cesare
shady's dreams ♥
Madamev ... a marshmallow icing recipe for you 
http://www.cooks.com/rec/view/0,196,154187-252199,00.html
http://www.cooks.com/rec/view/0,196,154187-252199,00.html
american frosting
- Thread starter madamv
- Start date
madamv
Oi! With the poodle already
I am so going to try that one cesare, and dessi's one with the egg... I guess that one wont keep for longer than a day and I reckon it must be refrigerated...
I am glad you kind of know what I am blathering on about biddly
I have asked a canadian and and englishman in new yoik to see if they can help, but Yuwipi didnt really know what I meant so I dont hold out much hope.
Testing testing over the next couple of weekends.. Hmmm maybe a mothers day cake is needed
I am glad you kind of know what I am blathering on about biddly
I have asked a canadian and and englishman in new yoik to see if they can help, but Yuwipi didnt really know what I meant so I dont hold out much hope.
Testing testing over the next couple of weekends.. Hmmm maybe a mothers day cake is needed
Looby
Well-Known Member
I am so going to try that one cesare, and dessi's one with the egg... I guess that one wont keep for longer than a day and I reckon it must be refrigerated...
I am glad you kind of know what I am blathering on about biddly
I have asked a canadian and and englishman in new yoik to see if they can help, but Yuwipi didnt really know what I meant so I dont hold out much hope.
Testing testing over the next couple of weekends.. Hmmm maybe a mothers day cake is needed
I think yuwipi did, she just didn't realise the frosting wasn't really used here.
Yuwipi Woman
Whack-A-Mole Queen
Yes, I know the difference between buttercream frosting and fondant. Fondant is really something that is used mostly by professionals here.
The recipe I gave is the similar to the one that everyone I know uses at home. I'm assuming that's what meant by "american" frosting.*
* We have cuisine! I'm quite excited to know we have cuisine!
Orangesanlemons
Inamorati Anonymous
American frosting is basically a variation on Italian meringue. It'll peak well and form a nice crust, and should be ok for a day or two as the egg white is cooked. This should do a medium sized cake:
150g caster sugar
1 tbsp water
1 tbsp golden syrup
1 lg free range egg white
Whisk it all up in a clean bowl over a pan of boiling water, lightly until the sugar is dissoved, then hard until you get stiff peaks. Remove from heat and keep whisking until it cools down, then spread over cake and create peaks and swirls with a palette knife. It'll crisp up when totally cool.
Simples.
150g caster sugar
1 tbsp water
1 tbsp golden syrup
1 lg free range egg white
Whisk it all up in a clean bowl over a pan of boiling water, lightly until the sugar is dissoved, then hard until you get stiff peaks. Remove from heat and keep whisking until it cools down, then spread over cake and create peaks and swirls with a palette knife. It'll crisp up when totally cool.
Simples.
Johnny Canuck3
Well-Known Member
Isn't canadian frosting similiar? P might know
Your best bet is to google 'icing', given that that's what it's often called in NA.
Miss Caphat
I want it that way
awww, my mom used to make that one for our birthday cakes...so fluffy and marshmallowy...and we got to pick the color (she'd add a few drops of food coloring to make pastel pink, lilac, aqua, etc) brings back wonderful memories
Miss Caphat
I want it that way
Not necessarily...the kind I remember developed a hardish crust in a few days, not instantly.
Btw, where did this idea come from that all american frostings are cream cheese based? The only one I can think of is carrot cake frosting. Americans generally use buttercream for most cakes.
Btw, where did this idea come from that all american frostings are cream cheese based? The only one I can think of is carrot cake frosting. Americans generally use buttercream for most cakes.
madamv
Oi! With the poodle already
Thanks Orangesanlemons... Another one to add to my try and test day Saturday... I shall make a batch of cupcakes and then test the various forms of icing.
My Canadian friend said everyone used something like Betty Crocker... Coolwhip or something??? Kind of a cheats version of icing...
Looking forward to the taste test on Mothers Day...
My Canadian friend said everyone used something like Betty Crocker... Coolwhip or something??? Kind of a cheats version of icing...
Looking forward to the taste test on Mothers Day...
Yuwipi Woman
Whack-A-Mole Queen
Thanks Orangesanlemons... Another one to add to my try and test day Saturday... I shall make a batch of cupcakes and then test the various forms of icing.
My Canadian friend said everyone used something like Betty Crocker... Coolwhip or something??? Kind of a cheats version of icing...
Looking forward to the taste test on Mothers Day...
Yeh, most people just use this:
http://www.bettycrocker.com/products/frosting
If you look at their ingredient list its mostly sugar, corn syrup, egg whites, a bit of milk, and low quality oils.
Miss Caphat
I want it that way
This thread makes me want to cry in frustration.
A) yes, lots of people use the betty crocker kind, but it sucks. Right, yuwipi?
B) even still, that kind is an imitation of buttercream, which is usually simply butter, powdered sugar, and vanilla. Simple. Delicious. Keeps well. Your typical "american frosting" that you will find used in pretty much all bakeries as standard cupcake and cake frosting. Sometimes with chocolate added.
C) the merengue kind described above is not really standard. It was more in the
1950's. It's cool if you are an experienced cook, and want something really fluffy
Are we clear? Thank you
A) yes, lots of people use the betty crocker kind, but it sucks. Right, yuwipi?
B) even still, that kind is an imitation of buttercream, which is usually simply butter, powdered sugar, and vanilla. Simple. Delicious. Keeps well. Your typical "american frosting" that you will find used in pretty much all bakeries as standard cupcake and cake frosting. Sometimes with chocolate added.
C) the merengue kind described above is not really standard. It was more in the
1950's. It's cool if you are an experienced cook, and want something really fluffy
Are we clear? Thank you
Biddlybee
making knots with sticks
Thanks Orangesanlemons... Another one to add to my try and test day Saturday... I shall make a batch of cupcakes and then test the various forms of icing.
My Canadian friend said everyone used something like Betty Crocker... Coolwhip or something??? Kind of a cheats version of icing...
Looking forward to the taste test on Mothers Day...
Yuwipi Woman
Whack-A-Mole Queen
Yes, Betty Crocker frosting sucks ass.
Buttercream frosting is the way to go, IMHO.
Buttercream frosting is the way to go, IMHO.
Miss Caphat
I want it that way
Exactly.
Don't you love it when people here start threads about something "american" then only take advice from/believe eachother?
I think me and you should start some threads like "how to make chips" or "what is the BBC?" then ignore everyones answers and fill the thread with responses like "yes, the main way people make chips in the uk is with rutabagas" "the bbc is mostly watched by the owners of chimpanzees"
Don't you love it when people here start threads about something "american" then only take advice from/believe eachother?
I think me and you should start some threads like "how to make chips" or "what is the BBC?" then ignore everyones answers and fill the thread with responses like "yes, the main way people make chips in the uk is with rutabagas" "the bbc is mostly watched by the owners of chimpanzees"
Yuwipi Woman
Whack-A-Mole Queen
LOL! So true.
To be fair, how many recipes did we mess around with and then dub "Chinese" or "Italian"? American pizza and Italian pizza are two different animals.
Agent Sparrow
the age of slippers and migraines
My mum always made cakes for my birthday parties from butter icing. I had no idea she was being so cosmopolitan. 
When I was older she'd make cakes with brandy butter as icing. [insert yum smillie here]
When I was older she'd make cakes with brandy butter as icing. [insert yum smillie here]
Looby
Well-Known Member
Thanks Orangesanlemons... Another one to add to my try and test day Saturday... I shall make a batch of cupcakes and then test the various forms of icing.
My Canadian friend said everyone used something like Betty Crocker... Coolwhip or something??? Kind of a cheats version of icing...
Looking forward to the taste test on Mothers Day...
Exactly.
Don't you love it when people here start threads about something "american" then only take advice from/believe eachother?
/QUOTE]
Why don't you actually read what madamv said instead of getting stroppy. She's trying different icings out.
Orangesanlemons
Inamorati Anonymous
This thread is really starting to deliver.
Miss Caphat
I want it that way
Yeah, because I am looking for something specific not generic....
Did I not thank you enough for commenting or something Miss Caphat?
First of all, I was just kidding. Just trying to add to the aggro mood of the day for lols.
Secondly, I just re-read the whole thread and IMO you're looking for something specific but you've only seen it in movies, but the fact is that whatever you think you saw, there are really just a few different types of frosting commonly used, so I doubt they'd be using a different kind for a movie cake. I know this 'cause of both my personal history and working in bakeries and restaurants.
Buttercream (which yes, can be made with shortening or butter, or both)
7-minute (the fluffy merengue kind)
the kind from a jar (with lots of chemicals and ingredients but basically resembles buttercream, maybe a bit airier and lighter)
and also fondant and royal (used here too)
Most people, UK and US, were saying use buttercream or the 7 minute one. Because those are the tried and true ones, and they seemed to suit your needs.
That's not to say that there aren't hundreds of recipes for other kinds of frostings..I've seen cookbooks from the 50's that had all kinds of luscious whipped looking frostings, and I just remembered there is such a thing as whipped cream frosting mostly used for light fruit-filled cakes. That might have been what you saw?
Am I making any sense? Probably not. Also I can see why you would be confused and not know who to believe. You probably have to try a few, like you said, to get just what you're looking for.
Secondly, all of the quotes on this list are at least partially untrue:
"Everyone's clear that the 'Italian Merigue' version (egg whites and sugar syrup) hardens quickly similar to UK Royal Icing i.e. hard/crispy icing - right?"
"Your best bet is to google 'icing', given that that's what it's often called in NA."
"American frosting is basically a variation on Italian meringue."
"So all American frosting/icing is like the stuff you get on carrot cake?"
Miss Caphat
I want it that way
LOL! So true.
To be fair, how many recipes did we mess around with and then dub "Chinese" or "Italian"? American pizza and Italian pizza are two different animals.
Yuwipi, have you ever been to the UK? I found it really interesting that their "chinese" takeout food is waay different than ours..only a few dishes were the same, and they didn't have any of the appetizery things like crab rangoon, spare ribs, etc...none! I was lost whenever we ordered it.
Looby
Well-Known Member
You went to a really duff chinese takeaway if they didn't have spare ribs.
Honestly that's really unusual.
