Can you guess what these bunnies are really for? Shockingly, these bunnies are not originally for mini cupcakes! :)
They are candle holders!
This frosting is Martha's 'Seven Minute Frosting' which seems to be a staple for her. After seeing her make it a lot on air and finding it in most of her recipes, I decided to give it a go. Not hard to make and it has a nice look on cupcakes because it comes out very glossy and shiny. It kinda tastes like marshmallow fluff mixed with whipped cream.
I have to say though I do prefer buttercream. I just like that really thick sweet, bite through it frosting. I can just eat buttercream with a spoon straight, this one not so much. But it is still super tasty, so if you like marshmallows or whipped cream, go for it, you will love this.
Happy Easter! Or soon to be Easter. Easter Season let's say. I think these are a nice cupcake for spring. The pumpkin cupcake is light and soft. It has a great strong flavor but seriously the opposite of dense. These cupcakes are dangerous ones because the frosting is just as well, light, so it is very easy to inhale them.
I made the little pinwheel toppers! I had intended for them to be fairly larger but after printing the design I wanted on paper and then the pinwheel layout, I realized I did the layout too small. But I decided to just continue on with these ones because it seemed like a lot of ink to waste. So little pinwheel chains and pinwheel wheels, it is! I am pleasantly surprised with them.
Frosting from the lovely, Martha
Cupcake recipe from somewhere....
73 comments:
These look so divine, and perfect photographs as usual! I love those little windmills!
I love the windmills, they are precious! I wil have to try this frosting, I love both marshmallow and whipped cream!
These look so simple and yummy! I love the way you frosted them, it looks very elegant :)
What tip did you use to get the icing to look like that?
I didn't use a tip, it was just the pastry bag with the end cut off
I make this frosting ALL the time. I actually find it's best the next day. It gets almost a fine crust and just settles a bit, less gooey. Lovely photos. Thanks!
wow, this looks AMAZING. i just discovered your blog on pinterest and am now obsessed! check mine out when you get the chance!
www.cupcakesomg.blogspot.com
I'm with CupcakesOMG. Your photos are fantastic, I have total photo envy!! Can't wait to try this frosting.
How does this frosting hold up? I find that some frostings tend to melt and get all gross looking, and I was just wondering about this one before I try it...cause it looks yummy!!
It held up just fine. It didn't melt sitting out and after putting some in the fridge, it got a little crust on the edges and still tasted good
Made the frosting. Wow! It made sooo much! 2 boxes of cupcakes and still have leftover frosting. Thinking it might be good on pancakes?? Not sure how to use it up. Thought about baking dollops of it to see if it makes meringues.
I'm glad I found your blog. I am intrigued by the cloud frosting, but I love buttercream too much lol.
Dos this frost melt if sitting in room temperature overnight?
I have lots os customers that want they cupcakes delivered really eraly in the morning so I have to bake them the night b4! And also many of my customer buy the cupcakes and get them to serve in an event that is olnly the day after they got it!
Thanks!
Made this tonight for my daughters 10th birthday and the frosting is amazing and just what I wanted for the top of her rainbow cupcakes. Thanks!
I just used this frosting for my birthday cake. It makes a huge amount of frosting, I put almost an inch thick layer on my cake and I still have enough to frost a whole other cake! Super yummy though, I am sure we will find some use for the leftovers :9
zomg. i am SO SAD to have stumbled upon this recipe right now. why am i sad? because for 6 months, i am living in a country where ovens do not come standard and the fall season does not exist. i want me somma dees SO badly right now!
One question, if Martha calls it her 7 min. frosting why do you beat it for 12-16 mins after whisking it for 5? Seem s more like 20 min frosting to me.
Mmmmm this looks great! My husband bought me a birthday cake when I was 7 months pregnant and it had this whipped frosting that was SO FREAKING GOOD! I ate the entire cake except one slice by myself. I felt so sick afterwards but it was totally worth it lol.
This frosting looks like it would be just like that. I'm gonna try it!
what are you using to pipe it? i can't find anything larger than a wilton #12 tip.
I use this same frosting for s'mores cupcakes. You can toast the frosting with a torch or if you have a gas oven, turn up the flame and toast the meringue. SO GOOD!
These look absolutely delicious, I'll have to try this this Thanksgiving season.
My mom made this when I was a kid with chocolate cake and it's been my favorite ever since. Must try it with Chocolate Cake.... You'll fall in love!
Can you use this frosting on cookies? My whole family gets together and decorates them and we are always looking for a great frosting to use.
Fun Fun FUN...ingenious! I'm going to try this recipe out....also...I did a fun, short Friday post on my blog today, regarding this recipe.
Happy Friday!
Does these cupcakes need to be refrigerated? Since there are eggs in the frosting??
this frosting is amazing, though being a poor college student and not having a stand mixer, my arm gets so tired every time I make it with the handheld mixer! but all my friends absolutely LOVE it!! and it's so pretty!
My grandma used to make an icing like this and it was fantastic but I never knew how she did it! A side note... Love your title " Always with Butter" My son is a chef and he has that same phrase tattooed in french on his tricep!LOL
This frosting is so dreamy! I will definitely use this recipe next year on the Brownie Santa Hats I tried making ... I think they would go perfect together!
this frosting looks so good I have to try it.
This frosting looks soo good! I dislike the super-sweet taste of buttercream so I thought I'd try this out, but I definitely failed. While it probably has something to do with my lack of experience using egg whites, I'm just not sure where it all went wrong. Any chance you could post step-by-step photos?
My grandma used to make this for a chocolate cake. The cake used two yolk so you could save the two whites for the frosting. I'm having a Memory Moment for Grandma. Thank you. Sue
can you add food coloring to it
I just made this frosting and it was AMAZING!!!!
Wondering if could freeze extra frosting?
Love this frosting!!!! I used the extra in my coffee the next a.m. Yum!!!
How does the frosting hold up at room temp?
hmmmm...just made it. Looked awesome and then fell...What did I do wrong?
Will the frosting be enough to frost two 9" cake rounds with the frosting also in the middle?
I love Swiss Meringue Buttercream. :)
Wow these cupcakes look amazing! And I love your whole blog! Please check out my blog: http://sweeetcooker.blogspot.com/
I was also wondering if you wouldn't mind mentioning me on your blog? If you want I could mention you on my blog as well. It would me a lot to me because I don't have many followers or supporters.
Thank you, Maddie
The only thing I was concerned about was it uses egg whites and is not cooked. Any problem with this especially in warm climate?
Sorry disregard above, I see now you put it over simmering water :-O
Extremely beautiful topping - looks perfect!
has anyone tried coloring this frosting??
So it's basically un-baked meringue??? I don't think that would hold up well AT ALL for any length of time...and it is definitely not for a cake.
Here is Martha Stewart's recipe, it's slightly different. It may be un-baked meringue, but she has been making this frosting for years.
http://www.marthastewart.com/344305/seven-minute-frosting
So this icing is basically a Italian Meringue Buttercream w/o the butter. FYI - if the sugar isn't really HOT, you aren't cooking/sanitizing the eggs and could be feeding people salmonella poisoning. The correct temperature for this particular application would be soft ball stage for your sugar (~235 degrees F).
This is just Meringue italian cuban but I agree whit anonymous is better to boil the sugar
It breaks my heart when people say they prefer buttercream to gorgeous frostings like this one. You are eating a frosting with 3 cups to a pound of powdered sugar in it. This frosting is amazing and it holds up well on anything. You wont get salmonella poisoning, the eggs are hot enough to melt the sugar so its perfectly safe.
So cute! Wuauuuu... Kiss!
What type of sugar? Any advice for the people whose icing failed? I have to make this in 2 days and really don't want to ruin it!!
Can I use a pasteurized egg white product like eggbeaters?
Beautiful Cupcakes ! And they look yummy ! I'll cook them soon and publish in my blog. I'll let you know ! Oh, and your blog is lovely, I suscribe right now! Greetings from France !
oh man, could THIS be the icing I've been searching for since I was a little kid? and I LOVE how you made the recipes as images! GENIUS! and AWESOME! so easy to download and print! yummmmmmmyyyy.... I'm off to do doggy cookies, (for a show lol), but I'm getting the cream of tartar and trying this for a special thank you for my chapel! YUM! thank you!
www.ladybughugs.ca
I made a fabulous cake today and used this frosting recipe. it is like the one my mom always used but i could not find it. I shared it on my blog.
thanks
Dawn
This is so amazing, your frosting look so smooth and white just like marshmallow. I bet it would be taste good with cupcakes.
Hi
Can this frosting be frozen?
Has anyone tried colouring the icing yet, either gel or liquid?
I used a recipe like this for my root beer float cupcakes - added root beer to the frosting mix and it taster just like a float - and so pretty! Your cupcakes are gorgeous :-)
Made this today to frost 2 dozen cupcakes - thankfully I read the comments first and decided to make HALF of the recipe - I STILL had a TON of leftover frosting! To me it tasted a little too much like Vanilla Extract (but I only used 1/2 tsp, and the recipe called for 1 tbs!). I just kept whipping it longer and it was less bold. I also used egg white beaters INSTEAD of eggs, and it turned out perfectly fine. I allowed the cupcakes to cool before frosting, but noticed that the frosting, though thick, was a bit runny. I popped them in the fridge to harden a bit. I noticed that bits that landed on the counter (and myself), were almost marshmallow-consistency, so I'm thinking as it sits awhile, it'll become thicker/less goopy? (which is what I think one comment said happened with theirs?)
I just used your frosting recipe (after having it pinned for sooo long!) and I have to say this is one of the best frosting recipes I've ever used - and so very easy. It's not overly sweet like I find most buttercreams to be (not to mention horribly greasy). The pretty clouds are topping some cupcakes I made in Minnesota Vikings's colors for a memorial for today and I think everyone will love it simply for the frosting!!
I put some red and pink sugar sprinkles in mine to make it pink . Tastes just like fluff
i used jello to color and flavor mine.
This was a staple in our house growing up. For birthdays is was Angelfood with "sticky-aka: 7 minute" frosting. The best part was getting to choose what color it was. Betty Crocker makes a mix that is pretty close "Fluffy White" not the can but the box, tastes more marshmallow like.
what kind of sugar do you use for the frosting?
the type of sugar used is white granulated sugar
Found you via Pinterest! I love my buttercream, but I'v always wanted to try this type of frosting. Thanks for the reminder! :)
I tried to make this today and had a major fail...I never could get it to stiffen even after whipping it for an hour! I had to use a hand mixer because I don't have a stand mixer, but other than that I did everything the recipe said. Any ideas where I went wrong?
It tastes awesome, it just is runny!
If you like buttercream and this, you should try swiss meringue buttercream. Its this with the addition of softened butter. It.is.divine.
Does anyone have any experience making this recipe with pre-separated egg whites? I'm considering making it on a large scale and would like to avoid having to separate a ton of eggs.
Beautiful blog, and wonderful pictures!
Have a look at mine, its a collection of recipes from England during WWII:
royalrecipeslondon.blogspot.com
xx
Tasted ok but shape didn't hold up too well. Not very impressed, especially since this recipe made way too much for this pumpkin cupcake recipe. Will not be making this icing again.
Just made this and it was fabulous but I frosted 24 cupcakes and have enough frosting left for 20 more! And I was generous. If you want to make half a recipe should you cut all measurements in half?
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