Make a fun bath treat topping that is activated by water
Use this recipe to make an exciting, versatile topping for your cupcakes, bath bombs, and other bath treats.
Question: Why is this fizzy frosting different?
Answer: It is activated by water!
Yes, it actually bubbles and fizzes when it touches water!
You can use this recipe to make two different toppings: frosting and fondant.
To get frosting, you simply pipe it on a cupcake right after it is mixed.
To get fondant, let the frosting relax in an air tight container for about two hours and then roll it out like sugar cookie dough to make toppers.
You can make your toppers and bath bomb cupcakes on one day and then frost them on the second day.
- You can cut this fondant into adorable shapes with Mini Cookie Cutters . Cookiecutter.com has almost 250 different shapes to choose from! You can find something for any holiday or occasion.
Finally, embed chunks of left-over frosting in bath bombs for attractive designs. The frosting will give your bath bombs light bubbles and slight buoyancy. You can use it to make a floating bath bomb spin.
The following bath bombs were decorated or enhanced with this fizzy frosting recipe.
Fizzy Frosting is Awsome
So cool, right? I was the owner of FizzButter Bath Bakery and I invented this fizzy frosting recipe. I wanted a frosting that was activated by water.
It took some trial and error but this frosting recipe takes any bath treat recipe to the next level.
For Best Results: Measure Ingredients by Weight
This recipe is more technical than most so be as precise as you can with your measurements. The best way to do this is by using a kitchen scale and convert this recipe to weight.
I use this exact kitchen scale from Amazon for measuring ounces and grams.
It’s very easy to measure by weight so do not be intimidated. It will also help you to really get to know these ingredients and become a real bath treat wizard.
Having the incorrect ratio of wet to dry is where this recipe will fail. Example: if the mixture is too wet…the frosting will rise way too much and then flatten out like a pancake.
The first time you make this recipe, record the weight of each ingredient and then use weight measurements instead of cups and tablespoons on subsequent batches.
Recipe author: FizzButter
Frosting Yield: Frost around 15 large Wilton hearts.
NOTE: INGREDIENT NAMES LINKED TO AMAZON FOR EASY PURCHASE.
IMPORTANT: make your fondant toppers the day before you plan to frost cupcakes.
STEP 1: Before you begin.
STEP 2: Mix the following together
Mix ingredients in a medium sized mixing bowl. If ingredients stick to the bowl, scrape off and re-mix. Mix just enough to get everything evenly distributed and move on.
STEP 3: Add two more ingredients & mix
- 3/4 cup Baking Soda
- 1/8 teaspoon Cream of Tartar (from kitchen is fine)
- Mix in baking soda and cream of tartar. Note: this is regular kitchen cream of tartar and not tartaric acid.
STEP 4: Add final two ingredients
- 3 TBSP Corn starch
- 4 TBSP citric acid (fine grain works best)
Once you add the citric acid to this mix, it is activated and must be worked with immediately.
Now, you can either frost cupcakes or make fondant for toppers with this mixture.
For fizzy frosting:
Fill your Wilton bag halfway, twist to hold, and pipe it on your cupcake. Remember, it will rise about 60% so don’t put too much on the cupcake.
Pipe leftover frosting onto wax paper, let dry, break into chunks and embed in bath bombs.
Roll your frosting into a ball and wrap with plastic. Place the ball in a sealed tupperware container.
Let the fondant rest for about two hours. You can tell it’s done when it stops rising.
Test your fondant
Take a walnut sized piece to test. Roll it out to 1/4 inch and finish with a texture roller. Does it hold the texture?
When the fondant is just right, it acts and feels just like sugar cookie dough or fondant. It holds impressions and you can use a cookie cutter to cut out shape.
Make Toppers from Fondant
Lightly ‘flour’ your work surface with baking soda. Take an orange sized piece of fondant mixture and roll it out to 1/4 inch with your plain rolling pin.
Next, use a textured rolling pin and add creative texture to your topper. Have fun
Finally, cut out your shapes with mini cookie cutters.
Topper Making Tips
Try to cut the toppers as close as possible. In addition, I like to have around six mini cutters because they start to stick after a about 10 uses. When you are starting out, use a less intricate design with fewer corners.
After you cut out your first set of toppers, add a little bit of new fondant to the unused fondant that was left around your cuts and roll it out again. You can usually do this a few times but if the old mix starts to get brittle, just throw it out and use only new fondant.
If your batch is too wet, it will severely stick to the mini cookie cutter and it won’t hold a rolling pin texture (it will rise out of shape).
If this happens, simply add about a 1/2 tablespoon of baking soda and work it through your apple sized ball.
Now re-roll it out, add texture, and then cut toppers.
I like to use a flat knife to move the cut-out pieces to dry on wax paper.
The extra fondant mixture will dry out quickly so be sure to re-wrap it between use.
Air dry these in a low humidity area and store in sealed ziplock bags. These will last for over a year if they are kept dry.
Troubleshooting your Fizzy Frosting
Have I added too much water?
If your frosting rises over 100% and flattens out about 5 minutes after it is piped, you have added too much water. This is when you will be happy you weighed all the ingredients because it makes it very simple to adjust. Re-do your batch and you will usually want to take out a gram or two at a time.
Also, you don’t have to throw away your work. RECOVER EVERYTHING!
Remove the frosting from the cupcakes as soon as you see it has flattened. Next, roll the fizzy frosting into a ball, and then store it in plastic wrap inside a sealed tupperware container. Once it settles and dries a little bit, you can roll it out like fondant. This usually takes and hour and half to two hours.
Have I used enough water?
If the mix doesn’t rise very much and is impossible to pipe through the bag, it does not have enough water. It is not too late to fix this. Put the mix back in the bowl, add a gram of water and mix. Try to re-pipe.
Is storage important?
YES!!!!! Humidity will cause this mixture to mold. All toppers and cupcakes must be cured and stored in low-humidity (under 30%).
The good news is that your little toppers have a shelf life of over one year if they are stored in a sealed ziplock bag.
Cupcakes should be used immediately after opening.
Rolling Pin Tips and Tricks
First, you’ll want to use a smooth rolling pin like this 9-inch Wilton fondant rolling pin from Amazon. Wilton makes a longer rolling pins but this size works well with the small sections of fondant we will roll out at once(so it doesn’t dry out).
Next, use the smooth pin to get a 1/4 inch thickness on your bubble fondant. It is nice to have more than one 9-inch pin on hand if you are planning to work with multiple colors or do a large job. Please note: Never use this mixture with a wood or aluminum rolling pin.
Now, we get to have some serious fun!
There are a wide assortment of textured rolling pins to jazz up your toppers.
We used the purple textured rolling pin in the image below on our Santa’s Cupcake above.
Never put these plastic rolling pins in the dishwasher. They have seams along the sides that allow water to get inside of them.
Overall, small textures work best.
We really liked this Wilton Fabric roller from Amazon because it catches shimmers exceptionally well.
Note: Buy two of these if you plan to make a lot of toppers.
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