A gift needs to be wrapped; A cake needs to be frosted
A gift needs to be wrapped; a cake needs to be frosted
A cake needs some frosting to either cover its mistakes or to make it look its best. The recipes given below are different kinds of fondant. Some recipes below are under the same category of icing which are,
The 6 kinds of icing
- Butter cream
- Whipped cream
- Cooked frosting
- Royal icing
What I have written down
- Plain Butter icing
- Whipped cream
- Parchment icing
- Fondant Icing
- Royal icing
These are the basic icing techniques and you can make not thousands but millions of variations using these basics. Your mind is the limit!
(To cover cakes, puddings and cup cakes. Can also be piped as design onto your royal icing)
This is the most basic of all icing recipes. Basically butter icing is butter mixed with sugar. We use confectioners’ sugar because it dissolves easily when beaten, and also because it contains corn starch that will hold the icing without dripping. With butter icing we can never go wrong as the more you beat the fluffier it becomes, whereas in the other icing if you beat a little bit more or a little bit less, you will not get the correct consistency. There are recipes using granulated sugar but even if the recipe claims that it’s the best in the world, go for it only if you can waste a lot of time in beating it.
- 250g butter
- 450g castor/icing sugar
- 1/4 cup milk
- Pinch of salt
- 1 tsp. Vanilla, almond or any essence if desired
- Beat the butter till light and fluffy.
- Add the sugar a spoonful at a time and beat on medium speed till all the sugar finishes.
- Add the milk, salt and essence and beat till well combined.
- If the mixture is watery add some more icing sugar.
- If it is too hard add some milk.
Ganache is a kind of glaze. It is melted chocolate poured on cakes and brownies to get a shiny and delicious surface. It’s easy to make and need not worry about getting an imperfect cake after all chocolate drips and that’s what makes the cake or cupcake beautiful. This can be poured on cake pops too.
- 1/2 cup and a little more cocoa powder
- 1/2 cup and a little more hot water
- 1 cup butter
- 2 cups castor/icing sugar sifted 3 times
- pinch of salt
- 340g cooking chocolate
- Melt the cooking chocolate and let it cool.
- (To melt chocolate put it into a pan add 1 tsp. of butter and 2 tsps. of milk. Place this pan in another pan of water. Heat it while stirring the chocolate till it melts.)
- Put the cocoa in a bowl, add the hot water and mix well, till there are no more lumps.
- Beat the butter, sugar and salt on medium speed till the butter turns pale and fluffy.
- Add the melted and cooled chocolate and beat on low speed.
- Add the cocoa mixture to this and beat on medium for 1 minute. Then on high for 1 minutes then on medium again for 1 minute.
- Pour on the cake while still hot.
WHIPPED CREAM ICING
(For cakes, cupcakes, brownies, fruit salad and pudding topping)
Whipped cream is made with cream, sugar and essence. The cornstarch is the sugar is the secret behind the firm peaks. We should be careful that we don't overbeat the whipping cream, as overbeating will soften the whipping cream and the lovely peaks will not appear. Always use heavy whipped cream that has a butter content of 30 to 40%.
- 1 cup heavy whipping cream
- 1 tbsp. confectioners or castor sugar
- 1 tsp. vanilla essence
- 30 minutes before whipping place the bowl and the beater whisk or wire whisk in the freezer.
- Pour the whipping cream in the bowl and start whipping.
- When the whipped cream becomes a little firm, add the sugar and vanilla.
- Beat till soft peaks are formed.
- Now you can pipe this onto cake or desert.
Glazes are the easiest of icing recipes. It is sugar heated and poured on the cake to get a perfect topping. Glazes can be poured or drizzled on top of cakes and cookies.
- 185g icing sugar/castor sugar
- 1 tbsp. butter
- Some water
- Coloring essence
- Sift 185 g of icing sugar add 1 tbsp. of butter and some water to make a thick paste.
- Color this paste and add your favorite essence.
- Double boil till pourable but thick.
- Pour on your cupcake while the glaze is still warm to get a perfect icing.
- This is great for beginners as its easy and will give a professional finish.
- Sprinkle some hundreds and thousands or small sugar flowers on the top.
For flowers, sugar ornaments and plaques.
- 1 tbsp. gelatin
- 500g icing sugar
- 4 1/2 tbsp. cold water
- Add gelatin in the cold water.
- Heat it on low flame till gelatin has dissolved.
- Take off the flame add the icing sugar little by little.
- Spread some icing sugar on a board and knead the dough well.
- Now you can make flowers.
(For cake structures, drapes, bows and ropes)
- 1 tbsp. gelatin powder
- 1 tbsp. glycerin
- 1 tbsp. liquid glucose
- 800g icing sugar
- 4 1/2 tbsps. cold water
- Mix the glucose and glycerin in a bowl.
- Add gelatin in cold water.
- Heat it on medium and stir till it dissolves. Take off the flame.
- Add the icing sugar and the glucose mixture to this.
- Knead lightly using your hand till the dough doesn't stick to your hand.
- Sprinkle some icing sugar on a board and knead well to form fondant.
(For cake borders, extension work and lace work)
Royal icing is normally made with egg white, sugar and liquid. The correct consistency should be that of a waffle or pancake batter. Royal icing dries fast as it is piped onto the cake. This form of icing can be easily made at home but can also be bought from the market.
- 200g icing sugar
- 1 medium sized egg white
- Put the egg white in a bowl and beat on low for 1 minute.
- Add the icing sugar little by little and beat till the icing is fully formed.
- Now pipe it or make whatever that calls for royal icing.