Cupcake Frosting...for a Bakesale

Totally agree with Cari.

I also am not fond of the 1C Crisco recipe. I prefer to half it if I can.

However, you might want to consider using water instead of milk. You don't want people getting sick from the milk in the frosting.

I have 2 kids with summer birthdays. And I began doing cakes for profit on the side. Everyone wants a cake in the summer! : )

I decorate cakes for a living and would strongly recommend you don't use the store bought canned icing. The consistency is too thin and will melt in the heat. I think the Wilton buttercream recipe would be your best bet. 1 cup Crisco, 1 pound powdered sugar, 1 tsp vanilla extract (or whatever flavor you want) and add a few tsp of water to your desired consistency. I would say for the ice cream cone cupcakes, you should make the icing a little more on the stiff side and it will hold up just fine. Have fun!

I also make cakes and live in South Florida with RIDICUOUS heat. Crisco makes my arteries clog just thinking about it, but it does help the frosting hold up in this heat & humidity.

I use this recipe, but you may want to use butter-flavored crisco instead of regular crisco.

1/2 c butter
1/2 c crisco (don't use store brand)
2 tsp pure vanilla extract
4-6 cups of confectioner's sugar (depends on the humitity at the time you make it)
2 tbsp corn starch
2 tbsp milk

cream butter, crisco, and vanilla.
sift 4 cups of the confectioner's sugar and corn starch and add to butter/crisco mixture.
Add milk and additional sifted confectioner's sugar until you reach desired consistency. you don't have to add all 2 tbsp of milk. add just a bit at a time until you get what you are looking for.

Tip: Try to keep it medium stiff, not really floofy and it will stay well for most of the bake sale. She can add it to the top of the "cone cakes" with a pastry bag and a large, round tip for a really pretty, clean effect. You will want to keep them in the shade once you get there to keep them looking nice for the maximum amount of time.

best of luck to your daughter and her squad!

My friend's mom made the Ice cream cone cupcakes for her 4 yr old daughters bday that was outside (swimming party). This is more like a marshmallow type icing but worked great!! Make sure you use real egg whites ... not the stuff you can buy at Walmart in a carton. Found that out the hard way. :o)

Seven Minute Frosting
Ingredients:
1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
dash of salt
2 egg whites
1 1/2 tsp vanilla
Preparation:
Stir together sugar, water, cream of tartar and salt in 2 quart saucepan. Cook over medium heat until mixture boils and sugar dissolves, stirring occasionally. Put egg whites into mixer bowl and beat until stiff but not dry. While beating slowly pour in syrup mixture, beat until stiff peaks form. Add vanilla; blend well. Great for coconut cakes.

I agree......and those are great cupcakes too.....they will be a hit for sure.....

Enjoy!

1/2 C butter (not cheap, Land O Lakes is best) room temp
1/2 C Crisco
1 tsp PURE vanilla extract
4-5 C confectioners sugar
2 TBS whole milk
1 TBS Meringue Powder (find at Hobby Lobby, Michael's)

Cream butter and Crisco together, add vanilla. Add 1/3 confectioners sugar, meringue powder and 1/2 milk and mix. Slowly add remaining confectioners sugar and milk. Whip on med-high for several minutes after everything is blended together. Voila!

I decorate cakes as a side business...these are all great recipes. Instead of milk or water, you will want to use corn syrup. Just replace the required milk with the exact same amount of corn syrup. I agree with Courtney though...the best recipe for standing up to the heat is Wilton's butter cream. It's easy to make, not too many ingredients and it tastes good. We went to a family camp out recently. My cupcakes were out in the heat for a day before everyone got there (we also live in Texas and it was easily 100 degrees). The next day they looked and tasted great. I used the Wilton recipe.

http://www.wilton.com/recipe/Buttercream-Icing

Happy Baking!

We made these for my daughter's birthday that was outside during the heat. I chilled a couple cans of whipped topping and waited until it was time to serve them. Add a swirl of whipped topping with a dash of sprinkles (colorful, chocolate, designs, etc.) and they look ADORABLE. It's kind of fun too, a way for the person buying to personalize their "cone". Avoids the dreaded Crisco, is fresh and creamy and FUN!
K.

I do cakes as a side business as well and just wanted to give you another idea. i don't know if you have it where you live but here we have this stuff called whip n top. You buy it at places like Costco and a lot of our cake supply stores sell it. It comes in cartons frozen you defrost in the fridge the just whip till it is stiff. You can add melted chocolate chips or fudge filling to it to make it chocolate. You can also add a little coffee flavor to it to make it taste like mocha. it is not a dairy product and can sit out for up to 3 days. It hold up really well and you can add all kinds of flavors to it to change the taste. Just something a little less involved or a little different than the buttercream. Good luck all of the suggestions are great. I hope it turns out well.