Cupcake frosting: what am I doing wrong?

[Anonymous]

I've tried making different frosting recipes, but the taste is always so buttery and not like the ones we buy at stores at all. What am I doing wrong? I'm just following the recipe: butter, sifted sugar, vanilla, or variations. Do you have tips or tricks about making a delicious frosting? It can be butter cream or other types (cream cheese, heavy cream,etc) Thanks!

[Anonymous]

I think you want something cream-based instead of butter. Here's one idea from Martha Stewart:

http://www.marthastewart.com/318370/mrs-milmans-chocolate-frosting?czone=food/cake-center/favorite-cake-recipes¢er=276954&gallery=274375&slide=264076

Martha Stewart has never let me down with desserts!

[Anonymous]

You probably aren't using enough sugar. Also, when you say sifted sugar I'm not sure what that is, but I don't think regular while sugar works so well. I do:

1 stick unsalted butter, softened
2.5 - 3 cups powdered sugar
1 tablespoon heavy cream
1.5 teaspoons vanilla

[Anonymous]

Less butter. Tons of powdered sugar. A bit of cream. A bit of vanilla or lemon juice. Add cream cheese if you like (I do). It just takes more powdered sugar.

[Anonymous]

I use the chocolate buttercream recipe on back of domino's confectioner sugar box. Recipe uses a mixture of cream cheese and butter

[Anonymous]

I hate powdered sugar frosting. I like swiss meringue buttercream.

[Anonymous]

I don't use any butter. I mix 1/2 brick of cream cheese (softened) with about 3 cups of confectioner's sugar, 1/2 tsp. vanilla (unless you want the frosting to be completely white, in which case omit the vanilla), and a little milk. Depending on the consistency that you would like, you can up the amount of confectioner's sugar and/or milk.

[Anonymous]

Ditto the less butter more sugar PPs. I also use a bit of cream instead of milk and beat the frosting in my stand mixer for 7 minutes or so. It makes the frosting super fluffy and less dense.

I also love this recipe for White Chocolate Buttercream that I found on a Baker's Chocolate box. But I use, again, less butter and more sugar. To taste, mostly. Strangely, it doesn't taste like white chocolate, it just tastes like a really creamy buttercream. It's fantastic for cupcakes.

Or you can try a boiled milk frosting. Look up Miracle Frosting for recipes.

[Anonymous]

Thanks everyone! I think I was underestimating the amount of sugar needed and will also try adding cream cheese next time.

[Anonymous]

What taste are you looking for? A real "buttercream" is supposed to be very buttery, but is not a taste that fits most modern eaters. It is the kind of thing that Julia Child would have prepared. (off topic, but Cakelove has this type of frosting and I find it hard to eat due to the richness of the butter, but others love this taste). As other suggest, try adding more sugar. A little cream/milk also cuts the richness, if your frosting is getting too dry.

The frosting made in a store is shortening based, which I personally can't stand, but has the benefit of keeping well if left un-refrigerated (buttercream will go rancid).

FYI, I love, love the chocolate frosting from Cherrybrook that is sold at Wholefoods. It seem pretty pricey for boxed powered sugar and coco powder, but tastes amazing.

[Anonymous]

Anonymous wrote:I don't use any butter. I mix 1/2 brick of cream cheese (softened) with about 3 cups of confectioner's sugar, 1/2 tsp. vanilla (unless you want the frosting to be completely white, in which case omit the vanilla), and a little milk. Depending on the consistency that you would like, you can up the amount of confectioner's sugar and/or milk.

This, or use sour cream in place of cream cheese.

[Anonymous]

Anonymous wrote:Thanks everyone! I think I was underestimating the amount of sugar needed and will also try adding cream cheese next time.

And use confectioner's suger, not regular sugar.

[Anonymous]

Regular sugar makes some nasty frosting...

[Anonymous]

I just made an amazing cupcake frosting with 1 stick of unsalted butter, 1/4 cup powdered sugar, a splash of vanilla and a 7 oz jar of marshmallow creme. It was yummy and not to sweet or to buttery. I will double the recipe next time.

[Anonymous]

ooh marshmallow creme sounds good! I'm gonna steal that idea thanks PP. bet that would be good with some chocolate or cocoa powder too

and yeah OP I think maybe it just wasn't enough powdered sugar that you used, I have shorted on the powdered sugar before and the frosting came out runny