That depends entirely on the cake and many recipes would not using icing at all. You should use chocolate icing and make sure its enough to cover the surfact of the cake. Nevertheless, the best thing to do is find a particular recipe and follow it (try cooks.com). In time you'll get used to it and will be able to make it the way YOU like it.
icing sugar, glace icing, buttercream, chocolate spread, melted chocolate
A vanilla or buttercream icing would go nice, with some shaved chocolate and sprinkled cinnamon sugar on top.
Well... Icing is glaseado And sugar is azúcar So I thnk it would be glaseado azúcar :)
i would not use granulated sugar while making buttercream icing. i would only use icing sugar. icing sugar usually has cornstarch mixed in with the powdered sugar. even if you added cornstarch to granulated sugar it would still give you a completely different texture than icing sugar...it would feel very gritty.
i think theres no characteristic of icing !! thats all thank you
In some cases yes, but not if you're making icing. Icing sugar is far finer grained, and as such caster sugar will not be an adequate replacement in this case. (Your icing will be granular and not set properly). You may be able to if it's a meringue recipe, but you'd be better off finding a recipe that does not use icing sugar to begin with.
Icing sugar is not normally measured by the ml, since mls are designed for liquids only. ( Measuring icing sugar by the mil is highly inadvisable due to the large potential for inaccuracies.) It would be best to find a weight measurement for icing sugar to convert to cups, if the measurement must be in cups.
The frosting on brownies is simply a chocolate icing, or frosting, usually thick and spreadable, used to top chocolate brownies.Americans use the word frosting where in England we would say icing.
Chocolate butter cream frosting is absolutely delicious. smooth silky thick and creamy yumm! Best kind I have ever had and would recommend to someone looking to make chocolate icing.
Icing sugar contains cornflour or wheat flour sometimes to make it lighter and to make it flow easier. The starch content would come from either of those.
Sugar because with chocolate chip the chocolate chips would just melt.
Royal icing and butter icing are completely different products. Royal icing is made with beaten egg whites (often as dry egg white powder) which break down when in contact with any fat or oil. Butter icing has a very high fat content, so the two types of icing are not compatible. If for some reason no sugar is available to make butter icing, it might be possible to reduce completely dry royal icing to a powder in a blender or food processor, then use that in place of powdered sugar for the butter icing. But that would be a very odd way of getting sugar by way of reverse engineering.