CAKE ICING

(Basic Buttercream Icing)

BREAD AND PASTRY

PRODUCTION
Cake Icings
• That sweet, sugary
mixture used to fill
and cover cakes,
pastries and other
confections
• Numerous types of
frostings (icings) exist
– Thick and thin
– Cooked and uncooked
 FUNCTION OF ICING
2. Frosting improves the keeping the qualities of the
Frosting contributes flavor and richness to the cake. It
also adds interest and provides a smooth surface for cake by forming a protective coating around it, sealing
decorating on; in moisture and flavor and allowing it to be eaten over
1. Frosting improves the cake's appearance. a couple of days.
Special occasion cakes become more festive
with frosting and decorations; and,
2. Frosting improves the keeping the qualities of
the cake by forming a protective coating
around it, sealing in moisture and flavor and
allowing it to be eaten over a couple of days.
Important to Match the Icing to
the Baked Good
• The icing should
complement the
flavors and texture of
the dessert
– Ex: Cinnamon Rolls
Icing Consistency
• Proper consistency =
spreading easily over
the baked good and
adheres to the surface
• Never frost a cake or
any other pastry that
is still warm.
– Why?
Types of Icing
• Buttercream
• Ganache
• Royal Icing
• Whipped Cream
Frosting
• Fondant
• Marzipan
• Meringue
 Buttercream Icing
• Light, creamy, and smooth • 5 basic types
icing used to
– fill, – Basic buttercream
– frost, and
– German buttercream
– decorate (flowers, leaves, etc.)
• May contain the following – Swiss buttercream
ingredients… – Italian buttercream
– Powdered sugar
– Eggs – French buttercream
– Butter
– Shortening
– Milk
– Flavorings
 Basic Buttercream
• Aka America Buttercream
– Made with butter and/or
shortening, confectioners
sugar, and egg whites
– Great for decorating and
ideal for warm weather
– Doesn’t taste as well as
other icings due to greasy
taste and gritty texture.
 Ingredients for Basic
Buttercream

• 3 cups (375grams) confectioners'

sugar
• 1 cup (225 grams) unsalted butter
• 1 teaspoon vanilla extract (optional)
• 1 – 2 tablespoons whipping cream,
milk, or half-and-half
 Steps in making Basic
Buttercream
• Cut softened butter into cubes and put it into a bowl. Cutting
the butter smaller will make it easier to mix.
• Beat the butter at low speed for at least 5 minutes until it is
light and fluffy, has reached a much lighter color (near white)
and has doubled in size.
• Add half of the sugar and mix it into the butter.
• Add the rest of the ingredients and continue mixing at a low
speed.
• Consider adding some coloring.
• Add the rest of the sugar and beat the icing again using a
high speed setting.
• Store or serve/ frost the cupcakes with your very own desired
design.
 Mistakes and Mishaps
• If a layer cake has a big hump in the center lower
oven temp by 25 degrees for next cake
• The best shortened cake should have a rounded
top and evenly brown crust
• Always grease the pan
• Pound cakes are different from most shortened
cakes because they contain no chemical leavener
THANK YOU !

Prepared by:
Ms. Shiela T. Gamayon