케이크주문제작 Whether you’re piping roses on a birthday cake or coating pastries, the right frosting is essential for bakery decorating. But how do you know which type of frosting is best for your recipe?
Many recipes call for frosting or icing, but their different consistencies affect how your finished cake will look. Here are the differences between these two options:
Buttercream is a type of frosting that uses butter and sugar. It is commonly flavored with vanilla, but can also be flavored with chocolate, fruits or other liquid extracts. It can be used to fill, coat or decorate cakes and is often whipped until it is smooth, spreadable and fluffy.
It is important to use a quality butter in your buttercream icing as this is what gives it its texture. Using margarine or vegetable shortening will make it much more difficult to achieve the same consistency and result.
Adding the powdered sugar to your frosting should be done gradually, one cup at a time, mixing well after each addition. This helps to prevent air bubbles which can cause a grainy consistency.
If your frosting seems too dry, try increasing the 케이크주문제작 amount of milk or cream you use. Alternatively, if your frosting is too runny, try adding more powdered sugar. To reduce the sweetness of your frosting you can also add a pinch of salt to taste. I prefer to use popcorn salt as it is less granular than regular table salt and dissolves easily in the buttercream.
Cream Cheese Frosting
Cream cheese frosting has a rich, tangy flavor and pairs well with many types of cake. It also adds a creamy texture to cupcakes and cookies. It can be flavored with ingredients like cocoa powder and freeze-dried fruits.
To make cream cheese frosting, beat butter and cream cheese until smooth (a stand mixer with a paddle attachment works best, but a hand-held mixer will work too). Slowly add the sifted powdered sugar, making sure there are no lumps. Beat for an additional 2-3 minutes. Add vanilla extract and beat again.
Unlike buttercream, cream cheese frosting needs to be refrigerated. It also is not a good choice for cakes that will dry out when exposed to the sun. It’s easy to whip up ahead of time and store in an airtight container in the refrigerator until needed, but will require a bit more elbow grease than whipping up a buttercream frosting.
Because of the dairy in the recipe, it’s not a good choice for those who are lactose intolerant or who need to follow low-fat diets. It’s also high in fat, so if you need to cut back on calories, try using a lower-fat cream cheese or a low-fat butter.
Whipped cream is a light, fluffy topping for desserts and drinks. It is often served with fruit, in pies or trifles and also used as a frosting. It is made with dairy products and can be stabilized using various ingredients, such as gelatin or a sugar syrup. It can also be flavored, such as with peanut butter or lemon or even coffee.
Homemade whipped cream is easy to make and requires only three simple, hard-to-fail ingredients: heavy cream, powdered sugar and vanilla extract. It is lighter and more stable than whipped toppings (like Cool Whip) and can be used in a variety of recipes for desserts, cakes, pies, brownies, cookies and even to make a chocolate mousse cake.
To make whipped cream, use fresh, high quality heavy cream with at least 36% milk fat for the best results. It is important not to over mix, as the goal is to form soft peaks. You can add more confectioners’ sugar to sweeten it, but this is optional. The whipped cream can be stored, covered, in the refrigerator for 10 hours.
A ganache is made by melting chocolate in cream. The ratio of chocolate to cream can vary depending on your desired texture, and the ganache can be flavored with extracts or even liqueurs such as Bailey’s or rum. It’s often used as a frosting, filling or topping for cakes, cookies and cupcakes, and is also great for making fudge or chocolate fondue.
To make a ganache, bring heavy cream to just below simmering over medium heat, then pour evenly over chopped chocolate (do not stir). Let sit for about 5 minutes, and whisk until smooth and combined. You can use a double boiler if you have one, but using the microwave can work well too.
Once cooled, you can spread or pipe the ganache on your cake or use it as a filling for mini whoopie pies. It can also be whipped into a light and fluffy frosting, which can be spread or piped onto your cake with a stand mixer or hand-held mixer. This whipped frosting will be softer immediately after whipping but will harden when refrigerated.
Fudge is a classic candy that can be flavored with anything you like. It usually has a high percentage of sugar and butter or milk, making it rich and creamy. You can also add nuts, chopped fruit or even peppermint extract. Fudge is typically stored in an airtight container at room temperature and will last for one to two weeks.
You can make fudge at home using only a few ingredients, and it doesn’t require a mixer or a candy thermometer. The trick is cooking the sugar syrup to the right temperature, which can be tricky if you’re new to fudge-making.
This fudge recipe calls for only four ingredients, including condensed milk and vanilla extract. You can add a variety of mix-ins, such as toasted nuts or chocolate chips, or you can keep it simple with vanilla fudge. Once the fudge has set, you can cut it into squares and enjoy. It also makes a great gift for friends and family! This fudge recipe is quick and easy to make, so it’s the perfect dessert for beginners.