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Icing and Frosting
Icing or frosting is often the finishing touch on many baked items. It can be used to add just a touch of sweetness, or to set the entire theme of the piece. There are many different techniques used. There are simple uses, such as drizzling. There are also very complicated techniques that people are actually schooled for.
585 Questions
Does icing with die or no dye melt faster?
i think that icing with no die will melt faster because the die has some preservatives.
it also depends what kind of icing you use NOT butter cream icing its too thick.
If my buttercreme frosting has a yellow tint to it How can you dye it white?
Buttercream frosting or icing naturally has a cream colour from the butter in it. The more air beaten into it, the paler it will be, and the softer it will be.
The yellow colour of pure butter is naturally stronger if the cows producing the milk are grass fed rather than grain fed.
If a pure white frosting or icing is wanted, do not use butter or make a buttercream, but the creamy flavour will be missing.
C and H vanilla buttercream frosting recipe?
From C&H
Basic buttercream
http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Va1015200120234
French Buttercream
http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Ba5142002122752
Is there chocolate frosting inside lava cake?
No there isn't. It is just warm melted chocolate inside.
Dehumidifier coil is icing up to a block of ice what gives?
It's working too hard. Either get a bigger one, or live with higher humidity. Need to shut it off periodically to let the ice melt. Good luck
What is the name of the thin layer of icing put on a cake?
either butter cream that's put under the fondin (don't care if i spelled it wrong) or the fondin.
How do you make icing from scarch?
icing sugar about a teaspoon of butter and boiling water - different amounts of sugar and water for different consistencies (thickness's) and amount of icing of course and add some cocoa for chocolate icing and an essence for flavoured icing although i find icing to be sweet enough!
If you are talking about the culinary confection known as marzipan, that's a big "No!"
If you are talking about a brand of Meropenem (a carbapenem antibiotic) that seems to have a trade name of marzipan, any injections should be done by a doctor or under their direction.
What is icing sugar solid liquid or gas?
Icing sugar is when you take sugar and and mix it with a liquid to get the mixture to become thin. The icing is considered to be a thick liquid.
What is wrong with buttercream frosting for a wedding cake?
It melts, and you have to slurp it up with a spoon like soup!
What happens if you dont you glycerin in icing?
Depending on the recipe, a few things can go wrong with the icing. It might not set up correctly, it could have the wrong texture, and it could have the wrong consistency and / or color to it.
Can you leave out a red velvet cupcake with cream cheese frosting?
I keep hearing "no," but I have previously and nothing has happened. The normal cream cheese frosting recipes out there have an equal package of cream cheese to 1 cup sugar. However, I add more confectioners sugar to the recipe than called for for easier decorative piping and the sugar-to-dairy ratio is must different and can hold up to being left out.
How do you keep marzipan soft for longer?
Even when stored in an air-tight container, Marzipan will gradually harden over time. Just because it gets hard, does NOT mean you have to throw it out. There are a few tricks to soften it back up. You can either start kneading it with your hands, on a hard surface. You can knead in a few drops of vanilla or almond extract, since it contains these flavors already, it should not alter the taste. You can also place the marzipan in an airtight container with 2 orange halves, NOT TOUCHING the oranges, and leave them at room temperature for about 2 days. You can also microwave or steam the marzipan, but be careful not to over heat it. And, finally, you can knead the marzipan, adding a few drops of water at a time, until it becomes soft enough to work with again.
Ingredients
- 1 Box Devils Food Cake Mix
- Filling: 1 Cup Milk
- 1 Cup Sugar
- 1 Stick Margarine
- 20 Large Marshmallows
- 12 Oz Coconut
- Icing: 1 Stick Margarine
- 1 Box Powdered Sugar
- 4 Tbsp Cocoa
- 8 Oz Cream Cheese
- Prepare cake mix as directed. Cool and cut into 4 layers. Filling: bring to boil: Milk, sugar and margarine. Boil for 3 min. Remove from heat and add marshmellows. Stir in coconut. Mix well and put between layers. Icing: Mix margarine and cream cheese. Add sugar and cocoa a little at a time. Spread on top of cake. Store in refrigerator.
Copied from the files of Dianne Waller
It means your temperature was too hot. This sort of recipe is touchy and one needs to follow the directions to the letter.
Marcy
- You could also replace a spoonful or so of the granulated sugar with light corn syrup. This will not affect flavour or texture but it does provide some protection against crystallizing when you make sugar syrups.
i beg to differ,
its all about how you stir it
did you stir it to much you ask yourself?
No i haven't, okay, so it will come out sparkly.
- I'm assuming you're making this caramel topping stove-top the old fashioned way. One of my jobs is a pastry chef, and it's happened to even me so don't feel bad. One thing you need to remember to do when you're making caramel is to have a bowl of very warm water w/a pastry brush on hand. As the caramel is cooking, brush the sides of the pan down with very warm water. The reason being crystals have a tendency of forming along the sides of the pan. And sugar crystals also have a tendency to spread like a spot of mold on bread! The brush trick dissolves the crystals, thus preventing them from spreading. A squeeze of fresh lemon juice also prevents crystalization without adversely affecting the flavor, if you care to try that instead. Just wipe the sides of the pan with a damp (not sopping wet) pastry brush and keep it on low heat and whisk until all of the crystals have dissolved. It'll take some time, but it'll happen.
P.S. I abhor corn syrup and use it as little as possible. If you use the brush trick, you can avoid having to add that nasty goop known as corn syrup!
How long does cream cheese chocolate frosting last?
The same lengh of time as the use-by date on the cream cheese, provided the frosting is kept in the refridgerator. (Assuming all the other ingredients have a use-by date that is later than the one on the cream cheese. If any expire earlier, use the frosting by the earliest use by date of any of the ingredients).
What is the real name for icing paper?
They are often referred to as icing sheets. Typically, you use white in letter or legal size in your printer when equipped with edible inks. The colors are great for cutting, either with scissors, punches, stamps or an electronic cutting machine.
Sweet icing made from buttercream (butter and cream).
One common recipe for buttercream includes RAW whipped egg whites, simple syrup (sugar and water), and butter. Flavorings can also be added, such as melted chocolate, to make chocolate buttercream.
it costs $30 in Bermuda for a bag wiht 1000 cubes in it at Lindos
