31
votes
Coffee Grounds and Gritty Butter Cream Icing
Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.
Actual ground coffee will never dissolve.
When you make 'real' coffee you run/pour/pass water ...
- 29.9k
20
votes
How can I pipe multicolored flowers?
There are a few different methods to achieve this. The end goal is to get layers of different colored frosting in rings in your piping bag. The method I ended up preferring uses a piece of cling film/...
- 16.5k
11
votes
Accepted
How can I thicken this icing/glaze?
The basic icing recipe I use is a lot of powdered (confectionary) sugar, and just enough milk to make it run (I typically play it by ear, but I would guess it is 2–4 tablespoons of milk for every cup ...
- 2,301
11
votes
Accepted
Preparing as much as possible of a cake in advance
If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (...
- 45.8k
10
votes
Coffee Grounds and Gritty Butter Cream Icing
It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and ...
- 45.8k
8
votes
Accepted
Help on understanding frosting
Based on your description, I am 99.999...% certain that your wife likes the good ol' American-style Wilton buttercream. It's literally butter and powdered sugar whipped together, with a little milk, ...
- 5,217
6
votes
Accepted
What technique or tools should I use to make frosting in this particular shape?
I would wrap the lower part in something, plastic foil is probably best because it is slightly elastic and can be stuck together to be tight. You can try lightly oiling the inside of the plastic wrap, ...
- 983
5
votes
Coffee Grounds and Gritty Butter Cream Icing
As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very ...
- 395
5
votes
Coffee Grounds and Gritty Butter Cream Icing
The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso ...
4
votes
What is a stable frosting for a cake that will be in warm temperatures at an outside party?
Here is an interesting entry from King Arthur Flour, who should not have a major stake in the game. They hit a bunch of varieties with a hair drier to see how they held up. Their test though was ...
- 8,682
4
votes
Can I make a buttercream using cacao butter?
Cocoa butter isn't like regular butter as it is very hard at room temperature. It's what makes chocolate so hard when cooled, so it's not ideal for a creamy frosting. There are many other alternatives ...
- 78k
4
votes
Piping whipped cream icing vs buttercream
You could try adding a piping gel, such as the one found here, which contains no eggs or dairy.
Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You ...
- 2,818
4
votes
Adjusting whipped cream to hold its shape longer?
Plain whipped cream is somewhat problematic as an icing. It doesn't hold shapes well, and it begins to deflate and weep after just a few hours, even in the refrigerator.
There are a number of ways to ...
- 4,446
3
votes
Accepted
Baking muffins filled with cream cheese frosting instead of cream cheese filling
It took me some time. I did a baking experiment and decided to bake Cream Cheese filled Carrot Cake Muffins. Half of the muffins filled with cream cheese filling and the other half with cream cheese ...
- 1,461
3
votes
Accepted
What's the kind of cake that have liquid frosting that drips when you open the package?
Ok found it. they're called pull-me-up cakes or tsunami cakes or in my opinion quite ambiguously, doll cakes.
- 161
3
votes
What technique or tools should I use to make frosting in this particular shape?
I would recommend preparing a frosting which has the consistency of heavy whipped cream, or the consistency of a very well made chocolate mousse: incorporate a lot of air, it's one of the secrets. ...
- 161
3
votes
Piping whipped cream icing vs buttercream
The main pitfall to whipped cream is that it has to be kept cold. Your hands will heat up the cream in the bag, causing it to lose volume and pipe sloppily.
Stabilizing the whipped cream will help. ...
- 4,446
3
votes
Can you cover an angel food cake with fondant?
Angel food cake has a very light and springy texture. It has no fat and so can sometimes feel more dry than other types of cake.
It is eaten precisely because it has a lighter, less rich, flavor. ...
- 47.6k
3
votes
Accepted
Did I turn my frosting into mayonnaise?
It might have the consistency of mayonnaise but so do many sauces, sweet or savory. If it tastes good to you, it's fine so use it.
What I do when I want a tart citrus taste (for many things, not just ...
- 3,953
3
votes
Reducing butter levels in Swiss or Italian Buttercream
If you are ok with a slightly less stable version (mainly an issue when piping fine details, swirls and such are no problem), and a more cream-ish color as opposed to the white meringue-based types, “...
- 61.4k
2
votes
What kind of frosting has similar texture to the major grocery brands?
It sounds like you might be happy with Wilton Buttercream ... which is mostly whipped shortening and powdered sugar. I don't have the recipe on me right now, but I did post a variation of the recipe ...
- 82.1k
2
votes
Multi-nozzle piping rig?
Food safe zip ties do exist. A thin rolling pin or knife steel could make a handle crossbar for a couple of piping guns, and palette knives or narrow cutting boards could be useful as structural ...
- 15.3k
2
votes
Accepted
How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing
What you're trying is quite difficult, because buttercream is a foam, and foams are generally whitish due to the laws of physics.
The best you can do is to buy specialized food coloring meant for ...
- 141k
2
votes
Accepted
Why is my cream cheese frosting so soft?
There are 3 ways to approach this without changing the flavor of your frosting:
Add cornstarch or arrowroot
Add gelatin powder or sheets
Add Xanthan or Guar gum
However, as you are adding far less ...
- 78k
2
votes
Frosting that tastes less like cream cheese
Buttercream isn't heavy compared to cream cheese frosting, if it's whipped well it's actually lighter, so my first recommendation would be to work on your buttercream technique. Sifting the powdered ...
- 78k
2
votes
Can I make a buttercream using cacao butter?
Here are some different options for non-dairy frosting without vegan butter. Then I got on a roll, and came up with some non-frosting suggestions.
Make your own vegan butter, then use it in a ...
- 3,148
1
vote
How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing
Use an immersion blender after adding the food coloring and it will brighten the color! Takes time and patience, but works really well.
- 11
1
vote
Baking muffins filled with cream cheese frosting instead of cream cheese filling
The filling-frosting language conundrum
First, you seem to be confused about the meaning of the terms "filling" and "frosting". They are both structural terms - just like the name &...
- 141k
1
vote
Baking muffins filled with cream cheese frosting instead of cream cheese filling
Anything meant to be applied cold or slightly warm to a cooled cake will melt in baking without special precautions, especially if it contains butter. But baked Alaska works so it's certainly possible ...
- 45.8k
1
vote
Accepted
Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?
My wife uses whipped cream frosting, which is quite smooth and soft.
Basically it is cream-cheese frosting with whipped cream added in, and then beaten with a wire whisk beater (easiest to do in a ...
- 16.9k
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