Podcast
Questions and Answers
What is the primary purpose of using confectioners' sugar in icing preparation?
What is the primary purpose of using confectioners' sugar in icing preparation?
- To add a fruity flavor
- To give the icing a smooth texture (correct)
- To provide a coarse texture
- To make the icing thick and fluffy
Which ingredient is commonly added to heavy syrup to prevent crystallization when making icings?
Which ingredient is commonly added to heavy syrup to prevent crystallization when making icings?
- Vanilla extract
- Flour
- Baking powder
- Cream of tartar (correct)
What is the correct ratio of sugar to water for making heavy syrup used in icings?
What is the correct ratio of sugar to water for making heavy syrup used in icings?
- 1:2
- 3:1
- 1:1
- 2:1 (correct)
Why is it recommended to use hydrogenated fats in creamed icings?
Why is it recommended to use hydrogenated fats in creamed icings?
Which of the following types of icing typically has a smooth thick paste consistency?
Which of the following types of icing typically has a smooth thick paste consistency?
What is a characteristic difference between frosting and icing?
What is a characteristic difference between frosting and icing?
What is one benefit of using a combination of butter and hydrogenated fats in frosting?
What is one benefit of using a combination of butter and hydrogenated fats in frosting?
Which ingredient is NOT a component of creamed icings?
Which ingredient is NOT a component of creamed icings?
Flashcards
What is Icing?
What is Icing?
A thin, runny, and glossy sugar-based coating used to glaze pastries or cakes. It's often used for a glossy finish and has a more sugary taste than frosting.
What is Frosting?
What is Frosting?
A thick, fluffy, and pipeable frosting made from sugar, butter, and other ingredients. It's used to coat the outside of cakes and can be decorated with different colors, patterns, and designs.
What is Confectioners' Sugar?
What is Confectioners' Sugar?
A highly refined sugar with added cornstarch, making it superfine and easy to blend. Commonly used in icings and butter cream frostings for a smooth texture.
How is Granulated Sugar Used in Icings?
How is Granulated Sugar Used in Icings?
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What is Flat Icing?
What is Flat Icing?
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What is Creamed Icing?
What is Creamed Icing?
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What is the advantage of using Hydrogenated Fats in Icings?
What is the advantage of using Hydrogenated Fats in Icings?
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What is the advantage of using Butter in Icings?
What is the advantage of using Butter in Icings?
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Study Notes
Icings and Frostings
- Icings and frostings are sweet coatings for cakes and related products
- Sugar (granulated or confectioners') is the main ingredient
- Icing is thin, runny, and glossy, used to glaze pastries or cakes
- Frosting is thick, fluffy, and flavorful, used to coat cakes
- Confectioners' sugar (powdered sugar) is highly refined sugar with cornstarch added for smooth blending.
Types of Icing
- Flat Icings: Made from sugar, water, corn syrup, flavoring, butter, or shortening. Cooked in a double boiler until smooth and thick.
- Creamed Icings: Made from shortening, confectioners' sugar, milk powder, eggs, water, flavoring, and a stabilizer.
- Ingredients are creamed together, then eggs are slowly added
- Hydrogenated fats are used for a smooth, more appealing texture. Butter can be added for flavor.
Other Icing Information
- Granulated sugar icings: Made by dissolving sugar in water and boiling it (2:1 sugar to water ratio is common)
- Added ingredients like corn syrup and cream of tartar may prevent crystallization
- Syrup is cooled before use
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