Originally Posted by sugarmommy83
I want something similar to the buttercream you get on those supermarket bakery cakes but still haven't had any luck! Any suggestions for a frosting for cupcakes that you can decorate with, that tastes great and looks great?
After 2 long years of repeated posts and questions and talking to my experienced cake decorator friends and searching the internet, I finally found out why I cannot find any recipes that replicate the "supermarket" fudge frosting. I was finally able to find the reason I can't replicate the fudge frosting at home: commercial baking ingredients called "Fudge Base".
Anyway, a lot of "grocery store" frostings are made commercially in HUGE amounts and sold in 40 lb. buckets. You are not going to get the same taste at home.
However! You can make excellent buttercreams. If you live in a state where they still sell white shortening with trans-fats listed in the ingredients, buy that and use instead of Crisco. Crisco is trans-fat free.
Use one of these recipes:
BUNNYWOMAN'S CRUSTING BUTTERCREAM: (a lovely lady on Wilton.com)
BUNNYWOMAN'S CHOCOLATE BUTTERCREAM:
BUNNYWOMAN'S MOCK SHACK:
INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/
Single Batch Recipe:
1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.