Runny Frosting - Our Solution

Uh-oh, we are getting a lot of e-mails about runny frosting. Something is up. We have noticed it too and have been having a really hard time with some of the canned frosting on the market that used to be nice and thick. They melt and run once you frost with them. We have been in touch with the manufacturers and hopefully they can fix it. Meanwhile we suggest that you try the Almost-Homemade Buttercream Frosting on page 227 of Hello, Cupcake!. It is made from marshmallow fluff and butter, with vanilla extract and confectioner's sugar. It is really simple to make, tastes great, and has the body and texture you need to hold your candies in place for all of our designs. We know it adds a step to making the designs but we think it is worth the effort, especially if you are making a cupcake masterpiece for your loved ones. Give it a try and we will keep you updated on the frosting front.

Keep on cupcaking!
Alan and Karen

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Posted by hellocupcakeblog at 3/23/2009 2:13 PM
Categories: Our Readers' Cupcakes,Cupcake Sources and Tips,Testimonials
 

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  • 3/23/2009 2:41 PM Missy wrote:
    You can also buy Wilton (decorator's icing) icing in a can at your local craft store like Michaels or Hobby Lobby if you don't want to make your icing. As a bonus you can use a coupon to purchase it!
    Reply to this
    1. 4/16/2009 7:28 PM Jan Helm wrote:
      Thanks for the info Missy. I will try the Wilton icing. I was so depressed when the canned frosting didn't hold its shape and looked actually kind of melty. I tried several different kinds while making the pupcakes and since the book said don't be afraid to pile the icing on, I thought it was just me! I have found that when you put the decorated cupcakes into an airtight container, everything slides off. I thought that to keep them fresh until the next day, you should do this. I have found loosely covered works better, but should we be worried about them drying out??
      Reply to this
  • 3/23/2009 4:59 PM Bettina wrote:
    And here I was thinking that it was just because it was hot and humid here in Australia. I used the Betty Crocker frosting last year without and problems, but this year! I resorted to making Italian Butter Cream or chocolate ganache as it holds it's shape in hot weather better.
    Hopefully they'll fix the problem and all will be well. Thanks for the heads up.
    Reply to this
  • 3/23/2009 6:16 PM Tiffany Nash wrote:
    Thanks so much for keeping us informed. I will be teaching a class using your book this fall & I am glad that the kids won't have 'icing' issues! Thanks again.
    Reply to this
  • 5/17/2009 1:36 AM Jennifer wrote:
    I tried to make the sunflower cupcakes and had a terrible time with runny frosting. I tried again and added confectioners sugar to the canned frosting until it dried out the frosting a little. It really helped, the frosting even held up when I had the frosting bad in my hands for a prolonged period of time. My cupcakes are beautiful.
    Reply to this
  • 5/19/2009 9:33 AM Terri wrote:
    I am wondering if the almost homemade icing w/marshmallow creme is also suitable for "dipping" the cupcakes, as for the shark attack sharks. Any information would be greatly appreciated!
    Reply to this
    1. 6/29/2009 2:17 PM hellocupcakeblog wrote:
      We do not dip with the Almost Homemade Buttercream. For us only the store bought frostings like Duncan Hines Classic can take the heat and them firm up to make that terrific glaze we love on our cupcakes. Alan

      Reply to this
  • 5/26/2009 3:13 PM Maria G wrote:
    I made the almost homemade frosting and yes it was delicious, but it did melt off the doll...was it the doll
    Reply to this
  • 6/20/2010 11:51 PM Tara wrote:
    Reuncan Hines. As you suggested I did a batch using the homestyle vanilla frosting over your modified box chocolate cake recipe. Kudos for the buttermilk idea - it cuts the sweetness enough and the texture of the cakes were great. However, when it came to icing them, another story altogether. I uses DH vanilla - perfect texture for dipping and piping. However when we sat down to enjoy them, the thin glaze of the frosting was still overwhelmingly sweet for a grown up palette. I made a second batch of cakes again today - and whipped a softened brick of cream cheese into the can of vanilla frosting. HELLO!!! PERFECT!!! I melted, tinted, and dipped all my cakes and piped successfully as well, with one exception (see below). It also was whiter too, which is always nice. The flavour was superb on the vanilla/coconut cupcakes but I like cream cheese frosting on everything anyway. There was one caveat - if your cream cheese is not warm and soft enough before you whip it, little chunks will not dissolve and clog your piping nozzles. Otherwise the texture was spot on. As much fun as it is to decorate them, I need to be able to eat them too, and I just find the canned frostings over-the-top sweet. No, I am not a sugar hater....a great tip to pass on, and easy, easy, easy.
    Reply to this
    1. 6/27/2010 9:51 AM hellocupcakeblog wrote:
      Genius, and amazingly thoughtful of you to let us know. We will try this as soon as possible. We love anything that makes cupcaking both more fun and more flavorful. Kudos!

      Keep on cupcaking,
      Alan
      Reply to this
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