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Thursday, March 15, 2012

Milky Way Frosting

We are stuck at home in the land of Spring Breakers...traffic is horrendous and going out is highly undesirable!  The teen was looking longingly at the few snacks we had left and walked away dejectedly without making a choice.  I've been loading him up on fruits and healthy choices this week and I could tell....he was hankering for a sweet.

I made some box mix yellow cupcakes and thought we'd just eat them plain...until he said "where's the frosting?"  I said, all I have is a can of cream cheese frosting that I bought to make cake can open that if you want frosting.  He did and we both slathered a cupcake and bit into it...yuck!  I haven't had canned frosting in a lonnnnggg time.  It was awful!  I threw mine in the trash.  He opted for the bare ones and headed to the man cave.  He better enjoy it, tomorrow is house cleaning day and the man cave is getting aired out!

I looked into my baking cabinet to see if anything stirred me.  I saw two Milky Way bars that I'd bought a couple of weeks ago and forgotten.  That brought to mind an old frosting recipe that I've made for a Milky Way Cake...and I remembered it set up really well, and wondered if it would maybe be pipeable (is that a word?).

I had everything I needed, so got to work to find out if it would hold up to piping!

Milky Way Frosting


2 Milky Way bars (regular size)
1 stick of butter (1/2 cup)
12 ounces powdered sugar
1 teaspoon pure vanilla extract
1-2 tablespoons heavy whipping cream


Cut up butter and Milky Way bars into tablespoon sized slices and put in a small saucepan over medium heat. 

Stir frequently and vigorously with a heat-resistant spatula, pressing the Milky Way pieces to hurry the melting process - they never get all the way melted I've found....but that's okay.

In the bowl of a stand mixer, with beater attachment, pour in the powdered sugar and give it a few whirls to make sure all the lumps are out...I've never sifted this recipe and didn't today.

Add the melted chocolate and butter mixture and blend until you have a heavily crumbly mess.  Add the vanilla extract and the whipping cream, 1 teaspoon at a time.  Beating on high medium after each addition.  Today it took about 3 or 4 teaspoons of cream.  I pull the beater up and when the shape holds, I know I'm "there".

Prepare a piping bag with a large coupler and large tip and stand it in a tall glass.  Fold the cuff down and fill the bag with the frosting.  I played with a couple of tips - a Wilton 1M and Wilton 4B.  I will say, I'm not the best at piping...but I don't have a lot of opportunity to practice.  We like cupcakes way too much...I'm going to have to visit the neighbors with cupcake gifts again as it is.  If I don't, our butts won't fit out the door come Monday.

This piped really well, but didn't "finish" well - the stars at the end didn't break gracefully, I nearly had to pinch them off. 

So, this might not be the best piping material...but it is quite tasty, albeit very sweet.  I might try a sprinkle of cinnamon in the mix next time. to give it a little warmth...and I am not sure what to do about the refusal to release...maybe have some snippers handy :-)

Whatever the outcome, it was fun to try my hand at topping cupcakes again.  I'll keep trying until I get it eventually!

Bon Appetit, Y'all!!!




  1. I did not even know this way possible - bookmarked :D

    Choc Chip Uru
    Latest: Strawberry Hot Fudge Choc-Cobbler

  2. Debbi, your icing sounds marvelous!!! And you've piped it perfectly! I would get the same response from my kids if I offered unfrosted cupcakes...LOL. They would love yours!


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