Sweet Tooth Experiments

Category Archives: Icing

Peanut Butter Icing

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Peanut Butter Icing

Ingredients:

  • 1 cup icing sugar
  • 1 cup smooth peanut butter
  • 80g butter
  • 1 tsn vanilla essence
  • 80ml thickened cream

 

Method:

  • Beat the sugar, peanut butter, butter and vanilla for 5-10 minutes until pale and fluffy.
  • Add the cream and beat for a further 1 minute.

 

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Meringue Icing

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Meringue Icing, also known as Italian  Meringue Icing.

 

Ingredients:

  • 4 egg whites
  • 2 cups white sugar

 

Method:

  • Place egg whites, sugar and ¼ cup of water in a bowl, whisk to combine.
  • Now place the bowl over simmering water on the stove and beat with electric beaters for 15 minutes until stiff peaks form.
  • Remove form the heat and beat further until cool.

 

Notes:

  • As am alterative you could place the sugar and water in a pan on the stove until a syrup forms. Then beat up the egg whites and slowly pour the syrup into the egg whites until stiff peaks form.

 

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Caramel Ganache Icing

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Caramel Ganache Icing

 

Ingredients:

  • 375 which chocolate
  • ¾ cup white sugar
  • 300ml thickened cream

 

Method:

  • Place the chocolate, sugar and 2 tbsn water in a saucepan on the stove on medium heat.
  • Stir until the sugar is dissolved then reduce the heat to a simmer for 5-10 minutes until it caramelises.
  • Take the pan off the heat and stir in the cream slowly.
  • Once the icing has cooled place in the fridge to thicken.

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Chocolate Ganache Icing

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chocolate ganache

chocolate ganache

Chocolate Ganache Icing

 

Ingredients:

  • 600g chocolate
  • 1 cup thickened cream

 

Method:

  1. Place ingredients in a microwave safe bowl and microwave on medium for 2-3 minutes stirring every 30 seconds with a metal spoon until smooth and glossy.

 

Notes:

  • The cooler the ganache gets the thicker it will get.

 

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Cream Cheese Icing

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cream cheese icing

cream cheese icing

Cream Cheese Icing is my favorite icing and usual default icing.

Ingredients:

  • 2 cup icing sugar
  • 200g cream cheese, softened.
  • 90g butter, softened.
  • 2 tsn lemon juice

 

Method:

  1. With electric beaters beat all ingredients together until the icing is light and fluffy.

 

Notes:

  • I recommend you use normal cream cheese and not a light or low fat version. You can taste the difference.

 

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Royal Icing

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Gingerbread Man

Royal Icing

Royal icing is great to use if you want to pipe small designs on cakes, biscuits or cupcakes. It sets hard and is the icing you see on most gingerbread men and biscuit decorations.

 

Ingredients:

  • 1 + ½ cups icing sugar
  • 1 egg white
  • ½ tsn lemon juice

 

Method:

  1. Sift the icing sugar.
  2. Lightly beat the egg white with electric beaters adding the icing sugar a tbsn at a time.
  3. When the icing reaches peaks beat in the juice.

 

Note:

  • Cover the icing or place in plastic wrap to stop it from setting if you are not going to use it straight away.

 

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Fondant Icing

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Fondant icing is not so much an icing per say, more of a modeling ingredient to make edible decorations on cakes. However, you can roll the fondant out with a rolling pin and cover the cake if you are looking for a ‘traditional wedding cake’ decorative look.

 

Ingredients:

  • 2 tsn gelatin
  • 1 + ½ tbs water
  • 2 tsn glucose syrup
  • 1 + ½ cups icing sugar

 

Method:

  1. Place the water in a small saucepan on simmer. Sprinkle the gelatin and whisk until the gelatin dissolves. Add the glucose.
  2. Place half the sifted icing sugar in a bowl and stir in the gelatin mix.
  3. Now add in the remaining icing sugar.
  4. Pre dusted a surface with icing sugar and knead the icing until smooth.
  5. Place in plastic wrap until you wish to use.

 

Notes:

  • You can add in colour if you wish when you add in the glucose.
  • In addition, if you want a specific flavor you can omit ¼ tsn of water and replace with your preferred essence.

 

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Butter Cream Icing

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Butter Cream Icing

Butter Cream Icing

Ok so technically butter cream takes 20 minutes of beating using shortening AND butter, essence, milk and confectioners sugar (not icing sugar). However for the home baker the below will definetly suffice.

 

Ingredients:

  • 90g butter
  • ¼ tsn of your choice of essence
  • 1 cup icing sugar
  • 1 tbsn milk

 

Method:

  1. Beat the butter and essence in a bowl with electric beaters for a min of 5 minutes until light and fluffy.
  2. Beat in the sifted icing sugar and milk.

 

Notes:

  • If you want the icing to be coloured you can add a few drops of coloring in when you add in the sugar and milk.
  • I do recommend you add in the essence as butter cream is quite bland without it, even if it is just vanilla…cherry…orange..strawberry…chocolate…mmm.

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