Preparing and Applying Icing PDF

# Preparing and Applying Icings, Frostings, and Fillings ## Icings and Frostings - Icings and frostings are sweet coverings or coatings in cakes and cake-related products. - Sugar, whether granulated or confectioners, is the main ingredient used in making such icings and frostings. - Icing is a th...

# Preparing and Applying Icings, Frostings, and Fillings ## Icings and Frostings - Icings and frostings are sweet coverings or coatings in cakes and cake-related products. - Sugar, whether granulated or confectioners, is the main ingredient used in making such icings and frostings. - Icing is a thin, runny, and glossy substance generally used to glaze pastries or cakes and tastes more sugary than frosting. - Frosting, on the other hand, is a thick fluffy, pipeable, and flavorful substance usually used to coat the outside of a cake. ## **Confectioners' Sugar** - Confectioners' sugar is also called powdered sugar. - It is a highly refined sugar in which cornstarch is added to make it superfine and easy to blend. - It is the type of sugar generally used for icings and butter cream frostings. - When used, it gives the icing a very smooth texture without the coarse texture of granulated sugar. ## **Granulated Sugar** - Granulated sugar is used in icings when it is made into heavy syrup. - This means that the sugar is first dissolved in water and boiled. - This is commonly used for icings in which very heavy syrup is prepared from a standard ratio of 2:1, that is two cups of sugar to one cup of water. - Interfering substances, like corn syrup and cream of tartar, are added to prevent crystallization. - The syrup is cooled before it is worked out into the icings. ## Types of Icings - There are several types of icings. They are as follows: - **Flat Icings:** This type of icing consists of sugar, water, corn syrup, flavoring, butter, or shortening. The ingredients are mixed in a double boiler and cooked for about 110°F until it develops into a smooth thick paste. - **Creamed Icings:** This type of icing is made from shortening, confectioners' sugar, milk powder, egg, water, flavoring, and a stabilizer. - The steps in preparing this icing are as follows: 1. Cream fat/shortening and add dry ingredients. 2. Add eggs little by little as you continue creaming. 3. Add the water and the flavoring. - Always use hydrogenated fats as they are more plastic than other fats. - Hence, they cream well, and give more luster, finer texture, and volume to the product. - However, the use of butter imparts a delicious aroma and flavor that makes it more appealing and appetizing. - For economical use, it is recommended that you use a combination of butter and hydrogenated fats. - Or you can add butter to perk up the flavor and aroma in the icing. - **Combination-Type Icing:** This type of icing uses the flat and creamed icing procedures. ## Decorating the Cake - **Your Cake Decorating Tools** - **Smoothers, Edgers, and Cake Combs:** These tools are used to create textures, patterns, and designs on the icing on top and sides of the cake. - Smoothers are plastic scrapers that are used to create very fine and smooth texture. - Edgers and cake combs create different line patterns or design. - For beginners, the tins of a fork or the serrated de