레터링케이크 Frosting is a sweet topping that adds richness and a smooth finish to cakes. It can be whipped or cooked and is perfect for coating, piping and decorating.
Learn more about the different types of frostings to find one that suits your bakery’s needs. Make sure to store your frostings in plastic containers that can withstand freezer temperatures and leave space for water expansion.
Buttercream is a classic and a staple for frosting cupcakes, cakes and cookies. It’s stability makes it easy to pipe decorations like flowers and borders, and its cloud-like consistency makes it a fun cookie topping. It can be flavored with extracts, spices, jams, curds and melted chocolate.
The key to a good buttercream is to use high-quality, unsalted butter and to make sure it is at room temperature before beating. Butter that is too cold will not whip and can produce a grainy texture. If your buttercream is too dry, add small amounts of milk or cream to thin it. If it’s too wet, add powdered sugar to thicken it. A pinch of salt is also helpful to cut the sweetness and balance the flavors.
The ingredients used to create buttercream can vary, but there are a few general recipes that are most common. American buttercream is a quick and simple recipe that consists of fat (butter, margarine or shortening), confectioners’ sugar, vanilla extract and salt whipped together. Swiss meringue buttercream is made by heating egg whites and sugar until it forms a meringue and then adding the butter and flavorings. Other varieties include almond buttercream, peanut butter buttercream and chocolate buttercream.
Swiss meringue buttercream is a lighter, more fluffy frosting than American buttercream. It’s made by whipping egg whites with sugar and cream of tartar until stiff peaks form, then gradually adding softened butter. The result is a smooth and rich frosting that can be piped with precision. It does not crust like American buttercream, making it ideal for cakes that will be covered in fondant or other decorative toppings.
This buttercream can be flavored with vanilla extract, but it’s also a wonderful vehicle for other flavorings. Add a few drops of food coloring or gel for bright colors, or stir in melted and cooled chocolate or a pinch of cocoa powder to create a dark-colored buttercream that’s perfect for richer desserts. Similarly, you can incorporate jams or marmalade into the frosting to make a pastel-colored spread.
It’s important to use a stand mixer with a whisk attachment for this recipe, as the mixture needs to be whipped on high speed until it’s thick and glossy. If you don’t have a stand mixer, a hand-held electric mixer will work, though it may take longer to achieve the same results.
It’s also essential to use clean tools, as a single drop of oil or a speck of egg yolk will prevent the meringue from stiffening. You can also add a stabilizer to the mix to help it maintain its structure. If your meringue turns soupy or curdles, place the bowl over a pot of simmering water for a few seconds at a time while mixing constantly.
Frosting and icing are often used interchangeably, but they are actually quite different. While icings typically have a light sugary coating and can be spread or drizzled on baked goods, frostings are usually thicker and more stable enough to use in between cake layers and to create decorations.
Boiled ermine buttercream is an old-fashioned, but delicious way to frost cakes and cupcakes. It is also known as 7 minute frosting and Italian meringue boiled icing. The name “boiled” refers to the fact that egg whites are cooked in the recipe, which eliminates any risk of foodborne illness associated with raw eggs.
To make boiled ermine buttercream, whisk egg whites until they reach soft peak stage. Add sugar and cook over medium heat, stirring to dissolve sugar and prevent scorching. While continuing to beat the egg whites, slowly pour in sugar mixture in a slow steady stream off to one side of the mixer bowl. Continue beating until the frosting reaches stiff peaks and is very fluffy.
Add milk, flour and vanilla and beat until smooth. Store frosted baked goods at room temperature, or refrigerate to keep them moist and soft. Ermine frosting melts at high temperatures, so it is best to avoid displaying frosted items outdoors in a humid or tropical environment. Refrigerate leftovers up to 1 week and freeze for up to 3 months.
Cream Cheese Frosting
Cream cheese frosting is a classic that pairs well with so many different types of cakes and cupcakes. It can be used for carrot cake, pumpkin bundt cake, banana cupcakes, red velvet cake and more. This recipe is easy to make and doesn’t require a lot of beating (though, we still recommend using a stand mixer or electric hand mixer with the paddle or whisk attachment).
Start by making sure that your butter and cream cheese are at room temperature. If they are too cold, the icing will be too thick and not spreadable. You can test this by pressing your finger into the butter and cream cheese – if it leaves an indent, they are ready to combine.
Next, add your powdered sugar to the butter and cream cheese mixture. Sift the powdered sugar before measuring to ensure that it is lump-free. This will also help to ensure that you use the correct amount of sugar since sifting aerates the sugar and changes the volume.
Continue mixing on medium speed for 2-3 minutes, stopping to scrape down the sides of the bowl halfway through. Once the icing is fluffy and smooth, add vanilla extract and the rest of your powdered sugar. Mix again until all ingredients are well combined. This frosting is a bit less sweet than typical American buttercream, so feel free to adjust the amount of sugar as needed.