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Icing Techniques And Tricks
Making delicious icing is a snap. Perfect icing gives cakes, brownies and cookies the special
fancy `sizzle' that makes their selling easy.
Buttercream icing is a mixture of butter, margarine or shortening with powdered sugar. Water,
milk, or egg whites are used to thin buttercream. Chocolate and an endless number of flavors may
be added to change buttercream icing to compliment any cake flavor.
BOILED icing is a mixture of egg whites, granulated sugar, water and corn syrup. The sugar,
water and syrup are brought to a boil, removed from the heat, and streamed into egg whites
which are being whipped. The mixture is finally whipped to a thick meringue.
Boiled icing must be whipped in an oil free environment. A single drop of oil in the mix or
adhering to utensils will prevent the egg whites from whipping. Oil free flavors may be added.
FONDANT icing is sugar based. It is very fine textured and usually must be heated or thinned
down before use. The chocolate fondant type icing formula in this chapter is an especially good
one. It may be used to ice cakes, donuts, cookies, brownies, and eclairs. Fondant icings are
noted for their shine, hard crust and versatility.
MIXING ICING
Any mixer will do for mixing icings. Use the appropriate beaters. Make sure that all mixing
utensils are spotlessly clean and oil free.
MIXING buttercream ICING
I. Cream the powdered sugar (plus cocoa, if chocolate icing) with the shortening, margarine, or
butter until the mix is light and fluffy.
II. Add the flavor and any liquid to the mix very slowly. Add only enough liquid to make the
mix easy to spread. Use your judgement when adding liquids. Excessive liquid (sometime even
flavor extracts) will cause the mix to separate.
III. Add melted chocolate last and mix only enough to incorporate. The more the chocolate is
mixed; the lighter in color the icing will become. When the chocolate cools, the mix will
become slightly thicker. Use this type of icing as soon as possible.
MIXING BOILED ICING
There are two good methods for making boiled icing.
I. The first method requires placing all the ingredients in a double boiler and whipping as it
heats (while over the hot water) until a stiff peak is formed.
II. The second method is to bring the sugar, water and light corn syrup to a boil, then add the
hot mixture (very slowly) to pre−whipped egg whites. The mixture is whipped on high speed to a
firm peak as the hot liquid is being added.
Icing Techniques And Tricks
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