We don’t recommend making cream-based frostings in advance as these should be made fresh. You can also freeze cupcakes and layer cakes as they are and eat within three months, however, we always prefer the fresh baked taste. Once defrosted, you can add a spoonful of icing sugar and rewhip for a few seconds until fluffy and spreadable. Just seal your buttercream or cream cheese frosting in a plastic tub and allow to defrost in the fridge before using. To rescue it simply whip for a bit longer. It also helps to bring your butter to room temperature before use so that you don’t get cold lumps of butter in the frosting. Sifting the icing sugar will help you to avoid obvious lumps of sugar in your frosting. This could be because the icing sugar is lumpy or it just hasn’t been beaten for long enough.Īlways use a spatula to scrape down the sides of the bowl so that all the ingredients are incorporated and no lumps of butter or sugar are left in the bowl when mixing.
Some bakers use ice underneath the bowl to cool and a hairdryer on the underside of the bowl to warm it! Changing the temperature can help to bring the mixture back together. If it is too hot or too cool you can help matters by cooling or warming the mixture gently. The same goes for your cream cheese frosting, except cream cheese frosting will split much quicker if overbeaten. If your buttercream frosting has split that will be due to it being too hot or too cold. Adding a splash of extra milk will loosen it up. It’s also worth asking if you put too much icing sugar in there. Take your butter out of the fridge for a few hours before baking and it will be much easier to work with. If the butter is too cold the frosting will seize up and if it is too warm it will be too soft. Scrape the frosting off and allow the frosting to cool in the fridge and the sponges to cool at room temperature before decorating again. Cooling your sponges completely before frosting is very important. If you’re happy with the frosting itself but it is slipping off the cupcakes when you apply it, it could be that your sponges haven’t cooled sufficiently.
Occupation cupcake baker adding ingredients full#
Always use full fat ingredients such as butter, milk and cream cheese as lower fat/margarine versions have a much higher water content which can make the frosting runnier. Cream cheese should always be full fat and should be used cold from the fridge. This could be because the butter was too soft or you added too much milk if it is buttercream frosting or it could be that you have overbeaten it if you’re making cream cheese frosting.Īlso, a hot kitchen can make frostings go runny, so be mindful of the temperature. Luckily, with a little know-how you can turn your frosting nightmare into a dream.īuttercream frosting – beat for five minutes or more, the more you whip the fluffier it gets (too much might trap air bubbles though)Ĭream cheese frosting – beat for ideally around five minutes, but no more or it can go too runny or split It can turn runny, go lumpy or split (gulp!).
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