Icings, Frostings and Fillings
Icings (also known as frosting), are sweet coatings applied on and/or between baked goods such as cakes, cupcakes, squares and other pastries.
Icings have three main functions.
1. They add flavour and richness to the product
2. They improve the appearance of the finished product.
3. They keep the product fresh for a longer period of time by forming a protective layer around cakes.
Tips for Successful Icing Production
There are 7 basic types of icings.
1. Fondant
Fondant is sugar syrup that is crystallized into a smooth, creamy white mass. It is familiar as the icing for napoleons, éclairs, petits fours and some cakes. The sugar solution begins as clear as water, and after the crystallization process becomes white and opaque. The key to preparing fondant is to control the temperature so that when the crystals form they are microscopically tiny. Keeping the crystals very small is important as it keeps the fondant smooth and shiny. When fondant is heated too much when used, the crystals become larger and the icing loses its shine and smoothness. Fondant is difficult to make and for that reason, many bakers will order ready made fondant for their bakeshops. A simple marshmallow fondant can be used in place of rolled fondant and is much easier to prepare. The drawback to marshmallow fondant is that it dries out quickly and may cause visible cracks in the finish.
2.Buttercream Icing
Buttercreams are light smooth frostings made of fat and sugar. They may also contain eggs to increase their lightness. Buttercream icings are easily flavoured and coloured. There are five main varieties of buttercream icings.
1. Simple Buttercream
Fat and icing sugar are creamed together until light and fluffy.This icing must not be over mixed, as too much air in the icing makes it impossible to hold delicate shapes when decorating.
2. Meringue Type Buttercream
This type of buttercream is made by incorporating butter and meringue resulting in a very light product. Two common types of meringue butter creams include Italian and Swiss varieties.
3. French Buttercream
French buttercream is made by beating boiling sugar syrup into beaten egg. Soft butter is then whipped in. These are extremely rich and light icings.
4. Pastry Cream-Type Buttercream
are made by mixing together equal parts of thick pastry cream and softened butter. To add more sweetness, a small amount of icing sugar may be added.Gelatine may be added in order to stabilize the icing.
5. Fondant-type Buttercream is made by mixing together equal parts of fondant and butter.
Hints about Buttercream Icings
3. Boiled Icing/Foam Icings
Also known as French Meringue, this icing is made with boiled syrup and egg whites. Some also include gelatine that is used as a stabilizer. Foam-type icings are applied thickly to cakes and left in peaks and swirls. This type of icing is unstable and must be used to day it is prepared. Marshmallow icing should be used immediately while still warm before it sets.
4.Fudge-Type Icings
Fudge-type icings are thick, rich and heavy. Used on sheet cakes, cupcakes and brownies, these icings are extremely versatile as they are extremely stable and hold up well on the finished product and storage. Stored icings must be covered to prevent drying and crusting. To use stored fudge icing, warm it in a double boiler until it is soft enough to spread.
5.Flat Icings
Flat icing is simply a mixture of water and icing sugar, sometimes with the addition of corn syrup or flavouring. This type of icing is used mainly on coffeecakes, danish, and sweet rolls. This type of icing is warmed to a temperature of 100F (38C) before using and is handled like fondant.
6.Royal Icing
This icing is also called decorators icing. It is similar to flat icing but is much thicker and is made with egg whites which make it hard and brittle when dry. It is used almost exclusively for decorative work. Due to the health risks associated with raw eggs, some bakers prefer to make royal icing with meringue powder that is made with pasteurized dried egg whites.
7.Glazes
Glazes are thin, glossy, transparent coatings that give a shine to baked products and help to retain moisture The most common of the glazes are simple syrup (a mixture of boiled sugar and water) or diluted corn syrup. Both are used hot and are brushed onto the baked goods after baking.
The most popular fruit glazes are apricot and and red current. They are thinned down with a small amount of water, syrup or liquor, heated and brushed on while hot.
Chocolate glazes are made using melted chocolate, and additional fats and/or other liquids. They are used warm and set with a shiny thin coating.
Icings have three main functions.
1. They add flavour and richness to the product
2. They improve the appearance of the finished product.
3. They keep the product fresh for a longer period of time by forming a protective layer around cakes.
Tips for Successful Icing Production
- Use top quality flavourings to enhance the flavour of the product being iced.
- Icing flavour should be subtle so that it does not overpower the other flavours.
- General rule of thumb is that icing colours should be delicate pastel shades (except for chocolate or novelty icings).
There are 7 basic types of icings.
1. Fondant
Fondant is sugar syrup that is crystallized into a smooth, creamy white mass. It is familiar as the icing for napoleons, éclairs, petits fours and some cakes. The sugar solution begins as clear as water, and after the crystallization process becomes white and opaque. The key to preparing fondant is to control the temperature so that when the crystals form they are microscopically tiny. Keeping the crystals very small is important as it keeps the fondant smooth and shiny. When fondant is heated too much when used, the crystals become larger and the icing loses its shine and smoothness. Fondant is difficult to make and for that reason, many bakers will order ready made fondant for their bakeshops. A simple marshmallow fondant can be used in place of rolled fondant and is much easier to prepare. The drawback to marshmallow fondant is that it dries out quickly and may cause visible cracks in the finish.
2.Buttercream Icing
Buttercreams are light smooth frostings made of fat and sugar. They may also contain eggs to increase their lightness. Buttercream icings are easily flavoured and coloured. There are five main varieties of buttercream icings.
1. Simple Buttercream
Fat and icing sugar are creamed together until light and fluffy.This icing must not be over mixed, as too much air in the icing makes it impossible to hold delicate shapes when decorating.
2. Meringue Type Buttercream
This type of buttercream is made by incorporating butter and meringue resulting in a very light product. Two common types of meringue butter creams include Italian and Swiss varieties.
3. French Buttercream
French buttercream is made by beating boiling sugar syrup into beaten egg. Soft butter is then whipped in. These are extremely rich and light icings.
4. Pastry Cream-Type Buttercream
are made by mixing together equal parts of thick pastry cream and softened butter. To add more sweetness, a small amount of icing sugar may be added.Gelatine may be added in order to stabilize the icing.
5. Fondant-type Buttercream is made by mixing together equal parts of fondant and butter.
Hints about Buttercream Icings
- A good quality buttercream should be made with unsweetened butter. Using salted butter will affect the flavour. Using other fats in place of unsweetened butter should be avoided as the quality of the icing will be affected.
- Buttercream icings are less stable than other icings as butter melts easily. Use buttercream only in cool weather or blend in a small quantity of emulsifier shortening with the butter to stabilize it.
- You may store buttercream covered in the refrigerator for several days.
- Always use buttercream at room temperature. At least one hour before using, remove buttercream from the fridge and let it come to room temperature. If the icing does curdle, warm it gently over warm water and beat until smooth.
- Buttercreams may be combined with any flavourings, simply blend them in to the final product.
3. Boiled Icing/Foam Icings
Also known as French Meringue, this icing is made with boiled syrup and egg whites. Some also include gelatine that is used as a stabilizer. Foam-type icings are applied thickly to cakes and left in peaks and swirls. This type of icing is unstable and must be used to day it is prepared. Marshmallow icing should be used immediately while still warm before it sets.
4.Fudge-Type Icings
Fudge-type icings are thick, rich and heavy. Used on sheet cakes, cupcakes and brownies, these icings are extremely versatile as they are extremely stable and hold up well on the finished product and storage. Stored icings must be covered to prevent drying and crusting. To use stored fudge icing, warm it in a double boiler until it is soft enough to spread.
5.Flat Icings
Flat icing is simply a mixture of water and icing sugar, sometimes with the addition of corn syrup or flavouring. This type of icing is used mainly on coffeecakes, danish, and sweet rolls. This type of icing is warmed to a temperature of 100F (38C) before using and is handled like fondant.
6.Royal Icing
This icing is also called decorators icing. It is similar to flat icing but is much thicker and is made with egg whites which make it hard and brittle when dry. It is used almost exclusively for decorative work. Due to the health risks associated with raw eggs, some bakers prefer to make royal icing with meringue powder that is made with pasteurized dried egg whites.
7.Glazes
Glazes are thin, glossy, transparent coatings that give a shine to baked products and help to retain moisture The most common of the glazes are simple syrup (a mixture of boiled sugar and water) or diluted corn syrup. Both are used hot and are brushed onto the baked goods after baking.
The most popular fruit glazes are apricot and and red current. They are thinned down with a small amount of water, syrup or liquor, heated and brushed on while hot.
Chocolate glazes are made using melted chocolate, and additional fats and/or other liquids. They are used warm and set with a shiny thin coating.