Menu
Jump to content

What's with the ads?

Quill

Frivolous poll: do you like cupcakes with “tall” icing?

Do you like a lot of tall decorative icing?  

163 members have voted

  1. 1. Is tall icing good on a cupcake? Or just pretty?

    • Yes, it is a wonderful sugar rush
      39
    • No, I do not like so much icing
      111
    • I don’t eat any cupcakes/icing/cake
      11
    • I only like wheatgrash agave muffins with no icing
      1
    • You’re weird, Quill
      2


Recommended Posts

I've never liked icing and I'm not a huge cake fan. I tend to prefer things like carrot cake with a smear of not too sweet lemony-cream cheese. I feel like I can always taste the colouring the in icing and it's metallic and unpleasant and I also hate buttercream and nearly all common icings. They taste bitter and nasty to me and so often are just there to cover up a mediocre cake. 

Share this post


Link to post
Share on other sites

I absolutely love cake and cupcakes, but they're ruined by icing/frosting. I can deal with a cream cheese frosting that's very... cream cheesey (not the stuff in a can), and I can sometimes appreciate some specialty creations from fancy bakeries, like a salted caramel or marshmallow whip, but not all that standard butter-lard-sugar. I'm really just there for the sponge.

Share this post


Link to post
Share on other sites

See, this poll does beg a question, doesn’t it? If the majority of people, by far, do not want this type of icing or so much of it, why is this the standard professional way to make a cupcake? (Not that this poll is necessarily representative, but still...) 

  • Like 3

Share this post


Link to post
Share on other sites

I voted as if they were made with REAL buttercream, made with salted butter and actual cream.  Pile it high, it's delicious.

Gross crisco based plastic crap?  Yuck.

  • Like 4

Share this post


Link to post
Share on other sites
2 hours ago, Quill said:

See, this poll does beg a question, doesn’t it? If the majority of people, by far, do not want this type of icing or so much of it, why is this the standard professional way to make a cupcake? (Not that this poll is necessarily representative, but still...) 

Because they are eye appealing. Same reason disgusting fondant covered cakes are having staying power. Also, I think the frosting is cheaper than the cake, so from a bakery cost cutting standpoint, it makes sense until people complain. 

  • Like 4

Share this post


Link to post
Share on other sites

I’ll take a tall cupcake if it has a mousse-like topping like italian or Swiss buttercream or ermine frosting. Anything powdered sugar based, please be moderate. 

  • Like 2

Share this post


Link to post
Share on other sites

It's great for the way I eat cupcakes. I take the bottom half & put it on top. So the icing is the filling of my cupcake sandwich. I find most cupcakes dry so this helps make them moist and easier to eat.

  • Like 3

Share this post


Link to post
Share on other sites
10 hours ago, StellaM said:

I also don't like cakes that are decorated with fondant icing. Ugh. Fondant is the worst. 

 

Yes! Not just because of the taste, but because I know how much handling it takes to get that fondant just right onto a cake. I mean, it's one thing if I play with my own food before eating it, but not someone else. (Ok bakers, I understand there are sanitary practices and all that, but still...it's what I think about.)

  • Like 3

Share this post


Link to post
Share on other sites

I have a sweet tooth, I make some delicious icing, I do not like the amount of icing to be equivalent to the size of the cupcake. Yes it’s pretty but it’s too much! The icing should compliment not overpower the cake. 

  • Like 2

Share this post


Link to post
Share on other sites
15 hours ago, peacelovehomeschooling said:

Looks like I am in the minority, I love icing!  The cake is merely the vehicle for the icing in my corner of the world.

YES!!! Love icing!! 

I don't eat cake/cupcakes very often. Usually family birthday parties.  Certain extended family members make faces or give me a hard time when I say I will take the extra icing left on the board after cutting cake. Yes I know it's not good for me but geez it is a very few times a year.

  • Like 2

Share this post


Link to post
Share on other sites

I have one kiddo who takes the icing off and eats the cake underneath. The other kid makes sure to eat ALL the icing and may take a bite or two of the cake.

  • Like 2

Share this post


Link to post
Share on other sites

I don't eat cupcakes hardly ever, but if it's a good one (soft and light) and the frosting is really good, I love the tall icing. You get a bite of icing off the top, then a bite of the cake. You have enough icing to cake ratio to have a bite of icing with every bite of cake. Yummy. Also, I'm gluten free, so if I find a good gf cupcake, I'm happy, and I'll devour it and the tall icing, too!!

  • Like 2

Share this post


Link to post
Share on other sites
6 hours ago, Quill said:

See, this poll does beg a question, doesn’t it? If the majority of people, by far, do not want this type of icing or so much of it, why is this the standard professional way to make a cupcake? (Not that this poll is necessarily representative, but still...) 

I think it's because we're not polling children? lol

Also, maybe they figure people would rather have too much they can remove than complain there was not enough. If the cupcake is dry (which perhaps it is if they are reducing the cost to sell it quickly), the icing kind of hides that I'm sure. 

  • Like 1

Share this post


Link to post
Share on other sites

I'll eat a whole bowl's worth of homemade cream cheese frosting. Cupcake or no cupcake.

But those big blobs of frosting on store bought cupcakes just do not appeal to me. I don't like to throw away food either (though one might claim frosting isn't really food) so that would keep me from buying a pretty cupcake with a big blob of frosting on it.

  • Like 1

Share this post


Link to post
Share on other sites

Real buttercream or cream cheese icing I love.  Going to be really honest and say I love the look of the tall icing and find it fun to pipe on.....two colors plus white in the bag makes beautiful cupcakes.

  • Like 2

Share this post


Link to post
Share on other sites
48 minutes ago, vonfirmath said:

I have one kiddo who takes the icing off and eats the cake underneath. The other kid makes sure to eat ALL the icing and may take a bite or two of the cake.

My 2 are just like this. Actually, the icing-eater will probably take her sister's discarded icing and eat it also. 

  • Like 1

Share this post


Link to post
Share on other sites
15 hours ago, I talk to the trees said:

Be honest, Quill. You're just itching to start a new Cupcake Kefruffle here, aren’t you! ?

I don’t eat baked goods because I have an egg allergy. But the frosting is fair game, so I vote for very tall frosting! (Someone else can have my cupcake.) 

I am vegan and make delicious vegan cupcakes (with equally delicious icing).   Also, if you have a Whole Foods near you, they have some awesome vegan cupcakes in the bakery (they are in the glass part kept refrigerated).    They have lots of tall icing too!!  I try not to go by them when I am at Whole Foods....too tempting.

  • Like 4

Share this post


Link to post
Share on other sites
8 hours ago, Quill said:

See, this poll does beg a question, doesn’t it? If the majority of people, by far, do not want this type of icing or so much of it, why is this the standard professional way to make a cupcake? (Not that this poll is necessarily representative, but still...) 

I also wonder why they sell "gourmet" dog biscuits with icing on them, too. It's certainly not for the dog. I guess enough people think it looks appealing and it sells. If the cupcakes with icing didn't sell, the bakery industry would find something that did sell.

  • Like 1

Share this post


Link to post
Share on other sites
7 minutes ago, wintermom said:

I also wonder why they sell "gourmet" dog biscuits with icing on them, too. It's certainly not for the dog. I guess enough people think it looks appealing and it sells. If the cupcakes with icing didn't sell, the bakery industry would find something that did sell.

 

And then we'd ask why they sold such a thing!

  • Haha 1

Share this post


Link to post
Share on other sites

Ha!  I used to!  And, 3 years ago for dd's 16th b'day I made homemade/scratch cupcakes with a huge flower icing top with edibles on top!  I started a thread with an uploaded image or two.  While they really were pretty and yummy as the cake batter was "real" strawberry" vanilla, I've since decided I don't like a lot of icing.  The Wilton tip I used (1 M, I think) produced a huge flower.  There was just so much icing on it!  But, everyone liked them (I did at the time) so I'm pleased with that.  :) 

  • Like 1

Share this post


Link to post
Share on other sites

I have a ridiculous sweet tooth for frosting.  I like cake okay, but I'd be happy with a cupcake top piled with frosting.  So yeah, tall frosting, please!

  • Like 2

Share this post


Link to post
Share on other sites

No to cream cheese.  No to heavy crisco icing.  Meh to buttercream.  

But whipped...bring on the whipped!  Mmmmm!  I can glop that on to twice the size of the cupcake and am in heaven.

I don’t know how to make it for myself, but my local grocery store sells containers of it in their bakery section and it’s just divine.

Edited by Garga
  • Like 1

Share this post


Link to post
Share on other sites

I puffy-heart love frosting.

My kids and I were just discussing this the other day.  We think that someone needs to develop a cupcake pan that is only half as deep so that you can pile on the frosting and still get the cupcake into your mouth.

 

  • Like 3
  • Haha 1

Share this post


Link to post
Share on other sites

I don't like icing at all so I wouldn't like anything with tall or extra icing. When there's birthday cake I never want a corner or outside piece, and I often scrape off the icing and just eat the cake even when I get a middle piece. I'm not crazy about cake anyway though so don't count my opinion as being worth much.

Edited by Lady Florida.
  • Like 1

Share this post


Link to post
Share on other sites

I prefer 'medium' height for my cupcake icing-- cake needs to be at least twice as deep.  My go to is to use a large star tip and do a swirl-- outside in so it is is not too tall! 

I make a great buttercream (no crisco!) and an AWESOME cream cheese icing (what I would do right now for a spoonful!).

I also make a YUMMY marshmallow fondant-- the secret is to layer flavors-- not just vanilla.  The last cake I made was an orange (flavor) cake with cream cheese frosting.  Only the top was covered in fondant (looked like bowling alley wood) and there were grown men at that party (well everyone there was old!) who were stealing the fondant off of the plates of those not brave enough to try it!  NOTHING like the playdough stuff sold in stores!

  • Like 3

Share this post


Link to post
Share on other sites
57 minutes ago, Junie said:

I puffy-heart love frosting.

My kids and I were just discussing this the other day.  We think that someone needs to develop a cupcake pan that is only half as deep so that you can pile on the frosting and still get the cupcake into your mouth.

 

I would buy that cupcake pan in a nanosecond!!  You are brilliant!

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
1 hour ago, Junie said:

I puffy-heart love frosting.

My kids and I were just discussing this the other day.  We think that someone needs to develop a cupcake pan that is only half as deep so that you can pile on the frosting and still get the cupcake into your mouth.

 

https://m.bedbathandbeyond.com/m/product/chicago-metallic-trade-the-original-muffin-top-pan-trade/1013145911?categoryId=15191

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

Speaking of icing.... when my kids were little and I was still “wiping them”, they went to a party and had cupcakes with black icing. Holy cow.... that’s enough to give a mom a heart attack.

  • Haha 3

Share this post


Link to post
Share on other sites
12 hours ago, SamanthaCarter said:

Because they are eye appealing. Same reason disgusting fondant covered cakes are having staying power. Also, I think the frosting is cheaper than the cake, so from a bakery cost cutting standpoint, it makes sense until people complain. 

I think I just read a stat in the latest FN magazine that stated most people won't eat fondant.

  • Like 1

Share this post


Link to post
Share on other sites

I like the stabilized whipped cream frosting...one of my faves is white cake with strawberry filling and whipped cream frosting. 

I don't like "tall" frosting, but I love frosting. I can't stand airbrush colored frosting.

  • Thanks 1

Share this post


Link to post
Share on other sites
1 hour ago, unsinkable said:

I like the stabilized whipped cream frosting...one of my faves is white cake with strawberry filling and whipped cream frosting. 

I don't like "tall" frosting, but I love frosting. I can't stand airbrush colored frosting.

I attempted to do a recipe where they cut a hole in a cupcake and shove a whole strawberry in it after it has baked. Might be up your alley. And they used a whipped cream frosting.

(I say attempted because that day I didn't have the whipping cream just cold evaporated milk and I didn't do too well)

https://www.youtube.com/watch?v=YFrMVhL8Vw4

Edited by heartlikealion
  • Like 2

Share this post


Link to post
Share on other sites
Just now, heartlikealion said:

I attempted to do a recipe where they cut a hole in a cupcake and shove a whole strawberry in it after it has baked. Might be up your alley. And they used a whipped cream frosting. 

I skimmed this and saw:

"Hole...shove...whole...up your alley!" And I was like...whaaa!?!

Then I read each word! LOL

That sounds yummy, but I'd might try to make a strawberry filling instead just a whole berry. Thanks!

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
1 hour ago, unsinkable said:

I skimmed this and saw:

"Hole...shove...whole...up your alley!" And I was like...whaaa!?!

Then I read each word! LOL

That sounds yummy, but I'd might try to make a strawberry filling instead just a whole berry. Thanks!

They probably didn't because maybe they thought it would be too similar to the frosting. I added a link. When I did get ahold of heavy whipping cream I used their method to make a frosting for a pineapple cake and chunks of pineapple. I did not find the 3 tablespoons of sugar to be sweet enough but with more pineapple chunks it worked. So for their recipe I would probably add more strawberry than they did. 

  • Like 1

Share this post


Link to post
Share on other sites
13 minutes ago, heartlikealion said:

They probably didn't because maybe they thought it would be too similar to the frosting. I added a link. When I did get ahold of heavy whipping cream I used their method to make a frosting for a pineapple cake and chunks of pineapple. I did not find the 3 tablespoons of sugar to be sweet enough but with more pineapple chunks it worked. So for their recipe I would probably add more strawberry than they did. 

Thanks for the link! I see what you mean with the similarity with the frosting.

I'm picturing a filling like a strawberry pie filling and a plain vanilla whipped cream frosting.

Share this post


Link to post
Share on other sites
5 hours ago, sheryl said:

Ha!  I used to!  And, 3 years ago for dd's 16th b'day I made homemade/scratch cupcakes with a huge flower icing top with edibles on top!  I started a thread with an uploaded image or two.  While they really were pretty and yummy as the cake batter was "real" strawberry" vanilla, I've since decided I don't like a lot of icing.  The Wilton tip I used (1 M, I think) produced a huge flower.  There was just so much icing on it!  But, everyone liked them (I did at the time) so I'm pleased with that.  ?

 

3 hours ago, Jann in TX said:

I prefer 'medium' height for my cupcake icing-- cake needs to be at least twice as deep.  My go to is to use a large star tip and do a swirl-- outside in so it is is not too tall! 

I make a great buttercream (no crisco!) and an AWESOME cream cheese icing (what I would do right now for a spoonful!).

I also make a YUMMY marshmallow fondant-- the secret is to layer flavors-- not just vanilla.  The last cake I made was an orange (flavor) cake with cream cheese frosting.  Only the top was covered in fondant (looked like bowling alley wood) and there were grown men at that party (well everyone there was old!) who were stealing the fondant off of the plates of those not brave enough to try it!  NOTHING like the playdough stuff sold in stores!

Not much that I do is "Pinterest-worthy," but this is my one party trick. My cupcake recipe varies, but I always top them with piped cream cheese icing. For minimal effort, I end up with something that looks and tastes amazing.

 

4 hours ago, Junie said:

I puffy-heart love frosting.

My kids and I were just discussing this the other day.  We think that someone needs to develop a cupcake pan that is only half as deep so that you can pile on the frosting and still get the cupcake into your mouth.

 

Why not just fill the muffin tin one quarter to one third full? Either make half the recipe or bake two batches of shorty cupcakes. 

Share this post


Link to post
Share on other sites
18 minutes ago, JIN MOUSA said:

 

 

Why not just fill the muffin tin one quarter to one third full? Either make half the recipe or bake two batches of shorty cupcakes. 

Yes, this would work.  I hadn't really thought of doing this.  I am so not a baker.  :)

The truth is that we always buy our cupcakes.  I have a severe wheat allergy, so we can't bake cupcakes unless they're gf.  It's much easier to buy the birthday cupcakes and me eat something else.  (IMO gf cupcakes are not usually worth eating.)

  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, Jann in TX said:

I prefer 'medium' height for my cupcake icing-- cake needs to be at least twice as deep.  My go to is to use a large star tip and do a swirl-- outside in so it is is not too tall! 

I make a great buttercream (no crisco!) and an AWESOME cream cheese icing (what I would do right now for a spoonful!).

I also make a YUMMY marshmallow fondant-- the secret is to layer flavors-- not just vanilla.  The last cake I made was an orange (flavor) cake with cream cheese frosting.  Only the top was covered in fondant (looked like bowling alley wood) and there were grown men at that party (well everyone there was old!) who were stealing the fondant off of the plates of those not brave enough to try it!  NOTHING like the playdough stuff sold in stores!

That’s what I used the last few times I made cupcakes. It seems like a good ratio of cake to frosting. 

I do make cream cheese frosting more than any other type. This is dh’s favorite.

For the most part I can take or leave cake. Although Hershey’s Perfectly Chocolaty Cake...that is my go-to cupcake. 

  • Haha 1

Share this post


Link to post
Share on other sites

I didn't think icing could be tall. I thought that only frosting could be tall. Icing is just a step up from glaze in my vocabulary.

Also, I like frosting and icing in moderation, as it should be, maybe 1/10th of the total cupcake volume, no more. It is too sweet to eat more of.

  • Like 1

Share this post


Link to post
Share on other sites
8 hours ago, Junie said:

Yes, this would work.  I hadn't really thought of doing this.  I am so not a baker.  ?

The truth is that we always buy our cupcakes.  I have a severe wheat allergy, so we can't bake cupcakes unless they're gf.  It's much easier to buy the birthday cupcakes and me eat something else.  (IMO gf cupcakes are not usually worth eating.)

I made our Minecraft cupcakes gluten free using the vanilla cupcake and chocolate cake recipes from the Cup 4 Cup website.  I had bought a bunch of Cup 4 Cup on clearance at Target and needed to use it up.

They were delicious.  DS8 prefers the “slowly drying out and getting crumbly over time yellow cake”, which was the vanilla cakes.  The rest of us like “stays moist forever”, which was the chocolate ones.  It was a bit of a pain without a stand mixer (GF baking usually is), but it worked out!

I usually just buy regular cake/cupcakes, too, and DH can just eat ice cream, but I was too lazy to decorate for the party and figured I ought to lift a finger somewhere!

  • Like 1

Share this post


Link to post
Share on other sites

Tall icing that is hard is yucky.  Tall icing that is fluffy or creamy is delicious but gets on my nose.  Medium height creamy icing is IMO perfect.

  • Like 1

Share this post


Link to post
Share on other sites
20 hours ago, Tsuga said:

I didn't think icing could be tall. I thought that only frosting could be tall. Icing is just a step up from glaze in my vocabulary.

Also, I like frosting and icing in moderation, as it should be, maybe 1/10th of the total cupcake volume, no more. It is too sweet to eat more of.

Yes, I’m sure there is the possibility of a distinction, but around here, they seem to be used interchangeably. 

Share this post


Link to post
Share on other sites
On 8/22/2018 at 12:48 AM, Tsuga said:

I didn't think icing could be tall. I thought that only frosting could be tall. Icing is just a step up from glaze in my vocabulary.

 

 

This was my first thought, too, until I read replies.  I think of icing as what is  used as decoration over the frosting.  So, the frosting could be tall but not the icing (unless the icing is like big roses over the frosting or something like that).  

  • Like 1

Share this post


Link to post
Share on other sites
12 hours ago, Quill said:

Yes, I’m sure there is the possibility of a distinction, but around here, they seem to be used interchangeably. 

That's interesting. Here they are two distinct things...icing is harder because it has more sugar. Do you have a term for the decoration stuff that describes more sugary, glazy decor on a cake or is that just different icing? Can you have buttercream icing?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...