1. Advanced Icings

2. Icings (aka frostings) are defined as sweet coatings for cakes and other baked goods.
The three main functions of an icing are:
Contribute flavor and richness
Improve appearance
Improve keeping qualities by forming a protective coating.

3. The most common icing faults are:
COLOR
FLAVORING
IMPROPER
MIXING

4. The most common FLAVORING faults are:
*TOO MUCH FLAVOR
*WRONG FLAVOR
*TOO SWEET
*DO NOT USE ALCOHOL

5. Icings can be classified based on whether or not they are cooked…
In your opinion, how does a high quality icing contribute to a cake? How does a low quality detract?
Cooked
Uncooked
Marshmallow,
Italian Buttercream,
Fondant, Certain Glazes
Cream Cheese,
American Buttercream,
Royal Icing

6. Icings can be further classified based on preparation method and usage
Icings can be further classified based on preparation method and usage. We classify icings in 8 main categories:
Buttercream
Glazes
Foam
Fudge
Fondant
Flat Icing
Royal Icing
Whipped Cream/ Whipped topping

7. BUTTERCREAM
A light , smooth, fluffy mixture of sugar and fat. They sometimes contain eggs to increase their lightness and richness.

9. Buttercreams are used for: Decorations, Wedding cakes, Birthday cakes, French Pastries
High Quality Buttercream
Low Quality Buttercream
Smooth
Not too sweet
Not gritty
Not lumpy
Melts in mouth (butter)
Gritty
Too Sweet
Lumpy
Waxy (shortening)

10. Flavoring Buttercream (per pound of buttercream)
4 oz Chocolate ---Must be tempered in
3oz Coffee Use extract
2-3 oz Praline
(to taste) Almond extract
(to taste) Extracts and emulsions
Use syrups or extracts-not alcohol--Spirits and Liqueurs

11. FRENCH or MOUSSELINE BUTTERCREAM 1 Yolks 2 Sugar 3 Butter
A hot sugar syrup is whipped into whipped egg yolks. Butter is then whipped in. An Italian meringue can be folded in for added lightness.
Very rich and soft. Usually used as a filling.

12. Italian Buttercream 1 Egg Whites 2 Sugar 3 Butter
Made by cooking sugar to 240 degrees, then whipping into egg whites.
Softened butter is then whipped in.

13. Softened butter is then whipped in.
Swiss Buttercream
1 Egg Whites
2 Sugar
3 Butter
Made by warming sugar and egg whites to 110 degrees, then whipping until cool.
Softened butter is then whipped in.

14. Equal parts butter and pastry cream whipped together.
German Buttercream
Equal parts butter and pastry cream whipped together.

15. SIMPLE/AMERICAN Buttercream
Made by creaming butter and powdered sugar together until light and smooth.
Cream, eggs and flavorings may be added.

16. Cream Cheese
10X Powdered Sugar
Butter
Cream Cheese

17. Fondant Type
Equal parts fondant and
Butter whipped together.

18. Decorator’s Best for making flowers.
Very Sweet, not used to ice cakes.

19. Troubleshooting Buttercreams
Problem
Solution
Separates– Too Cold
Warm up, melt 25% over double boiler then whip
Separates– Too Warm
Chill, Place in cooler until firm, then whip
Gritty– Sugar not dissolved
Use finer Sugar
Heat Swiss meringue to 110
“Chocolate Chip” Buttercream
Temper chocolate into buttercream
Store Buttercream at room temperature for up to a week.
Can refrigerate for weeks. Always whip before using.

20. The function of glazes are to:
Keep Product from drying out
Preserve color
Maintain fresh look

22. Types of Glazes -- Sugar glazes 1. Simple syrup– Used to moisten cakes
A. Plain— 4 oz of sugar to 1 quart of water
B. Dessert– 1 part sugar to 1 part water
C. Glazing– 2 parts sugar to 1 part water
2. Neutral Glazes– Used just for appearance, no flavor, clear gel

23. Types of Glazes --Chocolate Glazes (Ganache)
--1 part chocolate to 1 part heavy cream
--Can be whipped and used like buttercream
--Hard Ganache
--2 parts chocolate to 1 part Cream
--Firmer, used for truffles

24. Types of Glazes --Fruit Glazes --Fruit puree, water, gelatin, glucose
--32 oz fruit to 1 oz gelatin
--The more acidic the fruit, the more gelatin needed.
--Gelatin Glazes
--32 oz of liquid to 1 oz of gelatin

25. Apply glazes warm—not hot. 110 degrees best for ganache.
Common Problems:
Applied while too hot---Cool it down
Lumpy, too thick—Warm it up or thin with water or simple syrup

26. Two main types of foam icings are:
Foam icings are also called boiled icings. They are basically Italian Meringue and are generally not very stable.
Two main types of foam icings are:
PLAIN
MARSHMALLOW
SUGAR, WATER and
EGG WHITES
Italian Meringue plus
Gelatin and Vanilla

27. What types of products might foam icing be used for?
Lady Baltimore Cake
Key Lime Pie
Baked Alaska
Coconut Cream Cake

28. Troubleshooting Uncooked meringues are not very stable.
Make them in the last minute.
Cooked ones can be made a few hours ahead of time.

29. Fudge Icings
Fudge icings are heavy, rich icings similar to candy or fondant. They dry to leave a thin crust on the outside while remaining moist inside.
Fudge icings are used for cakes, pastries and candies. Excellent for brownies.
Troubleshooting:
Should be applied warm.
Soften over double boiler.

30. Fondant Fondant – Two types: rolled and cream
Rolled – powdered sugar, water, gelatin, glycerin, vegetable gum
Cream – powdered sugar and water, cooked 240 F
Fondant – double boiler – body temperature
Thin down with water, simple syrup, egg whites (gives the best shine), glucose, corn syrup, or purees
Heat up (why? to set up)
If you overheat – will have a duller finished product

31. There are three main types of fondant:
Fondant is a thick, creamy white sugar mass used in different forms for decorating cakes and cookies; it can be rolled and draped over a cake, poured as a glaze or sculpted.
There are three main types of fondant:
Poured Fondant
Rolled Fondant
Sculpting Fondant

32. USING FONDANT
Heat over a double boiler until body temperature.
Thin to desired consistency with water, simple syrup, glucose, corn syrup, purees or egg whites (gives the best shine).
Dry Fondant or fondant pre-mixes are commercially available.
Mostly used for candy fillings.

33. Rolled Fondant
Made with powdered sugar, water, gelatin, glycerin, vegetable gum.
Roll out with corn starch or powdered sugar.
The fondant is then draped over a cake to give a perfectly smooth, satiny finish.

34. To make fondant from scratch
Sugar is cooked with glucose (to prevent crystallization) to soft ball stage, 238 Degrees. It is cooled slightly, then folded repeatedly to incorporate air.
Because fondant is difficult to make from scratch, it is usually bought prepared.

35. Troubleshooting Fondant
DO NOT OVERHEAT!
Warm only to 100 degree.
Over heating will result in a dull shine.

36. Flat Icing Flat icings are also known as simple icings.
Flat icings are made by stirring liquid into 10X sugar.
They are used for quickbreads or breakfast pastries.

37. Ganache Ganache is a blend of pure chocolate and cream. Made By:
Melting chcolate with cream over a double boiler
Heating heavy cream until simmering, remove from heat pour over chocolate whisk until smooth.
Ganache is used for:
Candy
Filing

38. Royal Icing Royal icing is also known as decorating icing.
It is used for wedding cakes, dummy cakes, piping flowers, gingerbread houses.
It dries very hard and lasts indefinitely.

39. Recipe for Royal Icing 1# 10X powdered sugar 3 to 4 Egg whites
1/8 t Cream of tartar
1/2 oz Lemon Juice
Sift dry ingredients together. While mixing with paddle, add lemon juice. Add egg whites slowly to desired consistency.

40. To use Royal Icing, pipe out as you would buttercream.
TROUBLESHOOTING
Always sift dry
Keep covered with damp cloth or plastic wrap to prevent drying or keep moving in mixer.
MAKE SURE ALL EQUIPMENT IS FAT FREE!

41. Whipped Cream/Topping
Whipped cream used to ice cakes should be slightly underwhipped.
What are whipped toppings?
Compare and contrast to whipped cream ?

42. Stabilizing Whipped Cream
1 Quart to 1/4 oz of Gelatin
What are the advantages of pasteurized and ultra pasteurized cream?

43. 2 Basic Methods for making Chocolate Whipped Cream.
Tempering Method
Melt 12 oz of chocolate.
Whip cream to soft peak.
Temper by adding equal parts whipped cream to chocolate.
Soft Ganache Method
3.5 qt heavy cream
16 oz milk
8 oz butter
4.5 # chocolate
Boil first 3 ingredients, pour over chocolate. Cool. Whip equal parts cream with ganache.

44. Troubleshooting Whipped Cream
Common Problem– Over whipping
Solution-- Add more cream
*Cream should be chilled before whipping.

45. Thanks for
your
participation!