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I need a cupcake icing/frosting recipe...

...that is thick enough that it will keep form when I pipe it onto the top of the cupcake. I used a cream cheese recipe, but it won't keep the form of the piping attachment when it goes onto the just pools, flat on top. Thank you for your help!

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Asked by motherofpearls9 at 5:58 PM on Jul. 6, 2011 in Food & Drink

Level 4 (44 Credits)
Answers (11)
  • Go to Wilton's site and look up buttercream, or allrecipes and look up buttercream.

    Answer by Anonymous at 7:39 PM on Jul. 6, 2011

  • maybe try refrigerating for a while? I'm not a baker so don't take my word for it, but I have bought cakes piped with cream cheese icing,

    Answer by luvschocolate at 8:23 PM on Jul. 6, 2011

  • Buttercream Frosting

    4oz (125g) butter
    1 1/2 cups icing sugar
    2 tablespoons milk

    1. Have butter and milk at room temperature.

    2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.

    3. Gradually add about half the sifted icing sugar, beating constantly.

    chocolate cupcake with buttercream frosting and sprinkles 4. Beat in the remaining icing sugar.

    5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

    Chocolate: make up the basic recipe and add 2 tablespoons sifted cocoa powder to the icing sugar.

    Brandy: add two tablespoons of brandy to the mixture for a beautify brandy frosting that teams well with my fruit mince cupcakes.

    Coloured: add a drop of food colouring to frosting until you reach the desired colour.

    Answer by Christmaslver68 at 8:06 AM on Jul. 7, 2011

  • I would go to and they will have tons! You can even list the ingredients you'd like in your icing and ones you don't

    Answer by CassiRae3 at 8:06 AM on Jul. 7, 2011

  • Cream Cheese Frosting

    3oz (80g) cream cheese
    2oz (60g) soft butter
    2 cups icing (confectioners) sugar
    1tspn lemon rind

    1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.

    2. Gradually beat in sifted icing sugar and beat until smooth.

    I would recommend serving this frosting with red velvet, banana, or carrot cupcakes.

    This cupcake frosting can become quite stiff if you add extra icing sugar, which makes it perfect for piping decorations onto cupcakes.

    Answer by Christmaslver68 at 8:06 AM on Jul. 7, 2011

  • Peanut Butter Frosting

    2 1/2 oz (70g) butter
    1 cup confectioners (icing) sugar
    1 cup peanut butter
    3/4 tspn vanilla essence
    1/3 cup cream

    1. Have butter at room temperature.

    2. Mix confectioners sugar, butter, peanut butter and vanilla essence with electric beater until smooth and creamy.

    3. Add the cream and beat on high speed until the mixture is light and fluffy.

    Answer by Christmaslver68 at 8:07 AM on Jul. 7, 2011

  • Basic Butter Frosting


    1/3 cup butter
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 pound (3 1/2 cups) sifted confectioners sugar (powdered sugar)
    3 to 4 tablespoons milk or light cream, or to make smooth and spreadable

    Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners' sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes

    Answer by Christmaslver68 at 8:09 AM on Jul. 7, 2011

  • Fluffy White Frosting


    2 egg whites
    1 1/2 cups sugar
    1/8 teaspoon salt
    1/3 cup water
    2 teaspoons light corn syrup
    1 teaspoon vanilla extract

    Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.

    Answer by Christmaslver68 at 8:10 AM on Jul. 7, 2011

  • Ingredients

    1 pound unsalted butter, at room temperature
    3 pounds confectioners' sugar (3 boxes)
    1/4 cup whole milk, at room temperature
    1 tablespoon vanilla extract
    Food coloring, such as yellow, blue, and red, or your favorite


    In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined

    Answer by Christmaslver68 at 8:14 AM on Jul. 7, 2011

  • cont

    Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.

    If desired, divide the icing into smaller batches and color with food coloring.

    Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again

    Answer by Christmaslver68 at 8:15 AM on Jul. 7, 2011

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