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24 votes
Accepted

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

It's fine as written. Combining vinegar with baking soda (or any acid with any base) is usually done in baking to produce gas, which can lighten the finished product. This is an icing, which is ...
logophobe's user avatar
  • 14.9k
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 ...
Xander Henderson's user avatar
8 votes
Accepted

Egg sizes of yesteryear and today

There is no absolute conversion as egg sizes were not standardized back then. For the USA, not England, the food timeline http://www.foodtimeline.org/foodeggs.html under the section "Egg sizes the ...
wumpus D'00m's user avatar
  • 4,051
6 votes

How to do icing swirl effect (a bit like marbling)?

I can't be sure, but it looks like there are two different things going on here. For the ice cream cake, notice that there is no white chocolate in the bottom swirl (the white there is a reflection of ...
LightBender's user avatar
  • 1,897
5 votes

Can I substitute condensed milk for evaporated milk in icing?

Yes you can. If you have unsweetened condensed milk, that is another name for evaporated milk and they are interchangeable. If you have sweetened condensed milk, you can use one 14 oz can to ...
Debbie M.'s user avatar
  • 5,448
5 votes

Which alternative fats, not butter or avocado, are good to make chocolate frosting

Pretty much any solid fat will work here. Since you're replacing something that's not just fat, you might prefer to whip the fat to lighten it up a bit, no matter which you choose. Since your recipe ...
Cascabel's user avatar
  • 58.3k
4 votes

How do I practice piping icing without wasting icing and money?

I practiced originally with pure shortening back when I was learning how to pipe. Just scrape it back into the shortening container, as long as you use a spotless surface. Its also excellent for ...
sarah's user avatar
  • 41
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 ...
Caleb's user avatar
  • 2,818
4 votes

Royal icing safety concern

If you can get a powdered substitute, or even pasteurized egg whites, and it will make you feel better, go for it. I understand that using meringue powder is actually a bit easier to work with, so if ...
kitukwfyer's user avatar
  • 5,229
4 votes
Accepted

Can you make butter-cream icing with margerine?

Yes, you most definitely can, and I have done so many times, since I often can't use dairy in cakes. Of course the flavor will be different, since margarine doesn't taste quite like butter. But the ...
Esther's user avatar
  • 2,443
3 votes
Accepted

What actually happens if you pour a glaze over a loaf cake before it has cooled?

The icing will seem like it's melting and soak though the pound cake. The effect will be similar to soaking the cake with simple syrup. A pound cake is fairly 'solid' so the consistency shouldn't be ...
user141592's user avatar
  • 10.6k
3 votes

Substitute regular sugar for confectioners sugar in icing

It depends on the type of recipe you want to use, but generally the answer is yes. Powdered/confectioner's sugar recipes for glaze or icing often just use a very small amount of liquid. With ...
Athanasius's user avatar
  • 32.2k
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. ...
Joshua Engel's user avatar
  • 4,436
3 votes

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

Vinegar also changes the consistency of a substrate. For example, it makes toffee malleable, or can be used in a pastry to make it stretchy. It potentially affects the texture of the icing too.
hgg ohh's user avatar
  • 31
3 votes

Rice paper cake toppers

I saw no degradation in image quality (custom printed ones) in a few days. If the icing is hard then you moisten it just enough for the rice paper to stick before letting it dry again you should be ...
Chris H's user avatar
  • 44.4k
3 votes
Accepted

Icing a cake with meringue: can it be done in advance?

This is a pretty tricky question to answer without knowing what the climate is like in your area. Meringue is hygroscopic (absorbs water easily) due to the high concentration of sugars in the ...
bob1's user avatar
  • 15.3k
2 votes

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

A cake teacher taught me this method and it works beautifully. Trace your image onto the rice paper (bumpy side up) with edible ink. Cut the image out with about an 1/4 inch border left on. Place ...
user48353's user avatar
2 votes

To make a cream cheese icing, can I use cottage cheese?

I actually used cottage cheese for a pound cake frosting, because I had no cream cheese. I took the cake to church, and everyone loved it. Do not use the same amount of cottage cheese ( use 1 1/2 cups ...
Brenda M's user avatar
2 votes

How do I practice piping icing without wasting icing and money?

I used to do cake decorating, just for friends, even wedding cakes with intricate patterns and lacework. Other than the wedding cakes (which were done with royal icing), I always made the Wilton "...
Corrie's user avatar
  • 31
2 votes
Accepted

whipped cream icing beforehand vs right before serving

Whipped cream can be made with unflavored gelatin, so that it will hold its shape for hours; that is how bakeries do it. I did not find it difficult to do the first time I tried it, and was really ...
ctbaker's user avatar
  • 36
2 votes

Substituting Soy milk +vegan butter for whole milk +margerine for whipped fluffy icing

Yes. Soy milk (or any other non-dairy milk such as almond milk) can be used as a direct substitute for dairy milk. (Your mileage may vary if you make homemade soy milk, which may have a more "beany" ...
lemontwist's user avatar
  • 3,061
2 votes

How can a burned sugar caramel icing be doubled?

There is no reason a recipe like this can not be proportionally increased or decreased. Just figure out how much you need and adjust from there. So, in your example, increase everything by 1/3. ......
moscafj's user avatar
  • 75.8k
2 votes

Using double cream in icing

Just simply use whipped double cream only: add a knife point of starch and a few grains of vanilla per ¼L of double cream whip it (not too much or it'll turn into butter) pour into a piping bag ...
Fabby's user avatar
  • 5,837
2 votes

Icing Made with Yogurt powder

It will absolutely need refrigeration. The reason why the powder is shelf-stable is that it is dehydrated and lacks the water bacteria need to survive. Pretty much everything you could mix it with to ...
rumtscho's user avatar
  • 139k
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 ...
rumtscho's user avatar
  • 139k
2 votes

Refrigerate Cookie Filling with heavy whipping cream?

Your ingredients imply that you are working with some version of ganache (or truffle filling). The lighter kinds, with a lower chocolate and higher milk or cream content will need refrigeration. Very ...
Stephie's user avatar
  • 60.1k
1 vote

Donut-style Glaze Cracking

I’m assuming you’re using a standard recipe and process (where you dip the dougnut in the warm glaze). If your cooling environment is quite cold, rapid cooling of the glaze can cause cracking. ...
zetaprime's user avatar
  • 4,276
1 vote

Replace icing sugar

You can't make icing with syrup alone because it has too much water in it. If you were planning to use the syrup in the cake itself you'd have to use more than the amount of sugar called for, and ...
Chris H's user avatar
  • 44.4k
1 vote
Accepted

How to make striking glaze drizzle?

It’s cocoa butter and colour. Probably powdered colour for best results.
BurrowingOwl's user avatar
1 vote

How can a burned sugar caramel icing be doubled?

I disagree with moscafj here, candy recipes are indeed tricky to scale. The reason behind it are heat gradients. And it doesn't mean that you can't do it, it just means that doing it is risky. Sugar ...
rumtscho's user avatar
  • 139k

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