Most adults remove most of the icing off a cupcake, right?

[Anonymous]

Anonymous wrote:I skip the cupcake and just eat the icing straight out of the can. No guilt.

Frosting from a can is disgusting, as is whatever garbage frosting generic grocery store make. No thanks. But real homemade buttercream or Swiss meringue frosting is amazing. I’d eat that on a cupcake in its entirety

[Anonymous]

Anonymous wrote:I don’t buy store bought cupcakes. The homemade ones usually have delicious frosting (with actual butter) and not nearly as much as the piped store ones.

Related, I used to make great buttercream that was so light and delicious but the last several times I've made it, it's been dense and heavy and I can't figure out why. I am making it the same way as ever, same recipe. I start with softened butter, add the powdered sugar, then the cream and vanilla and salt. It will seem fine and then when I go to frost it will just feel heavier and stiffer than usual. And then it will wind up very dense once on. It is the weirdest thing. I thought it must have to do with the butter consistency, that I needed to soften it longer or whip it for longer before adding the powdered sugar, so I tried that and it made no difference. So then I did the opposite and that made it worse.

It's baffling because until about 3 years ago, I'd made buttercream dozens of times and never had this issue. Thinking it was a decline in butter quality, I tried making it with a higher quality butter. No dice.

Such a mystery. So until I can resolve my buttercream issues, I have been buying cupcakes at a bakery and they definitely make real buttercream and it's delicious.

[Anonymous]

My DH sometimes asks me "What DC mad about today" regarding my DCUMAD reading habit. Often the answer is "nothing, really." Or they're mad about something normal to be mad about.

But this morning I was able to tell him there was a 7 page thread based on an OP who asserted all adults must scrap most of the frosting off a cupcake before consuming it, and then got to read him the choicest responses. Thanks, all -- this is the content that keeps my marriage fresh.

[Anonymous]

Anonymous wrote:Yeah, with my tongue.

Same. What are you even talking about, OP? The cake is the delivery device for the icing!

[Anonymous]

I'm heavy but not a cupcake fan, so I wouldn't eat it unless it's very special from a great bakery, and then I would also eat the icing.

[Anonymous]

Anonymous wrote:I break off the bottom and make a little sandwich.

This is ingenious. Thank you.

[Anonymous]

I am somebody who generally likes the icing more than the cupcake, so, there you have it. If the icing isn't good, I'm not eating it at all.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don’t buy store bought cupcakes. The homemade ones usually have delicious frosting (with actual butter) and not nearly as much as the piped store ones.

Related, I used to make great buttercream that was so light and delicious but the last several times I've made it, it's been dense and heavy and I can't figure out why. I am making it the same way as ever, same recipe. I start with softened butter, add the powdered sugar, then the cream and vanilla and salt. It will seem fine and then when I go to frost it will just feel heavier and stiffer than usual. And then it will wind up very dense once on. It is the weirdest thing. I thought it must have to do with the butter consistency, that I needed to soften it longer or whip it for longer before adding the powdered sugar, so I tried that and it made no difference. So then I did the opposite and that made it worse.

It's baffling because until about 3 years ago, I'd made buttercream dozens of times and never had this issue. Thinking it was a decline in butter quality, I tried making it with a higher quality butter. No dice.

Such a mystery. So until I can resolve my buttercream issues, I have been buying cupcakes at a bakery and they definitely make real buttercream and it's delicious.

Some powdered sugar has cornstarch in it. Maybe it’s that? Or that the butter has a different fat content.

[Anonymous]

Anonymous wrote:Obviously most kids just eat the entire thing but most adults know to remove most of the icing first before eating a cupcake, right? Bakers put more than necessary on for aesthetics.

I guess if you want to seem like a precious little toddler, sure. Either eat the cupcake as it’s presented to you, or decline it.

I’m embarrassed for you.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I break off the bottom and make a little sandwich.

This is ingenious. Thank you.

Apparently we are the only ones who didn’t know this method! What else don’t we know???

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Some do, some don't, depending on how much frosting they like.

This. Who cares what people do OP? People will be ok with some extra sugar lol. I don't like cake and frosting in general (but could crush a bowl of Doritos) but this seems like such an odd post.

A fresh cupcake doesn’t need an inch or two or three of butter icing. It’s there for aesthetics, to look pretty and appealing in the case or in the box. I think most adults know it’s proper form to remove most of it before actual consumption.

No, it isn’t “proper form.” Good lord.

Proper form

Step 1: Cupcake is offered. Respond "I couldn't possibly! I had a huge lunch! Well, if you insist... just a small bite..."
Step 2: Dramatically request a knife so you can scrape off the frosting. Note how it has been many years since you've had one.
Step 3: Purse lips, make sure you are slow and methodical. You don't want anyone to think you're going to enjoy this.
Step 4: Acting as though you are about to gag, take a bite of the cupcake. Your bite should be less then 1/4 of a large cupcake or half of a mini cupcake.
Step 5: Exclaim "This is waaaaay too sweet!!! How do people even eat this!"
Step 6: Discard the remainder of a large cupcake into a napkin. It is acceptable to finish off a mini-cupcake with one more bite.
Step 7: Giggle about how you've been "sooooo bad" and vow to do an extra two hours in the gym to work it off.

If you are my mom: you send my dad to get one so you can have "one bite"--because she can not possibly be seen eating her own cupcake, or piece of cake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yeah, with my tongue.

Same. What are you even talking about, OP? The cake is the delivery device for the icing!

I sometimes throw away the cake and just eat the icing.

[Anonymous]

Anonymous wrote:My DH sometimes asks me "What DC mad about today" regarding my DCUMAD reading habit. Often the answer is "nothing, really." Or they're mad about something normal to be mad about.

But this morning I was able to tell him there was a 7 page thread based on an OP who asserted all adults must scrap most of the frosting off a cupcake before consuming it, and then got to read him the choicest responses. Thanks, all -- this is the content that keeps my marriage fresh.

haha that's amazing. you should start a thread you update every day with what you tell your husband people are mad about here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t buy store bought cupcakes. The homemade ones usually have delicious frosting (with actual butter) and not nearly as much as the piped store ones.

Related, I used to make great buttercream that was so light and delicious but the last several times I've made it, it's been dense and heavy and I can't figure out why. I am making it the same way as ever, same recipe. I start with softened butter, add the powdered sugar, then the cream and vanilla and salt. It will seem fine and then when I go to frost it will just feel heavier and stiffer than usual. And then it will wind up very dense once on. It is the weirdest thing. I thought it must have to do with the butter consistency, that I needed to soften it longer or whip it for longer before adding the powdered sugar, so I tried that and it made no difference. So then I did the opposite and that made it worse.

It's baffling because until about 3 years ago, I'd made buttercream dozens of times and never had this issue. Thinking it was a decline in butter quality, I tried making it with a higher quality butter. No dice.

Such a mystery. So until I can resolve my buttercream issues, I have been buying cupcakes at a bakery and they definitely make real buttercream and it's delicious.

Some powdered sugar has cornstarch in it. Maybe it’s that? Or that the butter has a different fat content.

The butter fat content was my thought too, perhaps since “ European style” butters are more common than they used to be?

But PP with the buttercream issue: try making Swiss meringue buttercream. It is so much better and so light and fluffy. It’s slightly more work, but not that much, and totally worth it.

[Anonymous]

It depends if it’s good frosting or bad frosting. If it’s excessive frosting, I probably won’t eat all of it.