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Questions tagged [frosting]

A sugary topping for desserts such as cakes and donuts. Frosting is generally thicker and fluffier than icing. Questions may be about preparing, storing, or using frosting, or about techniques for applying icing to a target baked good.

4
votes
1answer
293 views

Preparing as much as possible of a cake in advance

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site ...
3
votes
0answers
118 views

What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
-1
votes
1answer
57 views

Reducing butter levels in Swiss or Italian Buttercream

I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that makes a reasonable amount (enough to ...
5
votes
1answer
112 views

What kind of frosting has similar texture to the major grocery brands?

I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar. Specifically, I like that the frosting ...
13
votes
1answer
1k views

How can I pipe multicolored flowers?

I've seen beautiful multi-color piping with buttercream frosting where the outer part of the flower is a different shade than the inner part. Here's an example: How can this be achieved? Is there a ...
5
votes
1answer
364 views

Did I turn my frosting into mayonnaise?

A few weeks ago I made a European-ish buttercream with roughly these ingredients: 4 large whole eggs plus two yolks; ~1.5 cups of white sugar; ~1T vanilla bean paste (I scraped out the rest of my jar)...
9
votes
2answers
209 views

Multi-nozzle piping rig?

I need to frost a ton of cupcakes (hundreds) for an event in a few months and I'm looking for something to help me do this. Has anyone ever seen a manual multi-nozzle (like 3 or 4-nozzle) piping gun, ...
6
votes
2answers
768 views

Piping whipped cream icing vs buttercream

I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tricks or pitfalls I should be aware of? I'...
2
votes
1answer
482 views

Can you cover an angel food cake with fondant?

can anyone tell me if I can cover an angel food cake with fondant or is it too heavy for this sort of cake? What is the best for this kind of cake...
0
votes
1answer
9k views

How to thicken buttercream without adding more sugar

I made some buttercream frosting for brownies using this recipe. Because The frosting is going on brownies, it needs to be thicker than what it would be on something like a cupcake. We typically ...
1
vote
4answers
3k views

Is there a frosting similar to whipped cream but without cream?

Can I use butter or margarine for frosting instead of whipping cream in cakes? I tried frosting cake with butter and icing sugar but I did not like the outcome. Is there something else that'd come ...
1
vote
1answer
96 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
3
votes
2answers
355 views

Coffee whipped cream filling

I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?
3
votes
1answer
537 views

How can you change flavors in store-bought frosting?

I'm in a time crunch and I bought pre-made frosting for some cupcakes I'm bringing to a potluck (I know, shame on me. The cupcakes are homemade at least.). Because I was rushing, I accidentally bought ...
6
votes
1answer
871 views

Pre-frosting cake with jelly

I am making a chocolate cake for my son's birthday. Used a boxed cake mix (with a few substitutions) for the cake itself. Going to use chocolate frosting. Had the idea to put a light coat of ...
2
votes
1answer
9k views

how long does swiss meringue last?

I've just discovered swiss meringue as a dairy-free option for frosting cakes and am not sure much about it, including how long it lasts, whether to store it in the fridge or room temperature, how far ...
0
votes
2answers
694 views

How to change this frosting recipe to get a thicker result?

Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it ...
0
votes
0answers
22 views

how long does a cake with avocado frosting last in the fridge? [duplicate]

I am making a cake that I will frost with avocado frosting. For how many days can I keep cakes/cupcakes frosted with avocado frosting in the fridge? I use this avocado frosting recipe from Alton ...
1
vote
1answer
2k views

Shortening to Swiss Buttercream [closed]

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
2
votes
1answer
3k views

Freezing Buttercream Flowers for later use?

I would like to make some buttercream cake decorations in advance and freeze them for later use (I am very slow at creating these designs) I know I can freeze them but I don't know what people put ...
4
votes
2answers
884 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
3
votes
2answers
4k views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
2
votes
1answer
102 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
2
votes
1answer
548 views

How to convert a chocolate fudge frosting recipe to white chocolate?

I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute white chocolate for the 2tbsp cocoa the ...
5
votes
2answers
5k views

How to make frosting very white, fluffy, and shiny?

Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my cream cheese frosting tends to do this if ...
4
votes
1answer
7k views

Filling vs Frosting

What's the difference between filling and frosting? Does filling mean filling inside layers of a cake and frosting is covering the outside of the cake?
1
vote
1answer
3k views

Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for ...
6
votes
2answers
8k views

Can you make a French Buttercream in a food processor? (Experiment Results)

Unless I get a credible and resounding NO! very soon, I'm going to give it a shot. I've recently started using my food processor for more and more whipped egg (not whipped egg white) applications, and ...
3
votes
7answers
11k views

what is the correct consistency for cream cheese frosting

I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature 2-3 ...
2
votes
2answers
23k views

Can I substitute chocolate chips for cocoa powder in my frosting?

I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
5
votes
7answers
86k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
4
votes
4answers
2k views

Adjusting whipped cream to hold its shape longer?

How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings ...
0
votes
2answers
34k views

How should I modify my vanilla frosting to convert it into a chocolate frosting? [closed]

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
2
votes
2answers
3k views

How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?

I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 ...
8
votes
5answers
837 views

What kinds of frostings have a lighter texture?

It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find ...
7
votes
2answers
29k views

Why do uncooked frostings that contain milk not need to be refrigerated?

I have seen (and used) recipes for icing and glaze that use uncooked milk in them, yet they do not need to be refrigerated. (For example, one with powdered sugar, milk, vanilla and butter or ...
16
votes
5answers
136k views

What kind of frosting doesn't need to be refrigerated?

I'm looking for a frosting that I can leave on the counter (under a cover of some kind) for a few days. What kind of frosting (for a cake or cupcakes) would stand up to this? Update: Ideally, I ...