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Netix, I have mastered that icing! The type of butter and milk definitely makes a huge difference. Last time I was whipping the butter for *ages* and it just looked like it was getting too warm and wanting to melt though. With the 'real' milk and butter, the colour of the seperate parts was even different, and the taste was better. And I was able to pipe it!
So stoked with this recipe, I love these little cakes
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Yay for you Kaytee! Aren't these cakes just the most divine things? Also, if you don't overfill the patty pans, they are easier to ice (i pipe the icing on too) and seal the cakes, keeping them moist and super yummy.
The iced cakes are best served at room temperature, but do watch the icing doesn't melt now we're into Summer. The icing is also delicious on warm scones.
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I just printed this recipe cos I am making it for xmas. I was going to ask if the icing was thick enough to pipe, but I just read that it is!
I love cream cheese icing, but I may just use this one......is it better?
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Yep, definitely okay to pipe! Obviously if the icing is too warm or too cold, it won't work so well. In general, at the time you've made it is good. Make the icing before you really need it, sometimes it just seems impossible to get the flour and butter to cook properly, or takes ages for the butter to whip up. It can sit happily, covered at room temperature (not too warm), or in the fridge, but do take it out and allow it to come back to room temperature before needed. The same goes for serving.
You *could* tint it green so that you'd have red cake and green icing for a Christmas theme, but that could could look a little creepy. Decorated with gold or silver cachous/coated chocolates, holly leaves, etc, could look just as impressive. Instead of being a red velvet cake, perhaps you could tell your guests it is a Christmas Holly cake.
If you ask me, I think it is definitely far superior to cream cheese icing, but I could be a little biased. Like I said above, it's great spread on scones (have tried it on both plain and date scones), and probably anything you would served with whipped cream. My friend calls it "Portable Ice Cream", because, well, that's what it tastes like. I might even make some to serve with my Christmas cake or light pudding. Depends, it would have to travel to Melbourne, in the car for about 5 hours.
I want some!
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This was my first attempt at piping icing, and after a few messes it worked great
And yeah, don't let it melt! Mine started off on the way to a picnic looking perfect, then we got held up in 30 minutes of road works. By the time we got there DD was a crying mess so I had to carry her and the cupcakes took an unintended ride in the pram lol. They didn't look so great when we arrived!
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Thanks guys!
I have some red, green and white edible christmas pearls for decoration. And I will use christmas patty pan cases too
Still can't decide which icing to make though..........
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Are you serious woman?!? lol.
Aww, Kaytee, I am sure they still tasted great!
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Ok,Ok, I will make the ice cream icing!
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You won't regret it! Delicious!Ok,Ok, I will make the ice cream icing!
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Wonder if it would survive a bit over and hours drive to family on Christmas day. I think it would be a good addition.
Dunno how all the mums would feel about the red dye though?
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I reckon it might survive better if you kept the icing seperate and could keep it cool, and then iced them when you got there. If you're worried about the food dye, you could try the beetroot juice option?
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I just made this icing as a trial for xmas. It was nice, but the buttery taste was too much. And I love butter over marg any day. The only thing I did different was halve the ingredients so it wouldn't make so much.
Is is supposed to taste really buttery?
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I don't think so Tasha, mine didn't taste buttery at all. Did it go white or was it still yellow?
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I prefer cream cheese frosting - the zesty flavour seems to balance the cupcakes better.
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It was still kinda yellow
I love cream cheese frosting though. Hmmm, maybe I might just do the cream cheese......
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That might explain the buttery taste - dunno if it would be the type of butter, or not whipped enough. But if you like the cream cheese icing and it works, they'll be great
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Mine never tastes buttery, just like vanilla ice cream pretty much... You do have to let the butter whip for ages, until it is as white as possible. But, if you prefer cream cheese icing, its a popular choice.
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Yeah you need to beat the butter un till white, usually anywhere up to 20mins with a standard mixer. If it isn't white and stiff it will just taste like butter even after you add the sugar and vanilla etcIt was still kinda yellow
I love cream cheese frosting though. Hmmm, maybe I might just do the cream cheese......
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