레터링케이크 Many cake recipes call for frosting or icing. Frosting is thick and fluffy, typically used to coat entire sections of a cake. Icing is thinner and more glossy, commonly used as a glaze or for detailed decorating.
Water, margarine or shortening, sugar, salt, food coloring and flavorings are the main ingredients in traditional frostings. Many also contain stabilizers (such as guar or xanthan gum), mold inhibitors and citric acid.
Buttercream is the classic frosting you’ve probably seen on cakes your entire life. It’s a mix of softened butter and powdered sugar with a little milk or cream to make it spreadable. You can also add flavoring and/or food coloring for extra color or to change the flavor. This is the kind of frosting that cake decorators use to pipe flowers and roses on a cupcake or create decorative borders for a cake.
For the best results, you’ll want to use icing sugar (also called powdered sugar) and not granulated sugar. The icing sugar has cornstarch added to it, which helps to absorb moisture and prevent clumping. It’s also a good idea to sift your icing sugar before adding it into the buttercream. Many recipes call for sifted sugar, and it’s important to follow this step to get the smoothest buttercream possible.
The amount of butter used will affect the texture, but most American buttercream recipes call for 3 cups of powdered sugar and 2 tablespoons of milk or cream. The key is to start with perfectly softened butter – you’ll know it’s ready when you push on it and it makes an indent, but your finger doesn’t easily squish through. Then beat it with the sugar and milk/cream until fluffy. If your frosting looks dry or crumbly, keep beating and add milk or cream a little at a time until it’s the desired consistency.
Cream Cheese Frosting레터링케이크
This creamy frosting, which is great for a birthday cake or cupcakes, has a subtle tang and can be made in any color you want. It’s also much less persnickety than a buttercream based on beaten eggs and sugar syrup and will hold up well in the fridge for hours or even days, making it perfect to ice a three-layer cake or dozen cupcakes.
Make sure that your butter and cream cheese are fully softened at room temperature before starting. In the bowl of an electric mixer (or hand mixer), beat them together on medium-high speed for about 2-3 minutes – don’t skimp here! This step helps to incorporate air and make the frosting lighter and fluffier.
Reduce the mixer speed to low and gradually add sifted powdered sugar. Once it’s all added, beat the frosting for another 2 or 3 minutes – again, don’t skip this step! If your frosting is too thick to spread, add a teaspoon or so of lemon juice at a time until it reaches the right consistency.
This frosting can be made a week in advance and will keep nicely in the refrigerator. Just be sure to refrigerate it before using if you are planning on piping or spreading it, and to bring it back up to room temperature before doing so.
Whipped cream is light and fluffy and can be sweetened with sugar or vanilla. It can be used as a topping for desserts, to fill cakes and other baked goods and to decorate or garnish coffee or other drinks. It is also an ingredient in some recipes, such as pies and tarts or a spread for “cookie sandwiches” and scones.
The key to making good whipped cream is using the right kind of heavy whipping cream. It should have a fat content of at least 30% or higher. Cream, light cream or double cream will all work in this recipe, but you should avoid milk, half-and-half and single cream since these have a lower fat content and they will not whip.
When you make homemade whipped cream, you’ll need only three ingredients. This easy whipped cream recipe is sweetened with powdered sugar and vanilla. It is quick to make, but it’s important that the mixing bowl and whisk or beaters are cold before you begin.
You’ll want to whisk the cream until it reaches soft peaks. It’s best to add the sugar and vanilla when the cream is just beginning to thicken – adding it too soon will cause the whipped cream to over-whip. You can use this whipped cream immediately or store it in an airtight container or piping bag for up to 10 hours. If the cream starts to soften before you can use it, just rewhisk it for a few seconds to refresh it.
This is one of the easiest and tastiest chocolate frosting recipes you’ll find. It requires just a handful of ingredients and is perfect for icing layer cakes or spreading on cupcakes.
Using high-quality chocolate and powdered sugar contributes to the delicious flavor and smooth texture of this frosting. It’s also free from artificial flavors and colors, which is a bonus for those with sensitivities.
First, cream the butter until light and fluffy. This usually takes 3 to 5 minutes, depending upon the softness of the butter and whether you’re using a stand or hand mixer. This step is important because it aerates the butter, which helps to create that airy and fluffy texture.
Next, sift together the powdered sugar and cocoa. It’s important to use a sifter for this step because it ensures that all of the cocoa is incorporated and prevents pockets of pure cocoa. Two Sisters Tip: Cover the bowl with a towel during this step to keep the powdered sugar from flying all over the kitchen!
Drizzle in the melted chocolate and vanilla. Beat until incorporated, then add milk a little at a time until the frosting is spreadable consistency. If the frosting is too thick, add more milk a few Tbsp (15 to 30 ml) at a time until you reach your desired consistency.