Hi Karen, yes it could however cream cheese frosting is not my favorite for decorating as it is easily sloppy. That said, I think having it chilled properly is critical before using it to decorate. I would say make the frosting as described, crumb coat and then chill it for at least 20 mins before using it to do the final coating.

I was just wondering would this frosting recipe stand up to a cake… So if I used it to crumb coat and the frostbwith “perfectly” straight edges and a smooth finish?

Hi Kate,
You can definitely double the recipe! However, I suggest baking the cupcakes in batches to avoid overcrowding your oven. I think to prevent the red volcano in the oven, you have to 1) mix the cupcake batter very well after adding the vinegar + baking soda concoction. 2) do not overfill the cupcake liners. I like filling about 1/2 to 3/4 of the way to make sure there is room for the cupcake to rise.

Please let me know how they turn out! they are one of my favorites!!

I have to make three dozen cupcakes for work this week…can I double this recipe? Last time I doubled a velvet cake recipe I had red velvet volcano in my oven 😣 I think because of too much fizz action. I don’t have time tomorrow night to mess up, so I thought I’d ask first! Thanks!!

Hi Bonnie! Yes, I do sift my powdered sugar too and that could help next time. But heck, as long as it tastes amazing, the looks don’t matter. I’m so glad to hear your daughter loved it!

Hi Zainab, that is actually what I did, after making the frosting I put the bowl of frosting in the fridge for 30 mins then re-whipped it. It was fluffier but it is not smooth (mine have small holes & looks a little grainy). Maybe I need to sift my icing sugar twice. I didn’ pipe my frosting instead just used a knife and roughly spread the frosting. I finished it off with colorful mini round sprinkles. My daughter loved it. She ate 2 right after I baked it. My sister who bakes too said it was yummy. Very moist & not too sweet 🙂