Icing Techniques And Tricks

Instructions

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   Making delicious icing is a snap.

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   Perfect icing gives cakes, brownies and cookies the special fancy `sizzle' that makes their selling easy.

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   Buttercream icing is a mixture of butter, margarine or shortening with powdered sugar.

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   Water, milk, or egg whites are used to thin buttercream.

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   Chocolate and an endless number of flavors may be added to change buttercream icing to compliment any cake flavor.

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   BOILED icing is a mixture of egg whites, granulated sugar, water and corn syrup.

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   The sugar, water and syrup are brought to a boil, removed from the heat, and streamed into egg whites which are being whipped.

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   The mixture is finally whipped to a thick meringue.

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   Boiled icing must be whipped in an oil free environment.

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    A single drop of oil in the mix or adhering to utensils will prevent the egg whites from whipping.

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    Oil free flavors may be added.

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    FONDANT icing is sugar based.

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    It is very fine textured and usually must be heated or thinned down before use.

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    The chocolate fondant type icing formula in this chapter is an especially good one.

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    It may be used to ice cakes, donuts, cookies, brownies, and eclairs.

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    Fondant icings are noted for their shine, hard crust and versatility.

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    MIXING ICING Any mixer will do for mixing icings.

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    Use the appropriate beaters.

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    Make sure that all mixing utensils are spotlessly clean and oil free.

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    MIXING buttercream ICING I.

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    Cream the powdered sugar (plus cocoa, if chocolate icing) with the shortening, margarine, or butter until the mix is light and fluffy.

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    Add the flavor and any liquid to the mix very slowly.

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    Add only enough liquid to make the mix easy to spread.

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    Use your judgement when adding liquids.

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    Excessive liquid (sometime even flavor extracts) will cause the mix to separate.

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    Add melted chocolate last and mix only enough to incorporate.

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    The more the chocolate is mixed; the lighter in color the icing will become.

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    When the chocolate cools, the mix will become slightly thicker.

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    Use this type of icing as soon as possible.

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    MIXING BOILED ICING There are two good methods for making boiled icing.

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    The first method requires placing all the ingredients in a double boiler and whipping as it heats (while over the hot water) until a stiff peak is formed.

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    The second method is to bring the sugar, water and light corn syrup to a boil, then add the hot mixture (very slowly) to pre-whipped egg whites.

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    The mixture is whipped on high speed to a firm peak as the hot liquid is being added.