Are you getting tired of messing and running out of buttercream frosting before you even finish frosting your cupcakes? Or, are you getting tired of googling how much buttercream frosting for 100 cupcakes? Well, here’s a guide for you.
One simple factor to consider when determining how much buttercream frosting for 100 cupcakes is the type of frosting. For frosting cupcakes, you need to apply a thicker layer of frosting. The estimated amount of frosting for 12 cupcakes is 1 cup. However, the suggested amount is a very basic estimate only. The amount of frosting you need depends on how thick or tall you swirl the frosting on top of the cupcakes and how much decorating you like.
What is Buttercream Frosting Made of
Buttercream frosting is made by creaming butter and powdered sugar together. The rule of thumb for most buttercream frosting recipes is to use 2 cups of powdered sugar for 1/2 cup of butter.
The next important ingredient to a creamy frosting is heavy whipping cream. You can use milk instead, but using heavy whipping cream makes a huge difference. Since the most versatile frosting is vanilla frosting, you also need some pure vanilla extract.
For additional highlights, you can add a few drops of food coloring during the final step if you want a colored frosting. You can start with just a drop or two and then add a drop at a time until you achieve the desired color.
How to Make a Perfect Buttercream Frosting
A perfect buttercream frosting doesn’t wilt or get too soft. And the secret to a perfect creamy frosting is to whip it! The longer you whip it, the better it will be. You can always make the frosting stiffer by adding more powdered sugar.
You can also add additional heavy cream to offset the sweetness and make it softer. You can add at least a pinch of salt to help cut the sweetness, but that is optional. You can also control how stiff or how thin you make your buttercream frosting. Remember, the butter must be cold, but not too cold. If the butter is too cold, it won’t whip up properly, and if it is too soft, it will become too liquidy, and you’ll end up with a melty mess instead of frosting. Now, let’s get moving!
Ingredients:
Filled Pies
- 3/4 cup unsalted butter, cold
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream, or milk
- Pinch of salt, optional
Frosting for 24 cupcakes:
- 1 1/2 cups unsalted butter, cold
- 5 cups powdered sugar
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream, or milk
- Pinch of salt, optional
Equipment:
- Stand mixer
- Large piping bags
- Large piping tips
Instructions
- Start by cutting the butter into pieces by using a paddle attachment.
- Whip the butter for at least 3-5 minutes and scrape down the bowl occasionally.
- Mix until the butter looks light in color and has doubled in volume.
- Add 2 cups of powdered sugar from time to time and mix on low speed until thoroughly combined into the butter.
- Then, continue adding additional powdered sugar, alternating with the vanilla extract and heavy cream.
- After each additional 2 cups of powdered sugar, whisk for about 60 seconds on medium-high or until the powdered sugar is well combined.
- Increase the speed to medium-high and whisk for another 3-5 minutes to whip additional air into the frosting. Now, your buttercream frosting is ready to use or store for later.
Let’s Answer Your Question
To avoid running out of buttercream frosting, make sure to complete the ingredients and remember how much buttercream frosting for 100 cupcakes if important.
If you are trying to determine how much buttercream frosting for 100 cupcakes, you should probably go ahead and make a bit spare.
Frosting for 100 cupcakes
- 6 1/4 cups unsalted butter, cold
- 21 cups powdered sugar
- 10 1/3 teaspoons vanilla extract
- 8 1/3 tablespoons heavy whipping cream, or milk
- Pinch of salt, optional
Let’s make it easier for you!
So, when you go out to buy your ingredients for your buttercream frosting for 100 cupcakes, you need to grab some:
- 13 sticks or 52 ounces of unsalted butter
- 5.25 kg of powdered sugar
- 1 small bottle 60 ml vanilla extract
- 1 small pack 200ml heavy whipping cream, or milk
Conclusion
Now that you already know how much buttercream frosting for 100 cupcakes, one thing that won’t happen to you is running out of frosting. It would be better to end up with leftover frosting than to run out before you finish filling your cupcakes. If you have leftover frosting, you can store it in the freezer to use at a later date. Just bring it to room temperature, and then re-whip before using. Still, your buttercream frosting is best for piping when it’s fresh. Find out more about cake frostings.