Creamy Vanilla Frosting via ILB

[maddy]

Gorgeous display LeeJ 

It really is the best ever buttercream!

[Jamberie]

My good friend recently bought a TM5 because of this recipe! It really is a winner!

[rostess]

I haven't read all the posts so sorry if this question has been answered already, but I just wanted to know whether you use icing sugar, raw sugar, or regular white sugar?

[judydawn]

Regular white sugar rostess, in the second step you turn it into icing sugar.

[maddy]

Late response sorry, but I use raw sugar.  Can't explain why, but I think the texture & taste is better, & prefer the creamy off white colour.
Personal choice.   Would like to try with brown sugar one day.

[cookie1]

I never thought of that Maddy. I may try Molasses sugar next time and use it for plain cupcakes.

[beyondbeeton]

I know I've made this before, but can anyone remind me how many batches I should make for 36 (piped) cupcakes? I've hit a mental blank (I'm at that stage of party prep...) thanks

[judydawn]

maddy says double quantity will cover 40-50 cupcakes as long as it is not piled too high BB.

[beyondbeeton]

Thank you

[maddy]

I can confirm that using brown sugar (light), makes a lovely caramel icing.

Follow the exact process, but only adding 1/2 tsp. vanilla extract for a single batch.  The sugar won't mill down like raw or white, but the end result is still free from sugar grittiness 

Used the caramel icing for mini sticky date cakes.

[MEP]

Wow, the cream work is just gorgeous. Did you pipe the roses yourself too Maddy? Very impressive.

[thermilover]

Not sure where i have gone wrong but i am making this icing to cover a cake and it has curdled/liquidy in the last step. After aereating  butter and sugar, it had a lovely soft texture but when I added the milk and flour mixture, it just turned into liquid... I am feeling so shattered..

Planning to make a new batch, can someone please help me..

I am making the strawberry version and doubled the recipe..
- after we put the butterfly, do we leave it in until the end also do we hv to put back the MC or keep it open to aereate..
- do we even double the time in the last step, beat for 3 mins or 6 mins?

[Jamberie]

Hi thermilover,
I am not an expert like Maddy but have made this recipe lots and lots (in fact have the roux cooling right now).
-did you let the roux (milk & flour mix), cool before adding to the butter mix?  It needs to be quite cool so as not to melt the butter.
-I've not had much success doubling this recipe.  I double the roux (cooked for 17mins) but only put half of that in to a single batch of butter/sugar.
-leave the mc off
-I wouldn't double the time in the last step as the continued friction will heat the butter and it will melt.

Hope that helps you a bit

[thermilover]

Thanks so much Jamberie, in fact I had success with the second batch I read all the comments properly and realised the mistake was with roux not completely cool....

Decorated my choc vegan cake, felt realll happy as it was my first attempt at icing, never actually dared before having  a TM

Really grateful to this wonderful forum, just hope everyone likes the cake tomm, fingers crossed....

[thermilover]

My decoration is not perfect but happy with my first attempt