american frosting
- Thread starter madamv
- Start date
cesare
shady's dreams ♥
This is one from one of my trusty cake books:
American Icing
125g white vegetable fat (shortening)
250g icing sugar, sieved
15ml milk
5ml vanilla essence
Place white fat in a bowl and beat until light and fluffy. Add the icing sugar a little at a time, beating well after eacg addition. Beat in the vanilla essence (and any other flavouring that you're using).
This makes about 250g of icing
I've got other icing recipes here if that doesn't sound like the one you want.
American Icing
125g white vegetable fat (shortening)
250g icing sugar, sieved
15ml milk
5ml vanilla essence
Place white fat in a bowl and beat until light and fluffy. Add the icing sugar a little at a time, beating well after eacg addition. Beat in the vanilla essence (and any other flavouring that you're using).
This makes about 250g of icing
I've got other icing recipes here if that doesn't sound like the one you want.
dessiato
🇪🇸 españa te quiero
Ingredients
* 2 egg whites
* 425g caster or granulated sugar
* 100 ml water
Method
1. Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl.
2. Put the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
3. In a separate saucepan over a medium–high heat, dissolve the sugar in the water and boil for 5-10 minutes until the liquid is thick and syrupy and has reached the ‘thread’ stage, that is, when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
4. Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Put the bowl in the saucepan of simmering water. Continue to whisk over the water for 10-15 minutes until the icing is snow white, very thick and meringue-like.
5. Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.
Hope this helps
* 2 egg whites
* 425g caster or granulated sugar
* 100 ml water
Method
1. Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl.
2. Put the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
3. In a separate saucepan over a medium–high heat, dissolve the sugar in the water and boil for 5-10 minutes until the liquid is thick and syrupy and has reached the ‘thread’ stage, that is, when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
4. Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Put the bowl in the saucepan of simmering water. Continue to whisk over the water for 10-15 minutes until the icing is snow white, very thick and meringue-like.
5. Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.
Hope this helps
Looby
Well-Known Member
dessiato
🇪🇸 españa te quiero
I would use the butter cream one for more simple cakes, but for ones that need a more substantial decoration base go for the one I posted.
dessiato
🇪🇸 españa te quiero
The buter cream one doesn't set at all, and will soften markedly if the temperature is warm due to being butter based. The second will set 'stiff'. I wouldn't use this one for multi tiered cakes I don't think that it is strong enough
Yuwipi Woman
Whack-A-Mole Queen
I wasn't aware that there was an "american" frosting. I thought frosting was frosting.
Here's a recipe for buttercream frosting.
1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons vanilla
Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.
TBH, I hate the cream cheese frosting that everyone thinks is so great.
Here's a recipe for buttercream frosting.
1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons vanilla
Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.
TBH, I hate the cream cheese frosting that everyone thinks is so great.
Looby
Well-Known Member
Yeah, american cakes are iced very differently. We tend to use butter icing for filling and then smooth fondant or royal icing for topping cakes.
You can't shove someones face in a UK iced cake, not nearly messy enough.
Yuwipi Woman
Whack-A-Mole Queen
You can't shove someones face in a UK iced cake, not nearly messy enough.
Thanks for the explanation.
It would take all the fun out of a child's birthday party if they couldn't get their hands in all that messy frosting.
Biddlybee
making knots with sticks
Your recipe is pretty much butter icing cesare. Most people will substitute shortening for butter
And butter cream does set a little bit, but not hard like royal icing
madamv... post a pic of what sort of icing you're after
cesare
shady's dreams ♥
Your recipe is pretty much butter icing cesare. Most people will substitute shortening for butter
And butter cream does set a little bit, but not hard like royal icing
madamv... post a pic of what sort of icing you're after
It's the same principle, but much lighter and not as rich. And it takes colours and flavourings better ...
Yuwipi Woman
Whack-A-Mole Queen
Your recipe is pretty much butter icing cesare. Most people will substitute shortening for butter
I've seen some recipes that use half butter and half shortening.
Biddlybee
making knots with sticks
I think I know what you meanI cant really explain what exactly I want.
Its on all the american films where they have a cake and dip their finger in it and its all moist and not stiff. In my imagination, its a combination of marshmallow, cream and butter icing..
I don't even know where I'd buy shortening
cesare
shady's dreams ♥
cesare
shady's dreams ♥
Never used it in anything... maybe that's where my pastry is going wrong
I use ½ trex and ½ butter in savoury shortcrust pastry. It makes the pastry less rich and more 'short' sorta thing.
danny la rouge
More like *fanny* la rouge!
You learn something new every day. So all American frosting/icing is like the stuff you get on carrot cake?
danny la rouge
More like *fanny* la rouge!
Yes, I suppose, but what I'm getting at is the consistency.
