Different ingredients can be used to make fluffy cake or cupcake frosting, but butter and sugar are usually the base. An electric blender helps to create a lighter and fluffier icing. Peanut butter, egg whites, powdered sugar, melted chocolate, and marshmallow cream can be added for more complex flavors. It’s important to use twice the amount of powdered sugar as butter or shortening and to beat the ingredients together constantly to create more volume.
Fluffy cake or cupcake frosting can be made with a huge variety of different ingredients, but the basic ingredients like butter and sugar usually stay the same. An electric blender is extremely helpful in beating the air into the icing, helping to create a lighter icing with more volume. Using peanut butter along with the base ingredients can make for an interesting frosting for brownies or cupcakes, and using egg whites can result in a frosting that is light, airy, and fluffy. Powdered sugar and melted chocolate, along with butter or shortening, can create a creamy, fluffy chocolate frosting.
Basic frosting ingredients such as butter, shortening shortening, and powdered sugar are commonly used to make a fluffy, light, fluffy frosting, and are often beaten with an electric mixer. By beating these ingredients together constantly, air will move into the mixture to create a glaze that is higher in volume and fluffier. Other ingredients, such as peanut butter, can be added to create a more complex fluffy frosting suitable for brownies, cakes and cupcakes. Because peanut butter can be quite sticky when pounding, it’s important to incorporate another lighter fat like butter or shortening, which will also add needed moisture.
Typically, it’s important to use twice the amount of powdered sugar as you would butter or shortening, as powdered sugar is beneficial for both bulk and sweetness. Regular granulated sugar is most useful in baked frostings, as it’s important for this sugar to dissolve to help get rid of its grainy texture in the frosting. A fluffy glaze cooked with granulated sugar often uses one or two egg whites, beaten until the glaze is light and fluffy and doubled or tripled in volume. An egg white frosting is commonly called a meringue frosting, which is light, fluffy, and airy.
Marshmallow cream is an addition to ingredients that can be used to create a fluffy, thick frosting suitable for cakes and cupcakes. Because of the thick consistency of marshmallow creme, it’s important to add some moisture to the frosting when beating, such as shortening or very soft butter. The icing sugar is often added slowly while beating, but is needed in much smaller amounts due to the sweetness and bulk of the marshmallow cream. With this type of fluffy frosting, it’s also important to use an electric beater on high speed for a minute or two to incorporate more air into its thick texture.
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