Comments on: Valentine chocolate cupcakes

By: Louise

Louise — Sat, 23 Mar 2013 18:08:24 +0000

Just make sure that the boiler don’t touch the water. Try and leave out the lemon juice. Make sure that all sugar is melted in the whites before you start to beat. Hope it works.

By: anon

anon — Fri, 22 Mar 2013 23:59:32 +0000

Hi Louise!

Thanks for your quick response! I ended up not using it as it was too runny. I even added a little powdered sugar to hopefully stiffen it up but to no avail. Despite the consistency, it was still delicious and creamy. I will try again though; I really want to make this wonderful looking frosting!

Could it be that maybe the heat from the double boiler was too high? I did wait for the water to have a high boil. Should I try it on a lower heat? Or as for the egg whites, should I reduce it to just one, maybe? I really appreciate all the help !! Thanks Louise!!

By: Louise

Louise — Fri, 22 Mar 2013 07:41:06 +0000

I have also tried to make it where it would not come into peaks. In the end I had to use it because I did not wanted to beat forever. I dont think that its the lemon juice that cause the problems more the egg whites. I hope that you can still use it.

By: anon

anon — Fri, 22 Mar 2013 03:53:55 +0000

Amazing recipe! How long do you have to beat the mixture over the boiler? I did it for about 10 – 15 minutes and it still hasn’t peaked I used the lemon juice instead of cream of tartar. Could this be why? Otherwise, I followed the recipe exactly.

Does it just take a while to stiffen, maybe? You response is appreciated

By: Louise

Louise — Thu, 14 Feb 2013 13:05:02 +0000

Sorry Esther, I have been away on a short trip to London. I do hope that things worked out for you?

By: Esther

Esther — Sun, 10 Feb 2013 16:31:57 +0000

Hello Louise! Your website is as attractive as your cakes! May I know how well this Angel feather frosting holding the shape compared to IMBC? How about storage? In the fridge or room tempurature and how many days it will last? Sorry for many questions. We are celebrating Chinese New Year and I am baking on next Sunday for our pot luck celebration. Thanks and have a great day!

Best regards,

Esther, Finland

By: Louise

Louise — Tue, 05 Feb 2013 21:34:25 +0000

You can try with glucose syrup. Only the frosting may be a little more flexible.

By: Lene'

Lene' — Tue, 05 Feb 2013 13:39:05 +0000

What can I use instead of corn syrup? Struggling to get it…

By: Louise

Louise — Sun, 21 Oct 2012 12:11:21 +0000

Teaspoon!

By: Ray

Ray — Sun, 21 Oct 2012 06:20:48 +0000

What’s “TSP” ?

By: Louise

Louise — Tue, 08 May 2012 21:07:35 +0000

It is a sticky icing The egg whites can have something to do with it. Egg whites should not be too fresh, “aged” egg whites turns more stiff quicker. You should stop whipping when you get stiff peaks if possible.

By: Clarise

Clarise — Mon, 07 May 2012 18:22:01 +0000

Hi Louise!

I’ve made this icing so many times. It’s probably my faaavorite icing. My family loves it too. I just have one question. My icing kind of turns out a little sticky, and my stiff peaks are a little more soft, though its still yummy. How long should I be whipping it over the double boiler? And how long with just vanilla? Maybe I’m not whipping it long enough?

By: Louise

Louise — Sat, 07 Apr 2012 23:41:11 +0000

You will have to use a vanilla cupcake to make them in rainbow colors. I don’t think that the effect will be good with chocolate cupcakes.

By: Crystal

Crystal — Sat, 07 Apr 2012 02:12:24 +0000

For the chocolate cupcakes, do you think I can add food coloring to make rainbow chocolate cupcakes? Or will that not work?

By: Louise

Louise — Tue, 14 Feb 2012 22:09:35 +0000

No not the 1M , I don’t have that one (yet) I used an old one but I pushed in the pointy tips of the star. Which made the swirl a bit ruffled when I piped.

By: Louise

Louise — Tue, 14 Feb 2012 21:40:23 +0000

You’re welcome. Happy Valentine to you to. Louise x

By: Louise

Louise — Tue, 14 Feb 2012 21:09:03 +0000

You should use it just after you’ve made it. As it does change a bit in texture after some time. You can however store decorated cupcakes in the refrigerator. The icing does set on the outside but it’s still soft and yummy on the inside.

By: Louise

Louise — Tue, 14 Feb 2012 21:01:34 +0000

Ahh ok. I will make sure to try it next time Thank you.

By: Ruby

Ruby — Tue, 14 Feb 2012 20:18:22 +0000

Hi Louise, you are so talented. Thanks for sharing. Can you tell me what tip you used to frost the cupcake. I guessed a Wilton 1M, but the swirls look differently.

Thanks in advance!

By: yasmin angelina

yasmin angelina — Tue, 14 Feb 2012 01:17:57 +0000

Happy Valentine Everyone!I tried this last night and its perfect, smooth, glossy, thick and super white. just that i replaced corn syrup with maple syrup because i have no available corn syrup last night, i decorated my cakes with it and did not put it in the fridge and its amazing to see them this morning still as beautiful as last night.thank you soooo much louise!

By: Joy

Joy — Sat, 11 Feb 2012 22:13:38 +0000

I was wondering how long the icing will last? Should it go in the fridge or leave out at room temperature? Thanks.

By: Molly

Molly — Fri, 10 Feb 2012 16:25:45 +0000

I used this honey: http://tinyurl.com/6r4ja55 and it worked fine. It is normal honey, quite dense I’d say, nothing really special. From what I remember from working with corn syrup, the corn syrup was more liquid than the honey I used. The honey is even darker in real life and the frosting turned white nevertheless. It’s now my favorite and I can’t wait to make it again soon. ) (No cupcakes left already)

By: yasmin angelina

yasmin angelina — Fri, 10 Feb 2012 14:54:18 +0000

I will surely try this!Soo Happy I found this site =)

By: Louise

Louise — Fri, 10 Feb 2012 12:38:34 +0000

Molly, was it the more liquid honey that you used? Will definitely try this since I don’t have more corn syrup at home. The mention is ok

By: Molly

Molly — Thu, 09 Feb 2012 23:16:28 +0000

I made the icing today. It’s fabulous! I made small changes to the recipe and used honey instead of corn syrup. I also added lemon juice instead of cream of tartar because I don’t have that available. The honey flavor is so good! The icing is snow white, truly perfect. Thank you for sharing!
I rewrote the recipe on my blog and mentioned you in the post, is that ok with you?
Molly

By: Bobbie

Bobbie — Tue, 07 Feb 2012 05:49:12 +0000

I haven’t made the buttercream with the corn syrup yet. I’ll have to try that next time!

By: Louise

Louise — Mon, 06 Feb 2012 10:22:00 +0000

Thank you. You should really try the Angel frosting. It is SO good. Taste great on ice cream too

By: Louise

Louise — Mon, 06 Feb 2012 10:19:13 +0000

The lemon juice or cream of tartar makes the meringue more strong. Remember to only use either lemon juice or cream of tartar. I also sometimes just leave out the butter when I make SMBC or IMBC taste so good

By: Sibel

Sibel — Sun, 05 Feb 2012 15:48:39 +0000

Yummy! Louise, does the angel feather icing taste similar to the swiss meringue buttercream WITHOUT the added butter or your white meringue frosting? I always get tempted to leave the butter out when i make SMB since it already tastes so delicious just as is, once i added some vanilla and a spoon of strawberry jam and iced a cake it was great. What does the lemon juice and cream of tartar add? Stability? I’m getting hungry….

By: Erika

Erika — Sat, 04 Feb 2012 20:06:30 +0000

Those look so cute. I have not tried making frosting with that recipe before it is something I will try now.

By: Louise

Louise — Sat, 04 Feb 2012 16:09:06 +0000

If you try and search for Sugar free frosting Recipes pop up.
http://littlegreenblog.com/family-and-food/nutrition/sugar-free-frosting-icing-recipes/
http://allrecipes.com/recipe/sugar-free-frosting/

I am glad that you find my website useful

By: Louise

Louise — Sat, 04 Feb 2012 15:51:45 +0000

Sure you can. The frosting is not warm since you remove the bowl when the frosting starts to make stiff peaks. I would say that there is enough for 12 cupcakes. Well unless you like lots of frosting on your cupcakes

By: Louise

Louise — Sat, 04 Feb 2012 15:45:32 +0000

OK. Jeg har ikke set den i vores butikker??? Det er kun glucose sirup :-/

By: Joy

Joy — Fri, 03 Feb 2012 22:05:46 +0000

The cupcake looks heavenly.

By: Dhanya

Dhanya — Thu, 02 Feb 2012 23:58:16 +0000

Thanks Louise for the reply.I will try this icing soon:)

By: MJ

MJ — Thu, 02 Feb 2012 21:26:12 +0000

Do you have any sugar free icing recipes? My son is 19 and a type 1 diabetic so sugar is his enemy or his best friend depending on if his glucose is high or low. When i bake with sugar i always have to hide most of what i bake so he is not tempted to over enduldge. that means only a normal portion! I usually make tiny cookies or the tiny muffin size cupcakes and then only put out a few a day. So sad.

By: MJ

MJ — Thu, 02 Feb 2012 21:18:23 +0000

Howdy! From San Antonio TX. I made heart cutout cookies and prepared the royal icing using your directions with pictures. The pictures were a comfort to know I was doing it correctly. Practice makes perfect on the piping with a steady hand! The ‘flooding’ was fun. I was so excited that I forgot to color the icing so the red sugar chrystals came in handy. This weekend I’ll try the Angel Feather Icing. I have enjoyed your blog too.

By: Janne

Janne — Wed, 01 Feb 2012 21:11:44 +0000

Dansukker har lanceret den hvide sirup i DK. Den kom sidste år

By: liezl

liezl — Tue, 31 Jan 2012 05:57:03 +0000

hi…this looks really delicious, perfect for valentines day.
by the way, i’m from Philippines and i love your blog.

By: arta

arta — Tue, 31 Jan 2012 05:28:57 +0000

my god.very good