SNPiccolo5
Senior Cook
So just for fun today, I decided to experiment with making a frosting I would like. I really like whipped cream, but it's never substantial enough for frosting a cupcake, so this is what I tried.
I whipped 1 stick of butter (at room temp) until it was fluffy and white. Then, I added 2 Tb cream and whipped it into the butter. Then added 1/2 cup powdered sugar. This wasn't sweet enough, but it seemed the flavor was off, too, so I decided to use regular sugar. Of course, this made it grainy, but I fixed it!
I set up a double boiler, and put the granular frosting over the steam and whisked it- it became shiny, smooth, and I couldn't tell there was regular sugar in it any more! I then folded in the rest (1/3 cup liquid?) whipped cream after whipping it.
After this, I added some vanilla and popped it in the fridge to see how it did in there. I came home hours later, and it was very stiff. This is of course because it is mostly butter. It also tastes, to me, a little too buttery, but still very good. I tried to break it apart, but as I mixed it, it separated into a gobbly mess of what looked like tiny cottage cheese, if you know what I mean- curdled, or something.
But, I put it over the double boiler again, and it "melted" back into the frosting again- it probably looked better! It was honestly like magic, I have no idea how it happened.
I now made some chocolate cupcakes to put it on and they're amazing!
I whipped 1 stick of butter (at room temp) until it was fluffy and white. Then, I added 2 Tb cream and whipped it into the butter. Then added 1/2 cup powdered sugar. This wasn't sweet enough, but it seemed the flavor was off, too, so I decided to use regular sugar. Of course, this made it grainy, but I fixed it!
I set up a double boiler, and put the granular frosting over the steam and whisked it- it became shiny, smooth, and I couldn't tell there was regular sugar in it any more! I then folded in the rest (1/3 cup liquid?) whipped cream after whipping it.
After this, I added some vanilla and popped it in the fridge to see how it did in there. I came home hours later, and it was very stiff. This is of course because it is mostly butter. It also tastes, to me, a little too buttery, but still very good. I tried to break it apart, but as I mixed it, it separated into a gobbly mess of what looked like tiny cottage cheese, if you know what I mean- curdled, or something.
But, I put it over the double boiler again, and it "melted" back into the frosting again- it probably looked better! It was honestly like magic, I have no idea how it happened.
I now made some chocolate cupcakes to put it on and they're amazing!