Quizzes & Puzzles1 min ago
Frosting
11 Answers
Hi! I have a few American cake recipes and was wondering when it says 'frosting' is it the same as icing or is more a butter and icing sugar mix or something completely different? If it is none of these, can anyone tell me how to make it? Thanks in advance!
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No doubt our American friend BBWCHAT will give you some good recipes later. The basics are 1lb caster sugar,135mls water and 2 egg whites. Heat the sugar and water in a heavy bottom pan till it reaches 115c. Whisk the egg whites to form peaks then whisk the sugar syrup in.I`ll stick with my icing sugar.
Hi Sophie - BBWCHATT reporting in :) Here in the good old USA we use the words frosting and icing interchangeably when we refer to putting the stuff on the outsides of the cake. We also call what you call icing sugar - powdered sugar, confectioner's sugar and even sometimes Domino powdered sugar (Domino is I think our biggest brand name in powsered sugar). If you tell me what kind of cake you are making, I will try to choose an icing that suits it in my opinion. While I am not a very good cook, I am an excellent eater :) I normally use just a regular Butter Cream Icing/Frosting or a Cream Cheese Icing, so I will send you both of those - I usually only use the Cream Cheese one on a carrot cake or something like that - but there are no rules, just depends on your personal taste.
Chocolate Sour Cream Frosting
1 12 oz Bag - Semi-Sweet Chocolate Chips
3/4 to 1 cup - Sour Cream
4 to 4 1/2 cups - Domino Confectioners 10-X Sugar
1 teaspoon - vanilla
Using a double boiler, melt chocolate chips over very hot water.
Remove from heat, add 1/3 of the confectioners sugar. beat until smooth. Add the remaining sugar alternately with the sour cream. Beating well after each addition. Add the vanilla.
Beat until smooth.
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Chocolate Frosting
3 cups - Domino� Confectioners Sugar
1/3 cup - Dutch processed cocoa
1/2 cup - butter or margarine, softened
1/3 cup - milk
1 teaspoon - vanilla
Combine in large bowl, with mixer at low speed, confectioners sugar, cocoa, butter, milk, and vanilla. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
Makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake, or 24 cupcakes.
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PHILADELPHIA Cream Cheese Frosting
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. ADD sugar gradually, beating until well blended after each addition.
http://www.kraftfoods.com/philly
1 12 oz Bag - Semi-Sweet Chocolate Chips
3/4 to 1 cup - Sour Cream
4 to 4 1/2 cups - Domino Confectioners 10-X Sugar
1 teaspoon - vanilla
Using a double boiler, melt chocolate chips over very hot water.
Remove from heat, add 1/3 of the confectioners sugar. beat until smooth. Add the remaining sugar alternately with the sour cream. Beating well after each addition. Add the vanilla.
Beat until smooth.
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Chocolate Frosting
3 cups - Domino� Confectioners Sugar
1/3 cup - Dutch processed cocoa
1/2 cup - butter or margarine, softened
1/3 cup - milk
1 teaspoon - vanilla
Combine in large bowl, with mixer at low speed, confectioners sugar, cocoa, butter, milk, and vanilla. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
Makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake, or 24 cupcakes.
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PHILADELPHIA Cream Cheese Frosting
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. ADD sugar gradually, beating until well blended after each addition.
http://www.kraftfoods.com/philly
Blyss what a sweet thing to say!!! You know when you get to be an old lady you aren't good for much of anything anymore - you are no longer "ten feet tall and bullet-proof" as I thought I was until a few years ago - so it is nice when you are still able to help people - even if it is in such a small way!
Sophie - I would use something like this to make different colors and flavorings for cupcakes - really easy to do and use. If your colors or flavorings are liquid, just put the milk in a little bit at a time after adding them in case you don't need it all.
Basic Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoon milk
With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
To frost a cake, first brush away any loose crumbs from cooled cake. If frosting layers, place the bottom layer rounded side down on a plate. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer rounded side up. Coat the side of the cake first with a thin layer of frosting to seal in the crumbs, then frost the side making a rim about 1/4-inch high around the top. Finally, spread remaining frosting on top, just to the frosting-made rim.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.
Variations:
Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown; cool. Mix melted butter with the powdered sugar.
Cherry Frosting: Stir in 2 tablespoons drained, chopped maraschino cherries and 2 drops red food coloring (optional).
Citrus Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.
Maple-Nut Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Site in 1/4 cup finely chopped nuts (toasted, if desired).
Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.
Basic Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoon milk
With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
To frost a cake, first brush away any loose crumbs from cooled cake. If frosting layers, place the bottom layer rounded side down on a plate. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer rounded side up. Coat the side of the cake first with a thin layer of frosting to seal in the crumbs, then frost the side making a rim about 1/4-inch high around the top. Finally, spread remaining frosting on top, just to the frosting-made rim.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.
Variations:
Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown; cool. Mix melted butter with the powdered sugar.
Cherry Frosting: Stir in 2 tablespoons drained, chopped maraschino cherries and 2 drops red food coloring (optional).
Citrus Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.
Maple-Nut Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Site in 1/4 cup finely chopped nuts (toasted, if desired).
Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.
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