Monday, 16 July 2012

Cupcake Toppings

Decorating Cupcakes the right way!

We're often asked what the right way to decorate cupcakes is. Should I use frosting or Buttercream or Royal Icing?

We would normally recommend Buttercream (frosting is an Amercian version usually made with white fat and icing sugar ..... quite rich and not that great tasting) 

To make a good white buttercream, start with a good quality white butter like President, or Anchor. Bring this to room temperature and cube it into your mixing bowl, add a little icing sugar to get the mixture going, and use a flat beater blade on your mixer to beat the buttercream, add the rest of the icing sugar a little at a time while beating the mixture on a slow setting. If the mixture seems a bit hard, you can add a little boiled cooled water from the kettle - we don't recommend milk because it can go off! The longer you beat the buttercream on a slow setting the whiter it will go! Beating the buttercream breaks down the sugar, where as whisking it will just leave you with a yellow buttercream because you are not breaking down the sugar.

If you are making cakes for a special occasion such as a wedding and want a very white icing, then you need to make Royal Icing (You can make buttercream and add whitener, but the whitener doesn't absorb well and tends to leave guests tongues white!).    For Royal Icing, you need to put the DRY ingredients into your mixing bowl, these are 455g of icing sugar and 15g of Renwhite (Powdered Pasteurised Egg White). Mix the two together thoroughly (Mix them while they are both dry). Once mixed through, add 85g of water and beat on a slow setting for 10 -15 minutes. Half way through add 2 teaspoons of Glycerine - this is really important as not adding this will make the icing set like concrete! Once ready the mixture should have the consistency of whipped fresh cream, if it is a bit too stiff, you can add a drop of water to soften, but make sure you don't add too much as it will make it too soft to pipe.

Cake Decorating Supplies 

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