Types of Icing
Unlike most other buttercream recipes (including those that start with a meringue base), this basic buttercream uses powdered sugar instead of granulated sugar. Since there is no heat added nor cooking required, powdered sugar melts and incorporates better than granulated sugar.
Buttercream (also known as butter cream, butter icing, and mock cream) is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.
Step 1, Beat softened butter and cream cheese until well blended. Step 2, Add powdered sugar and vanilla. Beat until creamy.
Step 1, Beat softened butter and cream cheese until well blended. Step 2, Add powdered sugar and vanilla. Beat until creamy.
Fondant is also a type of icing that is used in different ways to ice cakes. Fondant has a clay-like consistency that can be shaped to make flowers and decorations and also rolled out to cover cakes. Since it covers cakes completely and seals out air, fondant is also used to preserve fruitcakes.
Fondant is also a type of icing that is used in different ways to ice cakes. Fondant has a clay-like consistency that can be shaped to make flowers and decorations and also rolled out to cover cakes. Since it covers cakes completely and seals out air, fondant is also used to preserve fruitcakes.
French buttercream is made by heating a sugar syrup until it reaches soft ball stage and then whipping it into beaten egg yolks and soft butter. This is the shiny, rich frosting of your dreams. Now it's worth giving a shout-out to Italian buttercream because it's not too shabby either.
French buttercream is made by heating a sugar syrup until it reaches soft ball stage and then whipping it into beaten egg yolks and soft butter. This is the shiny, rich frosting of your dreams. Now it's worth giving a shout-out to Italian buttercream because it's not too shabby either.
Ganache (/ ɡ ə ˈ n ɑː ʃ /) is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.
This ultra-smooth buttercream is not too sweet and is our frosting of choice when we want a silken, elegant texture and delicate flavor. It is based on meringue and a cooked sugar syrup, so it is a more complex Italian meringue buttercream recipe than a standard confectioners’ sugar-based frosting, but we think the results are well worth it. Vanilla is the basic choice, but it can also easily be turned into chocolate, espresso, raspberry, lemon and many more variations.
Meringue is an egg-based frosting that often appears atop pies and custards. The main feature that separates meringue from other frostings is its ability to hold fluffy peaks. One beats meringue ingredients until they form stiff but airy peaks, so meringue frosting is light, and it dissolves slowly as one eats it.
Meringue is an egg-based frosting that often appears atop pies and custards. The main feature that separates meringue from other frostings is its ability to hold fluffy peaks. One beats meringue ingredients until they form stiff but airy peaks, so meringue frosting is light, and it dissolves slowly as one eats it.
Royal icing made from meringue powder can be stored at room temperature. Make sure the utensil you use to transfer the icing from your mixing bowl to a storage container is clean and dry. Glass or ceramic containers are the best sorts to use.
Learn the ingredients of royal icing and find out how to use, store and decorate cookies with royal icing.
Swiss Meringue Buttercream is a little more difficult to …
Whipped icing starts with chilled whipping cream that is whipped until it is light and fluffy. Powdered sugar is slowly added to the whipping cream until soft peaks form. Buttercream can be left white or dyed with food coloring liquids, gels or powders into a variety of pastel or bright colors.
Whipped icing starts with chilled whipping cream that is whipped until it is light and fluffy. Powdered sugar is slowly added to the whipping cream until soft peaks form. Buttercream can be left white or dyed with food coloring liquids, gels or powders into a variety of pastel or bright colors.