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.

I’ve also had the same issues recently with the same buttercream recipe I’ve made since my grandmother taught me in the 1970s. Something is up with butter.

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.

Proper form? Why, you officious twatwaffle. Bless your heart.

Anonymous wrote:

Anonymous wrote:There is no polite way to scrape the frosting off a cupcake so you actually look childish if you do it. Either decline it or eat it.

At least with cake you can kind of discretely do it with your fork, if you must.

Peel off cupcake liner. Use knife. Scrape frosting. Put excess frosting into cupcake liner. Discard.

Anonymous wrote:There is no polite way to scrape the frosting off a cupcake so you actually look childish if you do it. Either decline it or eat it.

At least with cake you can kind of discretely do it with your fork, if you must.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Imagine someone who thinks they're too good for icing, yet thinks cupcakes are a legitimate adult good.

Cupcakes from a good bakery, with butter or cream cheese frostings, are fantastic. Grocery store and low rung cupcake retailers are rubbish.

The ones baked by good home bakers are often the best of all.

In my experience, usually good cake and good frosting go together. So, if the cupcake is worth eating, then I eat the whole thing. If it's not, then I decline the whole thing. Deconstructing the food someone serves you is rude. I guess if you're home alone with the left overs from your kid's birthday you can do what you like.

Home baked?? DCUM says NO. They may have cats or children. They may not wash their hands. I have learned here that homemade food is a death trap.

Anonymous wrote:I redistribute the frosting so there’s some for every bite of cupcake!

Anonymous wrote:

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.

What was your goal here OP? To pat yourself on the back? Shame others anonymously? weirdo.

Anonymous wrote:to eat it and have a bite of cupcake, yes
also, gimme that corner piece with the big flowers

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.

Anonymous wrote:

Anonymous wrote:Yes. Absolutely yes if it's one of those grocery store cupcakes with frosting that's basically flavored air (not even whipped cream, something else that is super light and sugary). If it's cream cheese frosting or actual whipped cream, probably not.

You mean, flavored palm kernel oil, shortening, or margarine