1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Nine Unit 16 Icings, Frostings, and Glazes

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives List the selection of sugar for icings and frostings Describe how to control aeration and melting point of icings and frostings Identify the effect of temperature on sugar crystallization Describe how to control consistency of icings and frostings Demonstrate how to make meringue and creamed frostings

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Buttercream Enrobing Fondant Glaze Melting Point Meringue Royal icing

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Functions Protective coating to seal in moisture and maintain freshness Attractiveness/“First impression” Important for customer appeal Sweetness/Flavor Volume

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Important Considerations Flavor of icing, frosting, or glaze needs to: Complement, not overpower Blend with cake or tart Icing/glaze should provide texture and harmony to dessert Color is critical Dark colors show bold, rich flavors Pastel colors are gentle

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Icings Simple icing = 6X powdered sugar with a small amount of water Add corn syrup for softness (<10%) Add pasteurized egg whites (instead of corn syrup) during summer/humid conditions (<10%) Applied to warm dessert Short shelf life – loses shiny appearance quickly as sugar hardens

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Fondant Made by cooking granulated sugar, forming a syrup Locks in moisture Stays fresh for several days Can be purchased pre-made When applying fondant made from scratch, temperature during application is critical Optimal application temperature = 95°-105°F (35°-40°C) Temper over hot water bath

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Fondant Ingredients Weights Notes EnglishMetric Granulated sugar2 lb, 8 oz1130 g Cook all of the ingredients to 240°F (120°C). Cool to 110°F (40°C). Place in mixer with paddle; mix at medium speed for 10 minutes or until creamy. Water8 oz230 g Corn syrup4 oz110 g

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Royal Icing Combination of egg whites and powdered sugar Beaten to creamy, white consistency Dries hard quickly – can be used as “edible cement” Used to decorate: Gingerbread Fruit cakes

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Royal Icing Ingredients Weights Notes EnglishMetric 10X sugar2 lb900 g Sift 10X sugar with cream of tartar. Add egg whites; mix for 5 minutes at low speed. Using a paddle attachment, continue mixing for 10- 15 minutes at high speed. Pasteurized egg whites 6 oz170 g Cream of tartar¼ oz5 g

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Meringue Delicate, decorative, and delicious Simple mixture of egg whites and sugar Important factors: Grease-free bowl Extent to which the egg white is beaten Timing of the sugar addition Manner in which the sugar is added Baking temperature and time

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Soft Meringue Ratio = 2 pounds of sugar per 1/pound of egg whites Add cream of tartar for tenderness Add 1/3 oz of cornstarch for stability Plan for 8X expansion in mixing bowl (one pound of egg whites will produce a gallon of meringue)

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Soft Meringue (continued) Use of pasteurized eggs is recommended Use all ingredients at room temperature If baking, bake longer at a lower temperature – 325°F (160°C) for 18-25 min. When placed onto a pie, do not apply before pie is cooled Meringue will collect moisture and appear to be “leaking”

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Swiss Meringue Often used with soufflés or as ingredient in buttercream Ratio of sugar to egg whites = 2 to 1 Mixture heated to 110°F (40°C) using a double boiler Keep stirring eggs, as they will coagulate (cook) if they reach 135°F (55°C)

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Swiss Buttercream Ingredients Weights Notes EnglishMetric Pasteurized egg whites 1 lb, 8 oz680 g Warm sugar and egg whites to 110°F (40°C); whip into a meringue. Gradually add shortening and soft butter. Continue whipping for 10-15 minutes. Sugar3 lb1360 g Emulsified shortening 8 oz230 g Soft sweet butter5 lb2270 g

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Italian Meringue Sugar is made into simple syrup – cooked to 240 °F (120°C) – and then added to egg whites Preferred for: Baked Alaska Frozen desserts Decoration for cakes

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Italian Buttercream Ingredients Weights Notes EnglishMetric Sugar2 lb900 g Combine sugar and water. Cook to 240°F (120°C); begin whipping when sugar reaches 220°F (100°C). Add sugar in steady stream when mixture reaches 240°F (120°C). Whip until cool; then add soft butter and shortening in small pieces while whipping. Water1 lb450 g Egg whites1 lb450 g Soft sweet butter3 lb1360 g Emulsified shortening 6 oz170 g

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved American Buttercream Ingredients Weights Notes English Metric Confectionary sugar5 lb2270 g Sift sugar and lightly cream butter, shortening and milk powder using a paddle attachment. Add egg whites in two stages while creaming at medium speed. Fondant may be substituted for sugar, making a smoother frosting. To make chocolate buttercream, add 2 oz of Dutch cocoa to 1 lb of finished American buttercream. Sweet butter1 lb, 8 oz680 g Emulsified shortening 1 lb450 g Milk powder2 oz60 g Egg whites8 oz230 g

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Fudge Icings Does not refer to chocolate, but rather the consistency of the icing Not as light and fluffy as buttercream icings Great for topping cupcakes, brownies or large cakes

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Vanilla Fudge Icing Ingredients Weights Notes EnglishMetric Powdered sugar1 lb450 g Lightly cream sugar, shortening, and salt. Mix milk and corn syrup alternately. Add with second sugar. Cream at medium speed for 10 minutes. Emulsified shortening 9 oz260 g Salt½ oz10 g Milk11 oz310 g Corn syrup6 oz170 g Powdered sugar3 lb1360 g

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Chocolate Fudge Icing Ingredients Weights Notes EnglishMetric Emulsified shortening 9 oz260 g Cream shortening, milk powder, and salt. Melt chocolate and add to mixture while creaming. Add corn syrup to hot water. Add syrup/water alternately with sugar, cream at medium speed for 8 minutes. Milk powder3 oz90 g Salt¼ oz5 g Unsweetened chocolate 10 oz280 g Hot water (180°F or 82°C) 12 oz340 g Corn syrup4 oz110 g Powdered sugar4 lb1810 g

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lemon Fudge Icing Ingredients Weights Notes EnglishMetric Butter8 oz230 g Heat fondant and lemon juice to 100°F (38°C). Add butter and shortening. Cream at medium speed for 10 minutes. To make orange fudge icing, replace the lemon juice with orange juice and zest. Emulsified shortening 2 oz60 g Fondant6 oz170 g Lemon juice8 oz230 g Powdered sugar4 lb1810 g

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Glazes Glazes are applied to: Doughnuts Tarts Danish Sweet dough Fruit cakes Glazes are generally applied to warm products, but can be applied to cooled products (if glaze is warm)

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Doughnut Glaze Ingredients Weights Notes EnglishMetric Powdered sugar3 lb, 8 oz1590 g Place sugar and honey in 4-quart bowl. Heat water and gelatin to 160°F (71°C), add to sugar mixture. Mix until smooth. Honey3 oz90 g Water12 oz340 g Gelatin1/3 oz10 g Apply to warm doughnuts by dipping them into glaze, then place on a dowel, and then onto a screen to dry.

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sweet Glaze Ingredients Weights Notes EnglishMetric Water8 oz230 g Dissolve gelatin in water, heat to 160°F (71°C). Add corn syrup and bring to boil. Gelatin½ oz10 g Corn syrup1 lb, 8 oz680 g After cooling, apply to Danish, fruit tarts, or other sweet dough products. Place onto a screen to dry.

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Bread Glazes Simple glaze for bread products Applied right after removing from oven Gives shine to crust Simple mixture: 1 oz of cornstarch 1 qt of water Bring mixture to a boil

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Icings and Glazes – Chef’s Tips Sweet butter = unsalted butter When using a paddle for creaming, scrape the inside of the bowl and the paddle each time another ingredient is added before final mixing Add a few drops of yellow food coloring to glazes to bring out the natural color of baked goods

28. 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Icings, frostings, and glazes are used to fill, decorate, and garnish cakes and pastries Seals in moisture to increase shelf life Icings Different from frostings (not aerated) Applied by: Pouring Brushing Dipping Using pastry bag

29. 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary (continued) Frostings Applied using a spatula or pastry bag Glazes Functionally a thin icing Icings, frostings, and glazes add attractiveness, volume, sweetness, flavor, and texture

30. 30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of icings, frostings, and glazes Understanding the importance of color Demonstration of sugar crystallization Demonstration of cake icing methods Demonstration of glazing methods Demonstration of fat content affect on taste in icings Troubleshooting cake baking problems

31. 31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Icing spatulas/equipment Parchment paper Racks Ingredients (as needed)