How to Make Frosting
Frosting (also known as icing) can be made in a variety of ways, depending on the texture, flavor and style you're after. You can make frosting out of powdered sugar, butter, chocolate, or whatever flavors you love, and you don't have to be a master chef to make this delicious and sweet treat.
Powdered Sugar Frosting
Pour one cup of powdered sugar in a medium bowl.
Add 1-3 tablespoons of milk, water or orange juice.You can also use heavy cream. Keep in mind that the more liquid you add, the thinner your frosting will be.
Stir with a spoon.
Test the consistency.Make sure it is not too runny or too thick. If it is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
Refrigerate for 30-60 minutes to thicken.
Add flavoring.You can add lemon juice, vanilla extract, almond extract or any other flavor you like. You can also add food coloring, if desired.
Use.If spreading on cake, let the cake cool thoroughly first.
Cream Cheese Frosting
Stir 5/4 cup (220g) superfine sugar (caster sugar) with 1/3 cup (80ml) of water in a small saucepan over heat without boiling.Stir until the sugar dissolves.
Bring to the boil for 5 minutes.Don't stir or cover. When the syrup reaches 116ºC on a candy thermometer or the syrup appears thick but not colored, it's done.
Remove this mixture from the heat.Leave aside to allow the bubbles to die down.
Beat 2 egg whites in a small bowl until soft peaks form.
Keeping the mixer going, pour the hot syrup in gradually in a thin stream.Then beat on high for about 10 minutes or until the mixture turns thick and cool.
Apply as required.
Stir 3 1/2 tablespoons (50g) butter, 1/4 cup (55g) superfine sugar (caster sugar) and 2 tablespoons of water in a small saucepan over medium heat.Do not boil. Stir until the sugar dissolves.
Sift 1 cup (120g) powdered sugar (icing sugar) and 2 tablespoons of cocoa powder into a heatproof bowl.
Gradually pour in the hot butter mixture, stirring as you pour.
Cover the bowl.Place in the refrigerator and chill until it turns thick.
For spreading on the cake, beat with a wooden spoon until the frosting becomes spreadable.
You'll need 2 cups of whipping cream, 1 bag of mini marshmallows, 1 cup of sugar, 1/8 teaspoon salt, and 1 to 2 teaspoons vanilla extract.
Place the cream, marshmallows, sugar, and salt in a large, deep saucepan.
Heat over medium-low heat.Stir frequently, until the marshmallows melt completely.
Remove from the heat.Stir in the vanilla, if you're using it.
Pour the icing into the bowl of the stand mixer or another mixing bowl.Refrigerate until thoroughly chilled, preferably overnight.
Remove the icing from the refrigerator.Beat it at high speed, using your stand mixer or an electric hand mixer; it's a challenge to beat thoroughly enough by hand, so it's best to use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.
Beat until the icing is smooth and glossy.This will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.
Spread or pipe the icing atop cupcakes.Or, use it to fill a round layer cake, or ice a 9" x 13" sheet cake.
QuestionDo I have to add vanilla extract?Top AnswererNo, vanilla extract only adds flavor. You can consider adding a different extract such as almond or you can leave it out completely.Thanks!
QuestionDo I have to use confectioner's (powdered) sugar?wikiHow ContributorCommunity AnswerYes, because granulated or superfine sugar are not fine or refined enough to form the paste-like consistency that the confectioner's sugar develops.Thanks!
QuestionWhat will happen if I overcook the icing? Will it still be edible?wikiHow ContributorCommunity AnswerTechnically, it will still be edible, but it may not taste very good or spread very well. You may be able to use it as a sort of caramel, but if it is too scorched, it might be better to start over.Thanks!
QuestionWhat can I use in place of the confectioner's sugar? Can I use regular sugar without boiling the water?wikiHow ContributorCommunity AnswerIf you have a blender, you can blend granulated sugar and cornstarch into a powder to make confectioner's sugar. Google recipes for homemade confectioner's sugar for exact measurements or ratios.Thanks!
QuestionIf I use the fluffy frosting technique, will it be safe to eat the egg in there?wikiHow ContributorCommunity AnswerYes it will, but avoid giving it to babies or elderly persons, as their immune systems are not strong enough to handle the raw egg.Thanks!
QuestionCan I use different a different type of sugar than powdered sugar?wikiHow ContributorCommunity AnswerThat depends on what type of baking product you are making. If making cake, brownies, or cookies, you can use regular table sugar or brown sugar (keep in mind taste and colour might be different due to the molasses in brown sugar.) When making frosting, if you're not boiling the sugar then always use powdered sugar or as others may call it, confectioner's sugar and icing sugar.Thanks!
QuestionCan I substitute the butter with something else?wikiHow ContributorCommunity AnswerYou can use margarine, look for one with low trans fatty acids.Thanks!
QuestionHow do you know what quantity you need to cover the entire cake?wikiHow ContributorCommunity AnswerYou'll need around 1 1/2 cups of frosting for the top of a cake. If want to put it around the entire cake, you may need at least 4 cups of frosting.Thanks!
QuestionCan you make icing without confectioner's sugar?wikiHow ContributorCommunity AnswerYes, but only if you're boiling the sugar with water to dissolve the granules leaving only the taste of sugar, therefore making a syrup.Thanks!
QuestionDo I have to place the frosting in the refrigerator?Top AnswererYes, frosting is best stored in the fridge so it can chill.Thanks!
Do I have to use vanilla extract? Can orange juice be used?
To make butter frosting, first soften 6 tablespoons of butter. Then, beat the butter until it’s light and fluffy. Finally, add ¾ of a cup of powdered sugar and 1 tablespoon of milk or water and beat it until it’s smooth. To make powdered sugar frosting, start by putting 1 cup of powdered sugar in a bowl. Add 1-3 tablespoons of milk or water, depending on how thin you want your frosting, then stir it in with a spoon. Refrigerate your frosting for 30-60 minutes before you use it.
- If you put some frosting in a sturdy plastic bag and cut off a little bit of the corner, you can draw designs or personalize your cake.
- Powdered sugar may be labeled "confectioner's sugar" or "icing sugar". It's the same stuff. It should be a fine white powder, not little white crystals. Granulated sugar (the kind that looks like tiny crystals) will not work very well for frosting because it is not smooth.
- Make sure the cake is fully cooled before trying to put on icing, or it will melt.
- Cinnamon, lemon juice, crushed peppermint sticks or mints, crushed cookies, or just about anything else can make your frosting even more tasty and original.
- You can look at designs and try to recreate them on your own cake.
- Experiment with your frosting. Put it on whatever dessert you want and see if it's worth making again.
- You can add food coloring to change the color.
- Don't eat too much frosting or you could make yourself sick.
- Try adding a little cornstarch into the powdered sugar.
- If you don't have a chocolate bar, you could use chocolate chips, or find an article on making frosting with cocoa.
- This frosting is also fun for cookies, after they are baked.
- Don't heat up the frosting too much - you can burn the milk and ruin the whole thing.
- If you don't like using raw egg whites in a frosting, look for the pasteurized kind.
Things You'll Need
Ingredients as outlined above
Sources and Citations
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Video: How To Make Cake Frosting
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