I'm making cupcakes for DD's party this weekend. Usually, I use the store bought icing out of convenience, but since I'm making 4 dozen cupcakes, I thought it might be easier to make a big batch of icing from scratch.... but I want it to taste good 
There's a bajillion recipes out there so I have no idea which one to go to.
Any favorites out there?
ETA: I'm making strawberry and plain white cupcakes.
GOLD / wonderful pea / 17697 posts
What kind of icing are you thinking about? I use a cooked flour icing for cakes, but it's not really sweet like the store-bought kind.
GOLD / cantaloupe / 6703 posts
I like the Wilton's buttercream recipe. It's 1 lb powdered sugar, 1 cup butter, 7-8 teaspoons milk (to desired consistency). If you want to add flavorings or colors, you can add 1 tsp of flavoring or as much color as you want. If adding color, gels are preferred, but food coloring will work, just lessen the amount of milk by a little. Add 1 tbsp of meringue powder if you want it to harden at all, otherwise it'll stay relatively soft, but still thick enough to pipe.
wonderful cherry / 21504 posts
I am obsessed with the frosting recipes in the Magnolia Bakery cookbook (you can find them online though). Are you looking for one icing for both cupcakes? Or two flavors? Their lemon buttercream is awesome and the chocolate buttercream is my favorite. (Maybe lemon and strawberry, and chocolate with white cupcakes?) I'm not such a huge fan of plain vanilla frosting so I don't think I've ever made theirs from the cookbook. I can find links to the other two if you are interested.
Note- I always use less butter than their recipes call for, and the recipe makes a TON.
pineapple / 12526 posts
This is a good one. I'm always a fan of buttercream. If you need stiffer consistency, you can do 1/2 butter and 1/2 shortening also. I love to add almond extract to mine along with the vanilla, gives it an extra flavor.
wonderful grape / 20453 posts
It really depends on what type of frosting you like...I prefer a more European flavor to my cake frosting. I hate traditional buttercream. It's far too sweet for me.
This is, hands down, my favorite recipe: http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
It looks scary when it comes together, but when it does, it is fantastic. It pipes smoothly and has a very delicate and sweet flavor to it without overpowering your cake. I always get lots of positive feedback when I use this recipe. Oh and it makes a crapload of frosting.
pea / 20 posts
i recently made the swiss meringue buttercream frosting on smitten kitchen. it took a while to make but was the best white/vanilla frosting i have ever made. highly recommend.
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