Icing and Frosting

The expiration date on a tub of Duncan Hines frosting is typically located on the bottom of the container or on the lid. It may be printed directly on the plastic or stamped onto a label. To find it, simply check these areas for a series of numbers or letters indicating the date. Always ensure to store the frosting properly to maintain its quality before the expiration date.

Yes you can. Most of Betty Crocker's icing is actually already gluten free. If you wanted to find an organic gluten free icing though they can usually be hard to find but found at some stores like whole foods. I have seen them before.

Frosting with gelatin is a type of frosting that incorporates gelatin to enhance its texture and stability. This allows the frosting to hold its shape better, making it ideal for decorative purposes like piping and creating intricate designs. It is often used in recipes for cakes and pastries where a firmer, glossy finish is desired. The gelatin can also help the frosting withstand heat and humidity, making it suitable for various climates.

colloid

Cake can usually be kept in the refrigerator for a week, unless it has a custard topping or filling, or some other very moist feature.

Yes, you can use all-purpose cream for frosting cakes, but it may not achieve the same stability or texture as whipped cream or buttercream. All-purpose cream can be whipped to a certain extent, but it generally has a higher fat content than regular cream, which can make it heavier. For better results, consider chilling the cream and using a stabilizer or combining it with other ingredients like powdered sugar to improve its consistency.

To determine if your icing consistency is correct, perform a "ribbon test" by lifting a spatula or whisk from the icing; it should fall back into the bowl in a smooth, continuous ribbon that holds its shape for a few seconds before disappearing. Additionally, for piping, the icing should hold its shape without collapsing, while for flooding, it should easily spread but maintain a defined edge. Adjust the consistency by adding more powdered sugar for stiffness or a few drops of water for a thinner mix as needed.

Yes, you can make icing sugar without a blender by using a fine grater or a mortar and pestle. Simply take granulated sugar and grind it down until it reaches a fine powder consistency. Another method is to use a rolling pin to crush the sugar between two sheets of parchment paper. This will also help create a powdered texture suitable for icing.

An incorrect method of frosting a cake is applying the frosting directly to a warm cake. This can cause the frosting to melt and slide off, resulting in an uneven and messy appearance. Additionally, using a spatula or knife that is not properly cleaned between layers can lead to a marbled effect of different colors or flavors, which is often undesirable. Properly cooling the cake and using clean tools are essential for achieving a smooth finish.

A little cornflour will do the trick.

The icing can take a good 30 minutes to fully set up until it is 100% dry. This process can be sped up if the icing is placed in a cool, dry place (like a refrigerator) and out of direct heat and sunlight.

Icing sugar, also known as powdered sugar, can create a grainy texture if not properly sifted or mixed, affecting the smoothness of desserts. It also has a higher tendency to clump, which can lead to uneven distribution in recipes. Additionally, its high sweetness level can overwhelm other flavors in a dish, making it less versatile than granulated sugar. Lastly, it can dissolve quickly in moisture, leading to a less stable structure in certain confections.

It can, but doesn't have to

-=-

(INCLUDES EGG WHITES)

Classic Vanilla Buttercream

Recipe courtesy Gale Gand

2 cups sugar

1/2 cup water

4 egg whites

1 pound butter, cut up

1 to 2 teaspoons vanilla extract

In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer. Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

-=-

(DOES NOT INCLUDE EGGS)

1-2-3 ICING

Recipe courtesy Christine Gable

2 cups confectioners' sugar (powdered)

1/8 cup butter

1/2 teaspoon vanilla extract

2 tablespoons milk (more if needed)

With electric mixer on low, blend all ingredients together for about 2 minutes, adding more milk (if necessary) until the icing is creamy (and soft enough to squeeze easily through a pastry bag.)

1 tablespoon

The best frostings to stand up in the heat are fondant frosting and royal frosting.

To make a rich buttercream icing, empty one regular-sized bag of icing sugar (confectioner's sugar in the US) into a deep bowl. Add one cube of softened butter. Using an electric mixer, blend together until there aren't any large lumps of butter remaining. Drizzle a very, very small amount of milk (use a teaspoon and only add them one teaspoon at a time) until the icing begins to melt together. Add 1/2 tsp of pure vanilla and continue whipping. You can also add a little high-quality melted chocolate and eliminate the vanilla if you prefer a chocolate icing.

When you're finished, your icing should be well-blended and glossy. It should be able to form peaks when you lift the spatula from it. The amount stated above should ice a 2-layer cake on the top, middle and sides. Use this icing only on cake that is completely cool; if you try to ice a warm cake, the icing will melt and won't retain its thickness on the cake.