Frosting

Frosting/ Icings- are preparations of sugar, egg whites or fat & other ingredients for the purpose of adding moisture, creaminess, additional flavor & visual appeal to cakes.

Types and Methods of Preparation

1. Flat Icing- the ingredients are sugar, water, corn syrup & flavoring & a little amount of fat.  These are warmed in a double boiler at about 110'F to the consistency of a thick paste.  Corn syrup is used to prevent crystallization.  A double boiler is recommended to prevent scorching & to maintain its luster when it cools.  Do not use water to cool or soften the mixture, for it will make it runny, sticky & difficult to manage.  To soften icings, rewarm in a double boiler.

     

     - is an example of cooked icing.

2. Creamed Icing- ingredients are fat, confectioners, sugar, milk powder, egg, water, salt, flavoring and stabilizer.  The general procedures are as follows.

      a. cream the dry ingredients with the shortening.

      b. add the eggs gradually, creaming well.

      c. add water and lastly, the flavoring.

     

   - is an uncooked type of icing.

3.Combination Type Icing- the flat icing is heated together with the egg whites at 110'F, then whipped until the mixture becomes thick.  The fat and the remaining sugar are creamed until fluffy and light & added to the egg whites.  This type of icing is very light.  Sometimes syrup is used instead of confectioners sugar.  The syrup should be boiled to approximately 250'F to 258'F or until the soft ball stage.  The syrup is poured into the whipping egg whites in steady stream at medium speed.

General Guidelines in the Use of Icing Frosting

1. The richer and denser frosting should be spread thinner & must be used sparingly.

2. Fluffy mixtures, including whipped creams are used lavishly.

3. Consider whether or not the cakes require refrigeration.

4. The amount use for frosting/ filling depends upon the style of the cake & richness of the cake.

Filling and Frosting a Cake

1. Place the cake on a round cardboard with the same diameter as the cake, or may put it on a decorating turn table or lazy Susan.

2. Trim the cake if it is not level.

3. Spread frosting on the first layer.

4. Remove all cake crumbs from the top layer and all around the sides by the use of a soft brush or by the use of your fingers.

5. " Crumb- coat" the cake.

6. For the final frosting, place sufficient amount of frosting on top to cover it and spread it to about 1/8 to 1/4 inch in thickness.

Steps in Frosting a Cake

1. Brush off the excess crumbs from the sides of the layers.

2. Frost the top of the lower layer and put the next layer over it.  Then, frost the sides of both layers.

3. Frost the top, swirling with a spatula in a " carefully careless manner".