Homemade Frosting for Individual Cupcakes

Their is a recipe on the powdered sugar box and bags to, I think for easy homemade frosting. I make it and its so easy. You will love it, just scale it down to size. Take Care A.

Use 1/2 a stick of room temp salted butter, cream it in the mixer, add just a tiny splash of vanilla, incorporate that and then slowly add some powdered sugar. You can also add some whole milk just to thin it out a bit after it's all combined to get the consistency you want. I don't know exactly how much that 1/2 recipe will make but it's a starting point for you!

I really do not have a recipe for homemade frosting but maybe you could use the remaining frosting an make fudge. I saw the recipe on the back of one of my cans. It required the can of frosting, some chocolate chips, and candy. Then you melt the chips and frosting, add candy and spread on al. foil and place in the fridge.

A simple buttercream frosting consists of butter, powered sugar, vanilla, and salt (the the butter is unsalted). We have the same issue as you. My daughter likes her butter cream frosting with more sugar, and my son with more butter. My daughter adds a little cocoa to make hers chocolately. I like to mash up a strawberry to make it, well, strawberry. My son likes to add a drop of peppermint extract. So, begin with 2 to 4 T butter at room temperature. With a fork blend in an equal amount of powedered sugar, and add 1/4 t vanilla, and a tiny dash of salt (if your butter is unsalted). Use the fork to mash and mix everything together. If you like a more buttery vanilla frosting, you are done. If you like it stiffer, and more sugary, add a little powdered sugar 1 T at a time until you like the flavor and consistency. When you are satisfied with the taste and texture, you are done, or can add either cocoa, a clean washed & mashed strawberry, peppermint drop, or anything else you might like to try. Butter is good for growing children. The way I look at it, fat is needed to develop neural connections in the nervous system. The sugar is a pleasure thing. So, I prefer a more buttery buttercream frosting, but my daugher will not eat it that way. Good luck!

Buttercream is totally freezable. Freeze it on individual cupcakes or in small ziploc bags/bowls for individual use. Follow the recipes by others who responded. For a little change sift some cocoa powder with the powdered sugar for chocolate flavor.
I've had many students with nut allergies and always brought them non-nut, etc birthday treats since most parents were unwilling to do so. Good luck!

Throw the tub in the refrigerator for the next time. You will need to let it return to room temperature the next time for easier spreading, but you won't be wasting a whole tub.

PS...Bed Bath and Beyond sells an individual cupcake holder that is shaped like a cupcake. It works perfectly for transporting that one cupcake.

My son is also allergic to nuts (and dairy and eggs). We also make cupcakes and freeze them for birthday parties. I write cookbooks and a blog, and on our blog all of our recipes are nut-free (and allergen-free, gluten-free and vegan), so they're safe for your son. Here's a link for a cinnamon frosting. If cinnamon's not your son's cup of tea, you can replace the cinnamon with cocoa powder for chocolate, or omit it for vanilla. Just divide the ingredient quantities by 6 for an individual serving. The link is http://tinyurl.com/welcomingkitchen.

On the baking isle there are little boxes of frosting called "Jiffy" brand. They are usually 2 or 3 for a dollar and you just mix water with them and use a mixer to whip it up. There is also a brand of frosting my sister uses to make Divinity called Betty Crocker Home Style Frosting mix.

Whenever I make frosting at home I usually freeze what I don't use and then thaw it out and re-whip it if needed.

I would probably replace the frosting with whipped cream. If you whip it yourself or use the canned, it can be used and finished over a few days on waffles, pancakes, etc. and wouldn't go to waste.

I don't have a recipe for just one cupcake. My son also has a lot of allergies. I usually just bake and frost a bunch of cupcakes at once, then freeze them with the frosting on. It comes out well and I'm able to use up the can that way. Have you tried it?

Betty Crocker makes spray cans of icing now, they specifically say "Cupcake Icing" on them (they look like shorter cans of spray whipped cream). They come with 4 different tips to make different designs. It says decorates 12 regular or 24 mini cupcakes - It was about $3. It was in the baking aisle, right next to the cans of frosting. There is no expiration date on it, nor does it say anything like "use within --- days" - it is the type of thing I think would be good forever.
I keep cupcakes frozen and just spray this on whenever we need one. It is simple, quick and no waste!

You should make a butter cream frosting. I am guessing here but you should be about 1Tablespoon butter, softened. Add about 1/4 cup of powdered sugar, a little vanilla and tiny bit of milk. You may need to add a little more powdered sugar. You can't really mess up butter cream.

Since it is just one cupcake, you could probably just add a little milk (like a tablespoon or so) with powdered sugar until it is spreadable... the "real" recipe I use for buttercream frosting is a stick of butter or margerine, a pound of powdered sugar, a teaspoon of vanilla, and enough milk to make it creamy- about a quarter cup or so. I have used this frosting on ice cream cakes and it holds up in the freezer- so if you wanted to make a batch of cupcakes then frost and freeze them, you could take one out the night before the party and be ready to go. I don't think you could spread the frosting very well if you made it, froze it, and then tried to thaw and spread it... but I haven't tried that.