It's been interesting finding out which frostings will hold up and which ones slide right off.
Such a shame when I've spent hours preparing, chilling, decorating, and drying the cupcakes when eventually the frosting just won't stay in place. I've tried refrigerating some to set the frost- and as soon as they sit out for 2 hours they're untouchable or become messy. Others laying out uncovered - room temp are fine, while another set is covered- room temp and stays wet without setting. I hate to refrigerate for so long bc it dries the cakes out....
Currently, I'm using powdered sugar, butter, cream cheese, van extract and sometimes with a minimal amount of heavy cream. When making frostings without cream cheese, the frosting tasted like pure powder- awful.
Any tips on what ingredients to use or to avoid? any techniques whipping longer, butter/cream temps, order of mixing ingredients, etc?