Icings Production and Application

Frosting or Icing - sweet coatings for baked goods

Functions of Icings

Improve the keeping quality of baked goods by forming a protective coating around it

Contribute to flavor and richness.

Improve the appearance.

Kinds of Icing

1. FONDANT

2. BUTTERCREAM

3. FOAM-TYPE ICING

4. FUDGE-TYPE ICING

5. FLAT TYPE ICING

6. ROYAL/DECORATOR ICING

FondantA sugar syrup, crystallized to a smooth

creamy white mass

Familiar as the icing for petit fours.

Difficult to produce in a bakeshop.

Usually purchased.

Rolled Fondant & Gum Paste

Thick solid type icings that can be rolled and molded into various shapes.

ButtercreamsLight, smooth, mixtures of fat and sugar,

sometimes egg.Easily flavored and colored

1. Simple buttercream is made by creaming fat and icing sugar to the desired consistency. Occasionally a small quantity of eggs, liquid, or heavy cream may be added in.

i. Decorator buttercream is a simple buttercream for making flowers and decorations. It is creamed very little because addition of air is not desired.

Meringue-Type Buttercream

Egg whites are beaten and a boiling sugar syrup is slowly added while mixing on high.

When this mixture has continued to whip and is cool, soft butter is added to the meringue mixture.

French ButtercreamEgg foam is made with egg yolks and boiled syrup.

Sugar syrup, for both types, should boil to 240°F.

Too hot and it will crystallize, not hot enough and it will not kill any bacteria in the eggs.

It is richer than meringue buttercream, but just as light.

Foam Type IcingBoiled Icings

Meringues made with boiling syrup.

Without the addition of butter.

•Applied thickly to cakes in peaks and swirls

•Not stable, they will dry out easily and do not keep well.

Flat icing/Water icingMixtures consisting of icing sugar and a liquid.

Thin and pourable to cover coffee cakes, loaf type cakes, danishes, and pastries.

If purchased commercially, then must be heated to 100° F (38°C), in assist in handling.

Fudge-Type IcingThick cooked icing.

Water, butter, shortening, syrup are heated to the boil and poured into the mixer on top of the icing sugar and blender until smooth.

The icing becomes lighter the more it is mixed.

Re-warmed in a double boiler.

Heavy and thick.

Stable and hold up well.

GanacheGanache is a combination of chocolate and boiled heavy cream.

Bring heavy cream to the boil,remove from heat, and pour over chopped chocolate

Stir until chocolate melts into a smooth sauce.

As ganache cools it thickens and can be used as a spreadable icing.

It can be poured when warm or whipped when cool.

Royal Icing/Decorator Icing

A thick icing made with icing sugar and egg whites.

Drys hard and is used to decorate all types of baked goods from cookies to wedding cakes.

STIR egg whites into icing sugar and cream of tartar to form smooth paste.

Do not whip the egg whites. It is not a meringue type icing.

Glazes

Thin, glossy transparent coatings

Give shine to baked products and help prevent drying.

Glazes with gelatin used to coat fruit topped fans and such.

FillingsFillings are used between cake layers instead of icing.

i. Fruit fillings- Cooked or uncooked, made fresh or purchased.

ii. Cream fillings- pastry creams and pudding type fillings and mousse type fillings.

iii.Whipped cream- Used as a dessert topping or in between layers, can also be used as a covering.

How to select the right icing

1. Heavy frostings with heavy cakes -Light frostings with light cakes- the structure of the cake must be able to withstand the weight of the icing and the density and texture of the cake must be complimented by the richness of the frosting.

2. The flavor of the frosting should not be stronger than the flavor of the cake.

3. Use color sparingly - light colors are more appetizing and darker colors can have a chemical taste from too much color, especially red.

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