After making the Tie Dyed Cupcakes last night, I needed to make the white chocolate frosting today. I chose to revisit the white chocolate frosting from the Caramel Cupcake disaster. I was really unhappy with that frosting and those cupcakes, but that is a different story. The original frosting was not smooth, I found it complicated to make, and it did not go through the pastry bag. But I did not want to give up on something that everyone who tried one said the frosting was wonderful. I really was not a huge fan of it, but what the hell, I tried it again.
Before venturing back, I did some research on different white chocolate buttercream frostings and the basic procedure of making frostings in general. I learned that the type of buttercream that the frosting falls under is a "french buttercream". The french buttercream is a richer flavored frosting. It uses a soft ball candy liquid instead of the traditional powdered sugar and egg yolks instead of just the whites traditionally found in simple buttercream frostings. Armed with more information and a better candy thermometer, I was ready to try again.
The end result was much smoother than the previous batch, and I didn't find it that hard to make. Maybe it was knowing the procedure already, but I felt this time was much better. However, the frosting still didn't pipe through the pastry bag, so I just spread it on the cupcakes by hand.
In the end, I was happy with the frosting, but very unhappy with the cupcakes themselves. They are way too dense. More like a frosted muffin then a light and fluffy cupcake. I added too much flour and made a rookie mistake. If I want to do this for a living, I cannot afford to make these mistakes. But I have learned my lesson and will not be making it again.
Here are some finished product pictures. I just wish they tasted as good as they look.
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