FROSTING!?

Okie so I'm making giant cupcakes for a bake sale for soldiers and their families on friday. The last time I attempted to make frosting it turned out really bad...was super sweet when you first ate it and then left a really bitter taste in the mouth after. The recipe for that was...

12 tbsp. (1-1/2 sticks) unsalted butter (which I had to melt and strain)
1 package (16 oz.) confectioners sugar
1/2 cup heavy cream, plus more if needed
1 tbsp. pure vanilla extract
pinch of salt

It just...wasn't good. Last night I was watching Alton Brown and he had shortening, sugar, raw eggs, cream of tartar, I think some sort of dairy and vanilla extract. I don't remember exactly...

Anyway...I want a really great tasting frosting that's thick enough to decorate with and holds up well.  Please, please, PLEASE help! I know I'll get alot of comments refering Junehawk...but if you have any recipes (june or anyone else) please help!!

thanks
ericka

Example of the "look" I'm going for...because different kinds of frosting have difference thicknesses..

Have you tried looking at the Magnolia Bakery cookbook? (The Sex ATC cupcake restaurant?) They're bound to have something...I can't seem to access anything on this side for them, but you should be able to over there...

Are you looking for chocolate? You show chocolate cupcakes but your recipe (which I think was a Martha) seemed to be vanilla.....

Have you tried looking at the Magnolia Bakery cookbook? (The Sex ATC cupcake restaurant?) They're bound to have something...I can't seem to access anything on this side for them, but you should be able to over there...

Are you looking for chocolate? You show chocolate cupcakes but your recipe (which I think was a Martha) seemed to be vanilla.....

Oh I'll check it out.

Oh mainly vanilla...I was only showing those pictures for the consistency

I generally use buttercream icing, which I think will give you the look you want. I think. Maybe someone else can give you better advice. I think JuneHawk uses mostly fondant, which won't be the right texture for those swirls.

I found this Alton Brown recipe for buttercream icing. It's not the way I'd make it, but if you like him you might like it.

Have you tried looking at the Magnolia Bakery cookbook?

That was going to be my suggestion -- I just made a Victoria Sponge night before last and used their vanilla buttercream recipe.

This site uses the buttercream recipe I use, and their picture looks more or less like what you want. That piping will be a bit tricky, though! I'm more of a spreader. 

That was going to be my suggestion -- I just made a Victoria Sponge night before last and used their vanilla buttercream recipe.

Here is that recipe.....

MAGNOLIA BAKERY

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

I generally use buttercream icing, which I think will give you the look you want. I think. Maybe someone else can give you better advice. I think JuneHawk uses mostly fondant, which won't be the right texture for those swirls.

I found this Alton Brown recipe for buttercream icing. It's not the way I'd make it, but if you like him you might like it.

Oh yeah I know she mostly uses fondant...lol that is def not what im looking for!

I saw that earlier but I was unsure about the raw egg especially after that warning. Plus I'd like to see it or have someone who has experience with it before I make it.  THANK YOU!

That was going to be my suggestion -- I just made a Victoria Sponge night before last and used their vanilla buttercream recipe.

Do you mind if I ask what their recipe is?

Here is that recipe.....

Thank you!

I think I might try that...BUT I welcome any other ones!

What kind of nozzle are you using? I think you'd need a really big one if you want like what is seen in those photos....

This site uses the buttercream recipe I use, and their picture looks more or less like what you want. That piping will be a bit tricky, though! I'm more of a spreader. 

Ty I think Im gonna use that Magnolia one. The piping is going to be interesting but I'm willing to try!

What kind of nozzle are you using? I think you'd need a really big one if you want like what is seen in those photos....

Um I have alot...I have a set of different sizes ranging from itty bitty to pretty big. I don't really care if they look like that design wise just the thickness/consistency of the frosting

They do look really good. That bottom photo looks like the canned frosting to me... that kindof chocolatey shiny-ness... if that makes sense...

This thread is seriously agitating my diet

They do look really good. That bottom photo looks like the canned frosting to me... that kindof chocolatey shiny-ness... if that makes sense...

This thread is seriously agitating my diet

Really!? the top one looked more canned to me lol but you might be right it has that shinyness!

ha...same here im glad Im makin them for other people and not myself. plus they are gonna be giant haha