* on December 13, 2012, 07:47:04 am
Post by: Kimmyh on December 13, 2012, 10:16:55 am
Post by: judydawn on December 13, 2012, 10:26:05 am
Post by: maddy on December 13, 2012, 10:50:53 am
Post by: cookie1 on December 13, 2012, 12:00:28 pm
Post by: Aussie Brenda on December 14, 2012, 11:15:24 pm
Post by: Tam on December 14, 2012, 11:32:51 pm
Post by: judydawn on December 14, 2012, 11:36:02 pm
Post by: Kimmyh on December 15, 2012, 12:12:06 am
Post by: Aussie Brenda on December 15, 2012, 12:18:16 am
Post by: Kimmyh on December 15, 2012, 12:23:27 am
Post by: judydawn on December 15, 2012, 01:41:34 am
Post by: Kimmyh on December 15, 2012, 02:28:53 am
(http://img.tapatalk.com/d/12/12/15/yna7ygyh.jpg)
Post by: Tam on December 15, 2012, 03:11:59 am
Post by: Aussie Brenda on December 15, 2012, 03:41:28 am
Post by: judydawn on December 15, 2012, 04:55:51 am
Post by: Katiej on December 15, 2012, 05:01:19 am
Post by: Kimmyh on December 15, 2012, 07:24:11 am
Post by: EmeraldSue on December 15, 2012, 12:09:34 pm
Post by: tortagianduia on December 15, 2012, 01:33:48 pm
Amanda
Post by: maddy on December 15, 2012, 08:18:23 pm
You can also buy disposable icing bags at the supermarket, or make your own from a grease proof paper triangle.
I buy bulk packs of 100 bags cheaply on eBay....I really can't be bothered washing the material ones anymore :P
Post by: snappy on December 16, 2012, 02:30:34 am
http://dollarstorecrafts.com/2011/09/mind-blowing-cake-decorating-tip/ (http://dollarstorecrafts.com/2011/09/mind-blowing-cake-decorating-tip/)
I feel like whipping a batch of this frosting just to try it.
Post by: *suzanne* on December 16, 2012, 02:41:20 am
Post by: judydawn on December 16, 2012, 02:44:35 am
Post by: goldfish on December 16, 2012, 02:59:04 am
Ok, I just found this video about how to fill an icing bag that makes filling and cleaning SO EASY! Truly mind blowing, if you are at all interested in using piped icing you have to watch it!
http://dollarstorecrafts.com/2011/09/mind-blowing-cake-decorating-tip/ (http://dollarstorecrafts.com/2011/09/mind-blowing-cake-decorating-tip/)
I feel like whipping a batch of this frosting just to try it.
Brilliant idea, Snappy - thanks!!
Post by: astarra on December 16, 2012, 05:05:00 am
Post by: VieveMS on December 16, 2012, 10:01:28 am
Post by: *suzanne* on December 16, 2012, 01:05:12 pm
Post by: snappy on December 17, 2012, 06:23:52 am
I tried this today and it is absolutely brilliant, exactly like the video
Fantastic, I'm glad to hear it works. I hate filling and cleaning piping bags.
Post by: *suzanne* on December 17, 2012, 07:00:29 am
Post by: thermo18 on December 19, 2012, 10:50:29 pm
Post by: judydawn on December 19, 2012, 11:08:39 pm
Post by: johnro on December 20, 2012, 12:39:13 am
Post by: Aussie Brenda on December 20, 2012, 09:45:38 am
Post by: judydawn on December 20, 2012, 10:11:22 am
Post by: EmeraldSue on December 20, 2012, 10:39:43 am
Post by: Kimmyh on December 20, 2012, 11:07:58 am
Post by: johnro on December 20, 2012, 11:37:30 am
Post by: thermo18 on December 21, 2012, 03:40:08 am
Post by: Kimmyh on December 21, 2012, 10:43:42 am
Post by: cookie1 on December 21, 2012, 11:26:06 am
Post by: snappy on December 21, 2012, 11:33:58 pm
I love that idea with the glad wrap. I don't usually bother with a coupler, but I think I will next time.
I'm glad this tip is proving useful to others - it justifies the hours I spend on Pinterest!😏
ES - the main reason for using a coupler is if you want to use different tips on the same icing - it means you don't have to load up lots of different icing bags (ie outlining in different thicknesses) if you don't want to use different tips then just stick with what works for you.
Post by: Frozzie on December 21, 2012, 11:58:10 pm
Post by: Greyhoundmum on December 23, 2012, 03:19:38 am
Post by: Katiej on December 23, 2012, 03:30:44 am
I've used low fat milk in this plenty of times (as that's all we have) and it's worked out beautifully.
Post by: Greyhoundmum on December 23, 2012, 03:54:26 am
Post by: Greyhoundmum on December 23, 2012, 04:38:43 am
Post by: droverjess on January 09, 2013, 11:06:11 pm
Wonder if you can do two tone like that? 2 lots of cling wrap in bigger bag?
I've never done this before.
Need chocolate an vanilla and either risk this or have to pipe separately.
What does anyone think please?
Xxxx
Post by: Cornish Cream on January 10, 2013, 07:29:16 am
Post by: snappy on January 10, 2013, 10:22:45 am
Post by: Katiej on January 10, 2013, 10:52:39 am
Post by: cookie1 on January 10, 2013, 11:38:32 am
Post by: droverjess on January 10, 2013, 12:30:10 pm
Well maybe I will get one eventually,
Improvisation for now.
Two custards one choc, one white chilling on fridge.
Will ice cake after work!
Post by: droverjess on January 10, 2013, 09:42:40 pm
Not perfect and I am not Maddy, I need lessons but the overall effect is ok I think.
(http://i1255.photobucket.com/albums/hh621/Droverjess/9161ea5f6d276b6d3388d57bfe5aa89e.jpg)
Post by: judydawn on January 10, 2013, 09:47:08 pm
Post by: goldfish on January 10, 2013, 10:07:40 pm
Lakeland do Duo Piping Bags (http://www.lakeland.co.uk/16658/30-Lakeland-Duo-Colour-Small-Piping-Bags) DJ ;D
Oh CC I had never seen those bags before but now I want some!
. . . and just as I was avoiding the Shopping Thread!! :-)) ;D
I'm wondering how difficult/easy it would be to improvise?? Might try later on . . . :D
Post by: goldfish on January 10, 2013, 10:21:35 pm
small:
http://www.amazon.co.uk/Lakeland-Colour-Small-Piping-Bags/dp/B00A16DW58
and large:
http://www.amazon.co.uk/Lakeland-Colour-Large-Piping-Bags/dp/B00A16DWCG
Post by: snappy on January 11, 2013, 06:43:15 am
Post by: cookie1 on January 11, 2013, 06:56:29 am
Post by: goldfish on May 13, 2013, 08:39:15 am
http://www.forumthermomix.com/index.php?topic=1097.0
Amazing combination - keen now to try out some of the other flavour suggestions!! ;D
Post by: BeezeeBee on June 19, 2013, 04:13:21 am
And I'm beginning to understand why Maddy is THE cupcake queen :)
Post by: BeezeeBee on June 21, 2013, 09:15:37 am
DS11's soccer cupcakes :)
(http://img.tapatalk.com/d/13/06/21/u7a3epys.jpg)
Post by: Kimmyh on June 21, 2013, 10:26:07 am
Post by: BeezeeBee on June 21, 2013, 11:52:58 am
Post by: *suzanne* on June 21, 2013, 12:26:55 pm
Post by: BeezeeBee on June 23, 2013, 09:10:13 am
Post by: cookie1 on June 23, 2013, 10:42:13 am
Post by: Jamberie on July 30, 2013, 12:08:34 am
My contribution to the knowledge of cupcake icing... is to start making the flour/milk roux before making the cupcakes. Hopefully the cupcakes and the roux will have cooled by about the same time (which is great for impatient people like me).
I made strawberry flavoured...I added 1.5 capfuls (Queen brand) of flavouring and a teaspoon or two of 'rose pink' colouring (also Queen brand) and continued to wizz it for another minute to make sure the colour went right through. Then sprinkled a little bit of fairy dust over the top.
I used a Wilton 1M tip and circled from the outside in.
Post by: Bedlam on July 30, 2013, 12:46:05 am
They do look fantastic.
Post by: cookie1 on July 30, 2013, 12:58:03 am
Post by: maddy on July 31, 2013, 02:07:53 am
if I plan to make this icing, I do the roux in the morning, leave on bench & it's ready to proceed when cupcakes are made.
You can double this icing quantity successfully , if lots is needed.
Post by: Jamberie on July 31, 2013, 02:34:33 am
Great job BZB & jam 8)
Thanks Maddy, but I must have to thank you for inspiring me to even attempt cakes like this!!!
I can't keep them in the house so I send them off with DH & my DF to work....some thought I was a professional cupcake maker and lots of people have asked for the recipe!!!
Great to know that the recipe can be doubled. I'll be doing that shortly with DD's 3rd Birthday Party.
Thanks again for the inspiration, I really never dreamed I could make these, but thanks to you and others I can!
Post by: Thermesa on July 31, 2013, 09:57:22 pm
Post by: maddy on August 01, 2013, 03:06:24 pm
Has anyone tried to make the roux with gluten free flour?
I haven't...but it shouldn't be a problem at all Thermesa.
The roux once cooked, will be like a glue consistency, then once cooled...it should be like a quince paste consistency.
Give it a go ;)
Post by: Thermesa on August 02, 2013, 10:47:30 pm
Post by: Jamberie on August 18, 2013, 06:12:36 am
Has anyone tried to make the roux with gluten free flour?
Yes, I used the White Wings gluten free flour and it worked well, all the gf people at work were very happy to see lovely cupcakes they coukd actually eat :)
Post by: Wonder on August 28, 2013, 02:04:06 am
I'm planning on around 50 cupcakes so twice won't be quite enough - maybe 2.5 times would work. :-))
Post by: maddy on August 28, 2013, 02:33:20 am
Doubled, it really is to the brim when whipping. I also find 50g vanilla extract is plenty for doubled quantity.
This amount will cover 40-50 cupcakes, as long as icing not piled too high.
How are you decorating them?
Post by: Wonder on August 28, 2013, 03:40:55 am
Post by: Lovely-lindaloo on September 01, 2013, 04:21:37 am
Post by: BeezeeBee on September 01, 2013, 05:50:02 am
Post by: obbie on September 03, 2013, 01:10:29 am
Post by: obbie on November 04, 2013, 03:50:27 am
Bumping up :D
Post by: Kimmyh on November 04, 2013, 09:32:29 am
Post by: Meggsy Moo on March 03, 2014, 07:45:45 pm
I made 2 batches one with raspberry jam and one vanilla..one word ...yum
Thank you once and again you have restored my faith in my thermomix and it's buttercream making :D
Here are the photos
Post by: Cornish Cream on March 03, 2014, 08:10:52 pm
Post by: judydawn on March 03, 2014, 10:51:13 pm
Post by: BeezeeBee on March 03, 2014, 11:29:50 pm
Post by: cookie1 on March 04, 2014, 07:53:49 am
Post by: Kimmyh on March 04, 2014, 09:51:43 am
Post by: JulieO on March 04, 2014, 09:55:00 pm
Post by: Meggsy Moo on March 05, 2014, 02:04:26 am
Post by: maddy on March 06, 2014, 05:28:37 am
Post by: Meggsy Moo on March 10, 2014, 07:48:21 pm
Post by: maddy on March 12, 2014, 12:25:38 am
Post by: Meggsy Moo on March 12, 2014, 08:10:04 pm
Post by: maddy on March 12, 2014, 11:10:06 pm
I'm wondering if using the dulce de leche recipe will have the same impact as top n fill...I guess light brown sugar could be used also.
.....possibilities are endless ;)
Post by: Meggsy Moo on March 13, 2014, 02:45:28 am
Here is the photo of the cupcake with the salted caramel frosting and blitzed crunchie on top.. :P
Post by: Meggsy Moo on March 20, 2014, 07:43:06 pm
Post by: teagg on April 14, 2014, 08:03:08 am
I put the jug in cold water in sink to cool down and then indented the cling film by pushing the thin end of ice blocks into the mixture. I had four little (or not so little) girls waiting desperately to ice a load of fairy cakes!
If you do decide to hold a birthday play date with an attraction of lots of cake decorating, my suggestion (based on experience...!!!) is to pre-make a lot of small baking paper piping bags (not non-stick if you're wanting to Sellotape the bags closed!), then colour the icing in small bowls, and transfer small amounts and hand to the kids to decorate. I found that small snack bags with the zip closures didn't give as 'clean' an experience as i had hoped..... 😱
Also don't bother with the purple queen colouring - it looks more grey then purple.
To be honest, what might have been better would have been to buy a few multix disposal piping kits and some extra flat clip type things (for those kids who can't push down the bag!) and use those.
And have a pack of baby wipes handy...!!!
Gillian
Post by: Cornish Cream on April 14, 2014, 08:36:01 am
Post by: obbie on April 26, 2014, 06:23:26 am
I use those multix disposable piping bags, great... :)
Post by: Meggsy Moo on May 14, 2014, 04:55:50 am
Post by: Bootobethin on May 14, 2014, 06:27:33 am
The Nuttalex is not as firm so I added slightly more sugar.
It worked OK.
It tasted great.
Post by: Meggsy Moo on May 14, 2014, 09:06:38 pm
I have made this dairy free and used soy milk and Nuttalex.
The Nuttalex is not as firm so I added slightly more sugar.
It worked OK.
It tasted great.
Great thanks for your help ...the little boy who I'm making this cake for has a soy intolerance as well hence the rice milk.But I have never used Nuttelex before so your help is greatly appreciated :D
Post by: Bootobethin on May 15, 2014, 03:52:36 am
I usually just do a direct swap for butter or margarine.
The only recipe I have had difficulty with is lemon curd which doesn't set as firmly but still tastes good.
Most of the milks are interchangeable in recipes but bought milks ( soy, rice, oat etc.) have a bit of sugar added so I just keep a check on the added sugar in recipes.
It makes such a difference to a child (or adult) if there are safe foods for them to enjoy.
Just watch out for cross contamination. when cooking other foods at the same time.
Good luck.
Post by: Jamberie on June 26, 2014, 10:41:44 pm
Post by: judydawn on June 27, 2014, 01:06:22 am
Post by: snappy on June 27, 2014, 04:49:06 am
Post by: Cornish Cream on June 27, 2014, 09:02:43 am
Post by: astarra on June 27, 2014, 10:08:52 am
Post by: Jamberie on June 27, 2014, 10:17:32 am
How do you get the cupcakes to stay up like that Jam?Luck and geometry! I poked the skewers in at a weird angle so that if they went too far, they went into the paper case on the other side...I also assembled it at work as it wouldn't travel well....
This is much easier than it looks!!!
Post by: Bedlam on June 28, 2014, 02:28:50 am
Post by: Kimmyh on June 29, 2014, 11:04:06 am
Post by: Jamberie on June 29, 2014, 11:37:29 am
Post by: snappy on July 01, 2014, 09:15:12 am
(http://img.tapatalk.com/d/14/07/01/yzu7yma8.jpg)
Post by: cookie1 on July 01, 2014, 09:22:35 am
Post by: maddy on August 24, 2014, 01:14:01 am
This icing has served me well for 220 cupcakes in the last month!
I double all quantities (except the vanilla extract...just use 50g for a double batch)
Everyone raves about its flavour & consistency...if my Thermie blew up tomorrow...I'd buy another just to make this ;)
(http://i618.photobucket.com/albums/tt266/nachothecat/8A47E8BE-AA2E-4EE0-947D-8A6EAA71ADB9-1442-00000232C5F66BD4_zps56347343.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/a292f0d5392bc36824f9fb847ecc5dce.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/02E9623A-F17E-4F93-9C8F-6C459F28FEDB-1442-00000232AF560963_zpsc8de0697.jpg)
Post by: judydawn on August 24, 2014, 01:16:30 am
Post by: BeezeeBee on August 24, 2014, 01:06:42 pm
Post by: meganjane on August 25, 2014, 04:33:16 am
Post by: LeeJ on September 22, 2014, 10:53:09 am
My best friends hen's day was yesterday, and I decided to FINALLY try this icing. I've made the roux a few times and not got around to completing the icing :-)) I'm never much of a fan of buttercream icing the next day, that slight crust that destroys the softness.
This icing doesn't do that though! There were literally moans of pleasure at the cupcakes on the day lol! I made the raspberry version Maddy posted. Vanilla and Chocolate Mud mini GF cupcakes, with a raspberry frosting (used white wings GF flour). All tasted amazing, everyone was shocked a) to hear they are GF b) that they were made by the Bridesmaid and not the club we went to for lunch lol! Score ;)
So thank you guys! This is my go to recipe from now on!
Post by: Kimmyh on September 22, 2014, 11:44:07 am
Post by: judydawn on September 22, 2014, 11:48:27 am
Post by: jeninwa on September 22, 2014, 11:59:46 am
Post by: Cornish Cream on September 22, 2014, 12:23:37 pm
Post by: LeeJ on September 22, 2014, 01:00:26 pm
A full length shot of the table, and of the ride to be, and me, face to the name, hey? I'm in the dress :)
Post by: Cornish Cream on September 22, 2014, 01:04:18 pm
Post by: judydawn on September 22, 2014, 01:13:43 pm
Post by: astarra on September 22, 2014, 11:39:23 pm
Post by: Kimmyh on September 23, 2014, 10:30:34 am
Post by: maddy on September 25, 2014, 03:40:08 am
It really is the best ever buttercream!
Post by: Jamberie on September 25, 2014, 07:01:38 am
Post by: rostess on October 31, 2014, 02:24:26 am
Post by: judydawn on October 31, 2014, 02:29:54 am
Post by: maddy on November 03, 2014, 10:34:37 pm
Personal choice. Would like to try with brown sugar one day.
Post by: cookie1 on November 04, 2014, 04:38:46 am
Post by: beyondbeeton on December 20, 2014, 10:00:09 am
Post by: judydawn on December 20, 2014, 10:39:47 am
Post by: beyondbeeton on December 21, 2014, 03:43:37 am
Post by: maddy on March 06, 2015, 09:24:46 pm
Follow the exact process, but only adding 1/2 tsp. vanilla extract for a single batch. The sugar won't mill down like raw or white, but the end result is still free from sugar grittiness ;)
Used the caramel icing for mini sticky date cakes.
(http://i618.photobucket.com/albums/tt266/nachothecat/13ed8b5dbb91dfdcc2a53d735310a4b3.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/56dc4c97677e4e262cc46b0d099ee299.jpg)
Post by: MEP on March 07, 2015, 01:37:01 am
Post by: thermilover on March 07, 2015, 06:20:58 am
Planning to make a new batch, can someone please help me..
I am making the strawberry version and doubled the recipe..
- after we put the butterfly, do we leave it in until the end also do we hv to put back the MC or keep it open to aereate..
- do we even double the time in the last step, beat for 3 mins or 6 mins?
Post by: Jamberie on March 07, 2015, 09:51:41 am
I am not an expert like Maddy but have made this recipe lots and lots (in fact have the roux cooling right now).
-did you let the roux (milk & flour mix), cool before adding to the butter mix? It needs to be quite cool so as not to melt the butter.
-I've not had much success doubling this recipe. I double the roux (cooked for 17mins) but only put half of that in to a single batch of butter/sugar.
-leave the mc off
-I wouldn't double the time in the last step as the continued friction will heat the butter and it will melt.
Hope that helps you a bit :)
Post by: thermilover on March 07, 2015, 11:04:30 am
Decorated my choc vegan cake, felt realll happy as it was my first attempt at icing, never actually dared before having a TM :)
Really grateful to this wonderful forum, just hope everyone likes the cake tomm, fingers crossed....
Post by: thermilover on March 07, 2015, 11:19:55 am
Post by: Cornish Cream on March 07, 2015, 11:30:34 am
Post by: judydawn on March 07, 2015, 11:55:52 am
Post by: Bedlam on March 08, 2015, 07:31:47 am
Post by: Kimmyh on March 08, 2015, 09:35:52 am
If you find the piping is not holding shape well. Just pop mixture back in the fridge for s little while to firm up.
Post by: thermilover on March 08, 2015, 08:28:31 pm
Post by: Cuilidh on March 08, 2015, 08:58:33 pm
Post by: maddy on March 12, 2015, 10:51:48 pm
Wow, the cream work is just gorgeous. Did you pipe the roses yourself too Maddy? Very impressive.
Thanks MEP....no I didn't make those sugar roses. I bought up big when Aldi were selling them cheap ;)
Post by: maddy on March 12, 2015, 11:01:36 pm
Jamberie's correct. The roux has to be completely cooled. If I have lots of decorating to do for the following day, I make the roux at night & pop in fridge for the morning. BUT, make sure you take it out & allow it to come to room temp, before using.
I have found on a couple occasions, using it chilled straight from the fridge gave the icing a funny texture & appearance.
Preferably, I make it early & let it sit on the bench until needed later in the afternoon.
Post by: emmy_f on April 15, 2015, 12:07:40 pm
I plan to make the cake on Sat, and then most likely ice and decorate on Sunday morning ( using smarties and sprinkles so I dont want the colour to run). Should I make the roux the night before?
I really appreciate any tips or advice. Thanks!
Post by: cookie1 on April 15, 2015, 12:34:47 pm
Welcome to the forum, thanks for joining in on the conversations.
Post by: Jamberie on April 15, 2015, 12:45:45 pm
Post by: emmy_f on April 16, 2015, 12:23:52 am
Post by: cookie1 on April 16, 2015, 08:56:26 am
(http://images.tapatalk-cdn.com/15/04/16/032619be3bd7a86778884c48def7c555.jpg)
Post by: emmy_f on April 17, 2015, 05:49:09 am
Post by: Jamberie on April 17, 2015, 06:48:04 am
Post by: emmy_f on April 17, 2015, 07:56:04 am
Post by: Jamberie on April 17, 2015, 08:14:01 am
My 'secret' ingredient is about a capful of strawberry essence (just the one from the supermarket) in place of the vanilla.
Post by: cookie1 on April 17, 2015, 08:45:32 am
Post by: emmy_f on April 17, 2015, 08:53:11 am
Post by: Jamberie on April 17, 2015, 10:43:04 am
Post by: emmy_f on April 19, 2015, 08:10:09 am
Post by: judydawn on April 19, 2015, 08:26:21 am
Post by: Jamberie on April 19, 2015, 08:31:21 am
Post by: emmy_f on April 19, 2015, 08:51:37 am
Post by: Cornish Cream on April 19, 2015, 08:55:45 am
Post by: cookie1 on April 19, 2015, 09:08:52 am
Post by: Kimmyh on April 19, 2015, 11:35:13 am
Post by: emmy_f on April 19, 2015, 12:09:00 pm
Post by: Kimmyh on April 20, 2015, 12:50:17 pm
Post by: Jennyray007 on January 30, 2016, 06:05:01 am
Wondering if I should put the frosting on and then do I leave cupcakes out overnight or refrigerate?
Also I am making rainbow cake should I put together with cream and layer it today and also ice and leave refrigerated for tomorrow.
Responses greatly appreciated.
Post by: cookie1 on January 30, 2016, 06:09:21 am
If it's quite cool your cupcakes would be ok in a large tin I think. I find that the fridge makes the cakes seem a bit stale.
Post by: Jennyray007 on January 30, 2016, 06:59:47 am
I'll make them and put them in the fridge as its a bit humid. Might not do the main icing until tomorrow morning.
Post by: Jamberie on January 30, 2016, 10:20:11 am
Post by: Kimmyh on January 31, 2016, 09:53:49 am
Post by: Jamberie on January 31, 2016, 10:08:29 am
Post by: Kimmyh on February 03, 2016, 11:05:01 am
Post by: cookie1 on February 03, 2016, 11:11:46 am
Post by: maddy on February 05, 2016, 08:56:25 pm
This is still my go-to icing.
The cookies & cream version is the most requested if I have an order.
It really is so crucial that the roux is not a little warm still.
Like mentioned, I prefer to make it early in the morning, kept at room temp & make icing in afternoon.
If it's added too cold to the butter/sugar stage...it can look a bit funny.
Post by: Chris-Nekkhammaruci on February 22, 2016, 06:06:36 am
I made this frosting, the choc version to go with my Dark & Creamy Choc Fudge Cake (adapted fr Sweetapolita.com). Will make this again - will try other version and this definitely a keeper. Thank you so much.....
Brgds
christina
Post by: Jamberie on August 08, 2016, 12:52:35 pm
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Post by: Cornish Cream on August 08, 2016, 01:37:46 pm
Post by: judydawn on August 08, 2016, 03:42:45 pm
Post by: thermilover on August 08, 2016, 10:41:26 pm
Post by: mab19 on August 09, 2016, 05:33:52 am
Post by: cookie1 on August 09, 2016, 01:10:43 pm
Post by: Jamberie on August 10, 2016, 03:01:50 am
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Post by: *suzanne* on August 11, 2016, 05:26:16 am
Post by: Jamberie on August 21, 2016, 04:27:07 am
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Post by: Kimmyh on August 29, 2016, 11:22:17 am
Post by: Jamberie on August 29, 2016, 11:23:24 am
Lovely cupcakes jam. This recipe is the best.Thanks Kimmy ☺ yes, it is certainly the best!!!
Thanks everyone ☺ I used Americolor sky blue and Wilton pearlescent spray to get the colour. I was very pleased with the outcome.
Sent from my GT-I9505 using Tapatalk
Sent from my GT-I9505 using Tapatalk
Post by: BeezeeBee on October 06, 2016, 02:45:57 pm
Hope my friends here are well. Miss the banter. Lucky I'm still connected to some via Facebook :)
I wonder if anyone here has made a Rosette Cake before, using this fabulous frosting.
Making one for mum's 70th tomorrow. 3 tier 22-cm diameter cake. About 10 cm height. 3 rows of rosettes on the sides, rosettes on the top.
Wondering if I could pull it off with 4 batches of this recipe. 2 recipes for filling, coating and top row. 1 recipe each for 2 bottom rows.
Thanks!
Post by: cookie1 on October 07, 2016, 02:03:23 am
I really haven't a clue re your buttercream, but what you mentioned certainly sounds enough to me. If you get it made a little before time, you could always wizz up some more. I always freeze my leftover buttercream, so if you did make too much you could freeze it. When I need it I let it thaw and give it a beat up by hand and it's fine.
Happy 70th to your Mum.
Post by: Jamberie on October 07, 2016, 06:12:37 am
Post by: Kimmyh on October 10, 2016, 10:43:22 am