Its flavor is sweet and buttery and it takes well to extracts, flavorings, chocolate and fruits. Whipped icing has a delicate texture that is airy and smooth. Whipped cream icing tastes creamy and rich. Buttercream is a general decorating frosting that is used on cakes, cupcakes and cookies.
It can be piped and holds its shape well because it has a medium to thick consistency. Whipped icing covers cakes and cupcakes, but has a light, delicate consistency, so it is only useful for piping borders and not for intricate details. Buttercream holds up well to higher temperatures and a slight crust forms over its soft interior. Whipped icing does not hold up to higher temperatures and is also not suitable for stacked cakes -- such as wedding cakes -- because it is delicate and does not form a crust.
Buttercream stays fresh in the refrigerator in an airtight container for about two weeks. Once on a cake, it can sit at room temperature, covered, but must be eaten with two to three days.
Whipped icing must be stored in the refrigerator and used within two days. Further, the deceptive powers of food packaging may not be limited to cake mix. A slice of cake as depicted on a typical box averaged calories, about equal to the calories listed as a recommended serving. But when frosted, those servings topped calories, a jump of percent. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days.
If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. If you have left the cream outside during the summer months, or in a room that is at or above 75 degrees Fahrenheit, bacteria could begin to multiply in unsafe numbers in as little as one hour. Since whipped-cream frosting is more porous than buttercream frosting, it will only keep in the refrigerator for three days. Frosting is usually used on cakes, for example the buttercream on the top of a birthday cake or a cupcake.
Icing is used to create a thin glaze on cakes and pastries. Icing is generally used to glaze pastries or cakes, and tastes more sugary than frosting. Chilling the frosting helps firm it up temporarily, but adding a dry ingredient, such as sugar, helps harden the frosting up permanently.
Either way, the resulting frosting will be harder than it was in its normal state at room temperature. When on a cake, it can sit at room temperature if kept covered but must be consumed within days.
Whipped icing lasts only 2 days in the refrigerator and, since it is made primarily from whipped cream, it cannot sit out at room temperature. When on a cake, it must be kept refrigerated and eaten within 2 days.
You can decorate a cake with whipped icing but you have to be a little careful since it is delicate and may melt or separate. The best way is to decorate the cake and serve it immediately without having to store it outside or in the refrigerator. If put in between layers of heavy cake, whipped icing will easily deflate since it is not as strong and stable. If used on a tall cake, it may slide off eventually.
Therefore, a sheet cake works best. Make sure the cake is thoroughly chilled and the utensils you are working with are cold. Stick to simple borders and patterns and stay clear of complicated designs and swirls. Royal icing is made by beating together egg whites, powdered sugar, and lime juice and is traditionally used to decorate dense fruit cakes and cookies.
You may substitute egg whites with meringue powder to eliminate the risk of salmonella. It is a pure white paste that looks smooth and solidifies into a hard outer shell upon drying. Glycerin is often added to it to give it the right texture and prevent it from setting too hard.
It can also be easily dyed using any edible food colorings. If you are planning to store a cake in the freezer, make sure that it is packed properly to avoid freezer burn and to ensure it stays fresh for as long as possible. Luckily, buttercream frosting freezes really well since it is rich and sturdy, making it easy to freeze cakes decorated with it. To start off, make sure the cake is fully cooled and frosted. Next, place the cake in the freezer for around 4 hours or until it is completely frozen.
Make sure to leave it uncovered. Dip cupcakes into the ganache or drizzle decoratively over a cake. After the ganache cools, you can whip until fluffy using a hand mixer for a lighter icing. If you buy your icing at the supermarket and wish to fortify the flavor, add an extract like orange or almond, fold in chopped strawberries or pistachios, or whip in a coffee-flavored liquor.
Doing this is an easy way to put a personal touch on store-bought icing. Chelsea Hall has been writing professionally since She was the food editor of a Holland, Mich. Whipped Icing vs. Icing Tips.
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