Heat resistant icing?

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Kay Nein's picture
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02/13/2012

Happy Saturday Frinnds   cool

I am  making chocolate cupcakes for a dog event tomorrow.  They will be outdoors during the event, though under shade.  My usual vanilla icing is butter based and will not tolerate the heat we will have tomorrow.   I really don't want to put store bought icing on my homemade cupcakes, so I'm hoping someone has a suggestion. 

 

Thank you!!

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05/22/2008

a simple icing 

a bit of milk, touch of vanilla, melted butter and powdered sugar.

Kay Nein's picture
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02/13/2012

That's what my usual icing consists of.  The butter doesn't hold up well, so that's why I wanted an alternative.  But, then again, most icings are butter based.

 

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05/22/2008

I only use a touch of butter. SOmetimes not at all. Use this as a glaze, or the thicker you make it..the more icing like it is.

gillumhouse's picture
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05/22/2008

In the recipe I posted for you, the butter is for gloss. This icing will not melt. After a day or two it will dry out and crack - if it lasts that long.

Kay Nein's picture
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02/13/2012

Ok, I gotcha.  I've seen that one before - lotsa powdered sugar & a little bit of the others.  Thanks!

gillumhouse's picture
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05/22/2008

My recipe had NO powdered sugar. Mine is the cornstarch with butter for "glossy".

Proud Texan's picture
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05/30/2008

Silicone Chaulk.   It will hold up to the heat and it's waterproof!cheeky

 

Kay Nein's picture
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02/13/2012

Thanks, PT!  I can always count on you for solid advice indecision

Breakfast Diva's picture
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05/26/2009

I haven't tried this...saw it on pinterest...bake a large marshmellow on top of the muffin. It's supposed to melt and cover the top like frosting. It firms back up and is sweet, so no need for icing.

Kay Nein's picture
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02/13/2012

I Love that idea!  Wish I had seen this sooner.  I've been running around all day & not a marshmallow to be found in the house 

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10/07/2008

Then they are called "Muffins"  indecision

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gillumhouse's picture
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05/22/2008

GLOSSY CHOCOLATE ICING

Mix thoroughly in a 1 qt saucepan:

1/2 cup sugar

2 Tablespoons cornstarch

Stir in:

1/2 cup BOILING water

1 Square chocolate cut in pieces (I use choc o bake)

1/4 teaspoon salt (I omit)

cook over medium heat until mixture thickens stir frequently (I stir continually)

Add:

2 tablespoons butter or margarine

1 teaspoon vanilla

Spread while hot

 

You can double or triple this - I do because it is only enough to frost the tops of 2 layers and not that thick a coat of icing. I like ICING and on the sides. It is basically a pudding icing. 

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