All About Frosting and Icing(please kindly share your recipes^_^)

[neraks]

Hello to all,let's talk about frosting and icing...please share naman some of your recipes.thanks!

[lei*27]

I usually make swiss meringue buttercream icing. Masarap, and not too sweet.

[virgogirl98]

sis eto na-try ko na. masarap sya di masyado matamis.

cooked buttercream frosting:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:
1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.
2. Cook over medium heat, stirring constantly, until mixture resembles glue.
3. Cool completely.
4. Cream together sugar, butter, and vanilla until fluffy.
5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake/cupcakes.

[marge070407]

Chocolate ganache

[neraks]

The Cake Boss’s Chocolate Fudge Frosting Recipe


For a creamier frosting, use milk instead of water, but note that you must refrigerate it, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it. Makes about 4 cups, enough to fill and ice a 9-inch cake.

Ingredients
2 1⁄2 cups (5 sticks) unsalted butter, softened at room temperature
5 cups powdered (10x) sugar
2⁄3 cup cocoa
1 tablespoon pure vanilla extract
1⁄4 teaspoon fine sea salt
3 tablespoons lukewarm water

Directions
1. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until smooth, with no lumps, approximately 3 minutes. With the motor running, add the sugar, one cup at atime, only adding the next cup after the first addition is absorbed

2. Stop the machine and add the cocoa, vanilla, and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2 to 3 minutes.

3. The frosting will keep for up to 2 days in an airtight container at room temperature.

[u8mypinkcookies]

I love the marshmallow icing in Purple Oven's choco campfire cake or yung sa Devils Food Cake ng Chocolate Kiss

Or yung plain choco ganache ok sakin!

Di ako mahilig sa cream cheese sa kahit anong cake though

[lakwatsa]

uy like ko yun cooked buttercream. try ko nga yun. thanks sis virgogirl98 sa pag share

[miksha]

since this is the frosting and icing thread dito ko na lang ipo-post ang mga questions ko:
1. which is a better buy/or easier to use/practical/maintenance easy - the regular piping set (nylon), the syringe type , disposable, bottle-squeeze method?

[jenny_2284]

I made dairy free frosting for those who have allergies in dairies

I used dairy free butter (nuttelex brand)
Icing sugar
Lemon essense.

I just mix them all with wooden spoon.

[hanson15]

sis may alam ba kayong recipe na hindi masyadong matamis na frosting?

[pink_crystal]

here's the frosting i always use whenever i make carrot cake or red velvet cake.

cream cheese frosting:

1 tub of cream cheese
half a stick of butter
a pound of powdered sugar
a little vanilla

this is the original recipe that i find a tad too sweet so i just cut down on the sugar. i only use 2 cups and a little more.

[sima]

Found a website for different frosting recipes - http://www.delish.com/recipes/cooking-recipes/frosting

[iluvcheesecake]

Hi fellow GTs!!

Anyone who knows the recipe for inipit? custard? and the cake 

Thanks much

[hanson15]

sis frosting thread ata to. sa ibang thread ata yun

[cind3r3lla]

sis may alam ba kayong recipe na hindi masyadong matamis na frosting?

hi sis,

i have a feeling na ang frosting made from whipped cream as the main ingredient ang pinaka-less sweet amongst all types of frosting.
I haven't tried it though, except for the cream i whipped for the fruit salad cups.

[itcha123]

try nyo Swiss Meringue Butter Cream hindi masyado matamis.

[hanson15]

sis pano gawin tong swiss meringue buttercream? recipe naman and procedure thanks!:)

[cind3r3lla]

dati, super love ko ang cream cheese frosting. pero ngayon, swiss meringue buttercream na rin ang love ko... hehe. recipe below, sis. pwede mo rin i-search sa youtube para may action talaga.
i use this frosting rin para i-primary coat ang cake bago ang marshmallow fondant icing.

SWISS MERINGUE BUTTERCREAM (adapted from Shelly Kaldunski's Cupcakes book)

3 egg whites
¾ cup sugar
Pinch of salt
1 cup unsalted butter, room temperature, cut into small pieces
1 teaspoon vanilla extract

In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan.

Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add vanilla extract and beat until combined, scraping down the sides of the bowl as needed.

[hanson15]

sis ano pinagkaiba ng meringue sa buttercream? sabi ng mom ko hindi raw pwede meringue kasi mas runny daw siya ekek. masyado kasi siyang traditional hindi niya kaya mag innovate badtrip lang hahaha

[miksha]

^^ when you say stiff peaks does that mean kapag binaligtad ko the bowl hindi siya babagsak?