So apparently the cupcake icing was a hit among the people who ate the cupcakes: the sturdy whipped cream. I improvised the recipe myself because I dislike runny icing -- I mean, who does like it, right? The problem with this recipe is that I tend to agar (a Singaporean lingo, meaning 'estimate') my measurements and I just go along with the texture when I feel that it is acceptable. Nonetheless, I decided to post it because a friend requested (:
Sturdy Whipped Cream Frosting (For 9 Cups):
- 3 / 4 cup Nestle Cream
(I only use the thick part, not the runny watery thing inside the can)
- 2 1/2 cup of Icing Sugar
- 3/4 cup Unsalted Butter
- 1 teaspoon vanilla essence
- 1 teaspoon of rum *optional
It's also important to make sure that the butter is slightly cold, below room temperature and soft. This is the usual case for most whip cream frosting.
- Blend the butter on low-speed until becomes moist and soft
- Sift in the 2 cups of icing sugar bit by bit and blend on low speed (until it becomes fluffy)
- Add in vanilla essence and rum
- Add in Nestle Cream and blend on low speed
- Sift in left over icing sugar on low speed for 2 mins and med speed for 1 minute
the most important part here is to not over blend because the whole icing might separate and fail.
I'd also recommend adding in 1 cup of heavy cream (not low fat). This is because fat holds icing together to prevent it being runny. Have fun!
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