I’m new to this site. I am making cupcakes for a child’s birthday. They have requested chocolate icing. The only one I’ve ever made are the classic and neo-classic buttercream and variations.
For one day I want to make chocolate. For another, I plan to possibly made vanilla and tint it orange, and maybe some other colors for decorating a Halloween theme.
My first question is, will the neo-classic hold it’s shape at room temperature? We will be in a swimming pool and I wouldn’t want it to drip over the sides.
Next question is, can the neo-classic be tinted colors and will the icing bleed out or separate? Most recipes I see for this kind of thing involve a bag of icing sugar and butter - too sweet. Or they involve shortening, which is a path I won’t go down.
If the neo-classic won’t work, which buttercream would you recommend for this application?
Thanks so much.