Recipes of Icings

We are going to cover following Icing’s Recipe:-

• Butter Icing
• Butter Cream
• Foam Types
  • American 
  • Marshmallow
• Flat Type
• Fondant
• Fudge Type
  • Chocolate
• Royal
• Glace

1. BUTTER ICING – As the name suggests this icing is made by using butter or its substitutes. It is mainly popular for its easy handling property, ease of making, the moistness provided to the cake & above all taste that can be altered & flavoured as required. The icing is prepared by creaming icing sugar & butter together in 2:1 ratio which also can be varied to obtain desired consistency. This is mainly used in rich & light cakes, also used over biscuits & for fillings.

Recipe – 

1. Icing sugar – 150 gm
2. White butter – 75 gm
3. Flavour & colour – as required.

• Sieve icing sugar, cream butter until smooth.
• Add icing sugar and cream until light and fluffy.
• Add colour and flavour as desired.

2. BUTTERCREAM – Buttercream is a soft creamy cake topping, it is also richer in texture as compared to butter icing. Buttercream is necessarily less sweet and its typical creamy texture is due to sugar used in its cooked state. The excessive fatty rich taste is cut down as the butter content is cut down by the use of egg yolks and water. However, butter icing is not suitable for making firm decorations like flowers, figures etc.

Recipe –

1. White butter – 250 gm
2. Grain sugar – 125 gm
3. Egg yolks – 4 nos
4. Water – 75 ml

• Cook sugar syrup to 110⁰ – 116⁰ c (soft ball stage)
• Pour the syrup over the partially whipped egg yolks beating continuously
• Beat till cool
• Cream in butter little at a time
• Flavour with vanilla

It also can be flavoured with custard, lemon curd and can be used as filing.

It also can be made with stiffly beaten egg whites instead off egg yolks, which is known as “Meringue type” or “French type” icing

3.  FOAM TYPE ICING – Sometimes called boiled icings also. This types of icings are simply meringues made with boiling syrup. Some also contain gelatin. Foam type icings should be applied thickly to cakes and left in peaks or swirls. These icings are not stable. This type of icings should be made on regular basis. Some examples of foam type icings are American frosting, marshmallow icing etc.

AMERICAN FROSTING

1. Granulated sugar – 225 gm
2. Water – 75 ml
3. Egg whites – 1 no
4. Vanilla essence – as required

• Boil sugar and water to 116⁰C (soft ball)
• Stiffly whisk the egg whites
• Let the bubbles of boiled sugar subside then pour this onto egg whites from a good height, beating continuously till soft peaks are begin to form

MARSHMALLOW ICING – 

1. Lump sugar – 450 gm
2. Corn syrup – 225 gm
3. Egg whites – 600gm
4. Water – 800ml
5. Agar agar – 30 gm

• Soak agar agar in water then boil to dissolve and passed through a cloth.
• Add sugar to that solution and boil again, when  the temperature reaches 225⁰F ad corn syrup, do not stir to avoid graining
• Stiffly beat the egg whites and add the previous solution to this in a steady stream and beat continuously

4. FLAT TYPE ICING – these are also called as water icing are simply mixtures of icing sugars and water, sometimes with corn syrup and flavourings added. They are mostly used as coffee cakes, Danish pastries and sweet rolls. Flat icings are warmed up to 100⁰F for application and are handled like fondant.

5. FONDANT – Fondant is sugar syrup, which is crystallized to a smooth creamy white mass. When applied it gets up into shiny, non-sticky coating. On preparation, when excess of glucose or cream of tartar is added to prevent enough crystallization in order to get a too soft and syrupy icing.

6. FUDGE TYPE ICING – These are thick and rich with a strong chocolate flavour. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, fudge icing can be somewhat time-consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time. They can be used on cupcakes, layered cakes, cake loafs, gateaux, puddings etc. it is very stable and hold up well on the cakes and help to store it for a longer period. Stored icing must be covered tightly to avoid drying and crusting on surface.

CHOCOLATE FUDGE

1. Icing sugar – 170 gm
2. Butter – 100 gm
3. Cocoa powder – 30 gm
4. Milk – 2 tbsp.

• Melt butter on slow flame
• Sieve icing sugar and cocoa powder and add to butter off the range
• Mix well
• Add milk gradually to smoothen out the mixture

7. ROYAL ICING– Royal icing is similar to flat icing, but adds egg whites to produce a thicker icing which hardens to a brittle texture. Royal icing can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures.

RECIPE

1. Egg whites – 2 nos
2. Tartaric acid or lemon juice – 1 pinch
3. Confectioner’s or icing sugar – 300 gm

• Place desired amount of icing sugar in a mixing bowl beat in egg whites a little at time until forms a smooth paste
• Keep it covered with damp cloth to prevent hardening.

8. GLACE ICING – The name suggests its typical characteristic of giving a glace to the product. The icing sugar is sieved and very hot water is mixed to just dissolve the sugar and to get a thick coating consistency: which can be checked at the back of a wooden spoon. These are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries. It is normally used on a light sponge.

RECIPE

1. Icing sugar – 150 gm
2. Boiling water – 2 tbsp
3. Essence and colour – as required

• Sieve icing sugar
• Add hot water and mix to a coating consistency ( consistency also can be altered as per the requirement)
• Add flavour and colour
• Use immediately to avoid drying up