Valentine's Day Cupcakes from Magnolia Bakery: How to Make Icing
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Date: 2020-08-15
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Comments and reviews: 10
brazilianeyes13
I did this recipe, and it tasted great, but the consistency was liquidy. No idea what I did wrong, but I've never ever been able to get a frosting right. I do not know why. Ummm, some things I did different was just usuing a hand mixer and I also cut the recipe in half. I also use this butter that is not necessarily real butter, but a substitue since my mom is lactose intolerant. It's blue bonnet. It's also made for cooking and has the same consistency and flavor of butter. Any ideas?
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I did this recipe, and it tasted great, but the consistency was liquidy. No idea what I did wrong, but I've never ever been able to get a frosting right. I do not know why. Ummm, some things I did different was just usuing a hand mixer and I also cut the recipe in half. I also use this butter that is not necessarily real butter, but a substitue since my mom is lactose intolerant. It's blue bonnet. It's also made for cooking and has the same consistency and flavor of butter. Any ideas?
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D. Eva
Oh c'mon guys why can you be such be perverts! It's a normal cooking show and why do I see lots of people always complaining about your mistakes in here and how really sweet it is, how fat it is, how long it is to make. Don't be lazy. If you make a mistake don't complain. There could be a mistake. This woman makes you a great recipe and she looks like a nice woman and she doesn't want you to get a heart attack. I might feel like an asshole here but im talking to you aswell Sunflower2590
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Oh c'mon guys why can you be such be perverts! It's a normal cooking show and why do I see lots of people always complaining about your mistakes in here and how really sweet it is, how fat it is, how long it is to make. Don't be lazy. If you make a mistake don't complain. There could be a mistake. This woman makes you a great recipe and she looks like a nice woman and she doesn't want you to get a heart attack. I might feel like an asshole here but im talking to you aswell Sunflower2590
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Samantha
This is actually a fabulous icing - if you'd like to research it a little more it's traditionally called Ermine Icing, and isn't as sweet as American buttercream (butter & confectioner's sugar. It's not difficult when you get the hang of making it but, if it's too sweet, lumpy or loose, then you're making it wrong. I feel like some of you are making your stories up. lol, I make this icing all the time, it really does go great with chocolate cupcakes! :)
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This is actually a fabulous icing - if you'd like to research it a little more it's traditionally called Ermine Icing, and isn't as sweet as American buttercream (butter & confectioner's sugar. It's not difficult when you get the hang of making it but, if it's too sweet, lumpy or loose, then you're making it wrong. I feel like some of you are making your stories up. lol, I make this icing all the time, it really does go great with chocolate cupcakes! :)
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xhottestpink
i say try it! although i will give u a tip we learned in culinary school. adding a little vanilla to the milk and flour mixture can play up the vanilla flavor and make it more tasty! vanilla in the flour milk base AND some in the butter sugar then when combined youll get a true vanilla flavor. this icing is light and fluffy. i say give it a go!
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i say try it! although i will give u a tip we learned in culinary school. adding a little vanilla to the milk and flour mixture can play up the vanilla flavor and make it more tasty! vanilla in the flour milk base AND some in the butter sugar then when combined youll get a true vanilla flavor. this icing is light and fluffy. i say give it a go!
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Irish
Fantastic recipe. Not too sweet, very light, and easy to work with. So easy to make. Frostings made with confectioner's sugar are far too sweet. Having worked in several bakeries and having attended SCI, I highly recommend this recipe to those who wish to focus on a pleasant experience when eating cake. Thank you so much for this awesome recipe. :)
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Fantastic recipe. Not too sweet, very light, and easy to work with. So easy to make. Frostings made with confectioner's sugar are far too sweet. Having worked in several bakeries and having attended SCI, I highly recommend this recipe to those who wish to focus on a pleasant experience when eating cake. Thank you so much for this awesome recipe. :)
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Samantha
Luciferhelidon I'm well aware of the logistics, the jist being that the water molecules rearrange themselves so that they require more space which can be arguably be considered a state of expansion. So put the dictionary back, because I know you're holding it tight in an effort to sound smart. Douchebag.
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Luciferhelidon I'm well aware of the logistics, the jist being that the water molecules rearrange themselves so that they require more space which can be arguably be considered a state of expansion. So put the dictionary back, because I know you're holding it tight in an effort to sound smart. Douchebag.
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Dinah
worstttttttttt recipe for icing its not creamy like she she said pretty lumpy i done this recipe 2 times because i thought i messed up but then i found i found out that i was doing exactly what she said to do so recipe is the worst recipe i used in my whole life DO NOT USE THIS RECIPE!
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worstttttttttt recipe for icing its not creamy like she she said pretty lumpy i done this recipe 2 times because i thought i messed up but then i found i found out that i was doing exactly what she said to do so recipe is the worst recipe i used in my whole life DO NOT USE THIS RECIPE!
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Wickedly
I'm really torn about this. I wanna do it, but it seems 50% HATED IT and 50 LOVED IT. I don't want to waste money, seeing as cream cheese is rather expensive here =/ Could you guys give me an answer? whether you liked it or not. thank you so much!
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I'm really torn about this. I wanna do it, but it seems 50% HATED IT and 50 LOVED IT. I don't want to waste money, seeing as cream cheese is rather expensive here =/ Could you guys give me an answer? whether you liked it or not. thank you so much!
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Janice
How long are you supposed to whisk the base for. I always get a film on top of the base as it is cooling. How do I prevent this from happening. For many years I have been making an icing like this using crisco and powdered sugar for a cookie I make.
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How long are you supposed to whisk the base for. I always get a film on top of the base as it is cooling. How do I prevent this from happening. For many years I have been making an icing like this using crisco and powdered sugar for a cookie I make.
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DCgirl890
More easier vanilla icing (it taste good too): 1/3 c. soft butter 3 c. confectioners' sugar 1 1/2 tsp. vanilla About 2 tbsp. milk Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
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More easier vanilla icing (it taste good too): 1/3 c. soft butter 3 c. confectioners' sugar 1 1/2 tsp. vanilla About 2 tbsp. milk Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
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