A Comprehensive Guide to Different Kinds of Icing,

Glazes & Frostings

SOURCE: CRAFTSY BLOG

BUTTERCREAM

This triple-threat can be used as a filling, finish and to create cake decorations. There are so many
types of buttercream, and each can be used differently. Below you'll find some quick info on the
most popular kinds.

1. MERINGUE-BASED BUTTERCREAM

Meringue buttercreams are made by whipping egg whites and sugar, then adding softened butter
to the resulting meringue. It has a smooth, creamy mouth-feel, though it's not as sweet as
American buttercream.

Swiss (SMBC) and Italian (IMBC) are the most common varieties:

1. In SMBC, the sugar is cooked with the egg whites before they are whipped.
2. In IMBC a cooked sugar mixture is poured into egg whites as they're whipping.

➢ SWISS MERINGUE BUTTERCREAM

AKA: SMBC

Method: Egg whites and sugar are cooked over a double boiler. Once the sugar has dissolved and
the mixture reaches at least 140 degrees F, it's whipped to a stiff meringue before adding softened
butter and flavorings. After butter is added, SMBC will first appear curdled before finally coming
together.

Pros: Smooth as silk and melt-on-your-tongue delicious. Works beautifully as a cake finish and
when creating details like flowers or borders. SMBC is a very stable frosting and is commonly
used to fill and finish fine wedding cakes. Works like a dream under fondant.

Cons: Requires some time and patience, as well as a double boiler and candy thermometer, which
can be intimidating. SMBC will soften quickly in warmer conditions.

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SMBC RECIPE

INGREDIENTS

• 8 egg whites (about 1 cup or 240 ml)

• 1 cup (200 g) granulated sugar
• 3 cups (680 g) unsalted butter at room temperature
• 1 cup (125 g) confectioner's sugar (sifted)
• Pinch salt
• 2 tablespoons (30 ml) vanilla extract

DIRECTIONS

Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all
the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool,
about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember,
depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.

Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups)
and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability
when the weather is hot.

➢ ITALIAN MERINGUE BUTTERCREAM

AKA: IMBC

Method: Sugar and water are first cooked to the "soft ball stage"*, then drizzled into egg whites
before being whipped into a fluffy meringue. Softened butter and flavorings are added to the
meringue, similar to the method for SMBC.

*At this stage, a little sugar syrup dropped into cold water will form a soft ball. When the ball is
taken from the water, it will flatten in your hand after a few seconds.

Pros: Very smooth and creamy with all of the same attributes as SMBC. IMBC is a little more
stable than SMBC in warmer weather since the sugar is cooked to a higher temperature.

Cons: Pouring hot sugar into whipping egg whites is not for the faint of heart. This can take a lot
of trial and error to master.
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IMBC RECIPE

Makes 3-4 cups

INGREDIENTS:

• 1 cup granulated or superfine sugar

• 1/2 cup water
• 4 egg whites, room temperature
• 1/2 teaspoon cream of tartar

Combine the sugar and water in a small saucepan. Clip a candy thermometer to the side, or have
an instant-read thermometer at the ready.

Heat the mixture on medium. Brush the sides of the bowl with a lightly moistened pastry brush
every few minutes to keep sugar bits from hardening on the sides of the pan. It will come to a
boil, but this will take a few minutes, so begin to concurrently work on the rest of the recipe.

While the sugar mixture heats, combine the egg whites and cream of tartar in the bowl of a stand
mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. This
should take less than 5 minutes (keep an eye on the hot sugar mixture on the stovetop as you
work!). Pause the mixing.

Once the mixture begins to boil, keep a close eye on the temperature. Once it raises to about 238
F, remove from heat. Ultimately, a few degrees over 238 F is OK (for instance, as you can see in
the photo, my mixture crept to 240 F after being removed from heat), but since the temperature
will continue to raise slightly after the mixture is removed from heat, 238 F is an ideal time to
remove the mixture from heat. Once removed from heat, let the bubbling subside briefly (just
until the mixture is smooth; this will be a matter of seconds).

Start the mixer again, on the lowest setting. Pour the sugar in a slow but steady stream. The
mixture may steam a little bit. Once it is all added, increase the mixing speed to high and whisk
the mixture until it is as firm as you like. You can stop at a soft, pillowy consistency or keep going
until the mixture attains firm, stiff peaks. Scrape the sides of the bowl as needed with a rubber
spatula.

For best results, once your buttercream has attained your desired consistency, begin decorating
immediately; otherwise, cover the buttercream and store in the refrigerator until ready to decorate.
Don't make this buttercream more than a few hours in advance, as there is a possibility it can
begin to separate.

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 ➢ FRENCH BUTTERCREAM

Method: Same process as IMBC, except egg yolks are used instead of whites. Some recipes call
for the whole egg, but traditionally only yolks are used.

Pros: This frosting is every butter lover's dream, silky and smooth with a rich flavor. French
buttercream works well as a cake filling or as a soft buttercream finish.

Cons: French buttercream is a very soft frosting, so it doesn't work well if you're looking to
achieve sharp corners or pipe details. It does not work well under fondant or hold up well in
warmer environments.

2. AMERICAN BUTTERCREAM

American buttercream is made by creaming fat (butter, shortening or both) with powdered sugar
and flavoring. It's the quickest and easiest buttercream to make. Since it's very sweet, it's popular
with kids but can have a greasy mouth-feel and subtly gritty texture. It also develops a thin crust
when left out at room temperature.

AKA: AMBC, crusting buttercream

Method: Cream fats, typically butter or shortening or a combination of both, with confectioners'
sugar, vanilla extract and a little bit of milk. A small amount of corn syrup or piping gel can be
added if you don't want the buttercream to form a crust.

Pros: AMBC is the easiest and quickest frosting to make. It's a hit with kids and those who swear
by canned frosting. It's also great to use as a cake finish and when piping details like buttercream
flowers or borders. AMBC holds up well in warmer weather when it's made with at least 50%
shortening.

Cons: Very, very sweet. And, AMBC can have a grittier mouth-feel when compared to other
frosting. If made with shortening it can also leave a greasy feel on the lips.

AMERICAN BUTTERCREAM RECIPE

INGREDIENTS:

• 1 bag (2 pounds) sifted confectioners’ sugar

• 1 stick unsalted butter, softened and cut into ½-inch cubes
• 1 ½ cups solid vegetable shortening
• 1 ½ tablespoons vanilla extract
• ⅛ to ½ cup whole milk (to desired consistency)

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In the bowl of an electric mixer, cream the butter, shortening and vanilla extract until smooth, 3
to 5 minutes on medium speed. Stop the mixer.

Add about ¼ of the confectioners’ sugar. You need to add this gradually, or you might have a
sugary snowstorm in your kitchen when you start to mix.

Mix on low speed until incorporated. Pause to scrape the sides of the bowl down with a rubber
spatula and add another ¼ of the confectioners’ sugar. Continue mixing and pausing down to
scrape the sides of the bowl and add more confectioners’ sugar until you’ve added it all. This
mixture will likely be quite thick.

Add ⅛ cup of the milk and mix at low speed until incorporated. At this point, it’s up to you
whether or not you’d like to add more--it’s a matter of your preference for the consistency.

Ice your cake. Try to apply the icing as smoothly as possible.

Let set for 20-30 minutes to form a “crust”.

If you’d like a flat surface on your cake, once it has crusted, you can use a square of un-patterned
paper towel (or, if you don’t have that, a sheet of clean, white paper or parchment paper will do).
Lay the paper on the area of the cake you want smoothed and using your hand, a spatula, a fondant
smoother or even a clean and unused credit card, smooth the icing.

Once smoothed, decorate in any way you’d like!

3. ERMINE BUTTERCREAM

Ermine buttercream (sometimes called flour buttercream) is made by whipping softened butter
into a cooked custard base. It's easier to make than meringue-based buttercreams can can perform
the same tasks. However, it doesn't crust like American buttercream and isn't as sweet.

AKA: flour buttercream, cooked milk buttercream

Method: Flour, sugar, and milk are cooked until they reach a thick, pudding-like consistency.
Once cooled, this mixture is slowly added to creamed butter along with flavoring.

Pros: Very smooth and simple to make. It's a great compromise if AMBC is too sweet and gritty
for you, but meringue-based buttercream seems too difficult to make or you want to avoid eggs
in your frosting. It holds up well in warm conditions, pipes easily and can be used under fondant.
Fun fact: while many people believe cream cheese frosting to be the best pairing for red velvet
cake, Ermine frosting is what's called for in most of the older, traditional recipes.

Cons: It's more labor-intensive than AMBC and can have a heavier or thicker mouth-feel than a
meringue-based buttercream.
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FLOUR BUTTERCREAM OR ERMINE RECIPE

Makes 2 cups of frosting

INGREDIENTS:

• 1 cup milk
• 1 cup sugar
• 2 1/2 Tbsp. cornstarch
• Pinch salt
• 2 tsp. pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature

Combine milk, sugar, cornstarch and salt in a microwave-safe bowl and whisk until combined. I
just used the same 4-cup measuring cup that I used to measure the milk. (Less dishes, yay!)
Microwave the milk mixture for 2 minutes on high heat. Place the cup or bowl on a plate first just
in case the mixture bubbles over a little.

The sugar will have settled back down to the bottom, so stir the mixture well with a rubber
spatula. Return it to the microwave and cook for another 2 minutes on high heat. Stir again and
cook for another 2-3 minutes on high.

At this point the mixture will have thickened significantly. It should be about the consistency of
mayonnaise and hold a solid line when you run your finger across the spatula.

Whisk in the vanilla extract and pour the custard into a shallow bowl or plate. Press plastic wrap
against the surface of the custard to keep it from forming a skin. Allow it to cool completely at
room temperature or in the fridge.

Pull your butter at this point (if you haven't already), so that it comes to room temperature while
the custard is cooling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the
softened butter until light and fluffy, about 3-5 minutes.

Scrape down the sides of the bowl. On slow speed, add the custard to the creamed butter a little
at a time until fully incorporated. Turn the mixer up to medium and beat until light and fluffy,
approx. 3-5 minutes more.

Your flour buttercream is ready to be used! Store extra frosting refrigerated in an airtight
container for up to 5 days.

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GERMAN BUTTERCREAM

Method: Same as ermine, except made with a traditional cooked custard (or thick pastry cream)
consisting of milk, sugar, egg yolks and cornstarch.

Pros: Very smooth and flavorful. Works well as a cupcake topping or cake filling.

Cons: German buttercream is a softer frosting, with similar drawbacks as the other softer
buttercreams. It also has a yellowish tint, which can make it difficult to color.

Now you have six tempting buttercream options for decorating and filling your cakes and cookies.
Which of these types of buttercream is your go-to?

4. FUDGE BUTTERCREAM

There is a particular sub-set of American-style buttercreams that contain chocolate (either melted
chocolate, or a cocoa powder mixture), which is then incorporated with a butter and sugar
mixture. Not to be confused with fudge icing, which is boiled, this is a buttercream that starts
with either melted chocolate or cocoa powder combined with butter, which is then cooled and
whipped with sugar and flavorings to a fluffy consistency.

5. ROLLED BUTTERCREAM

Often made with shortening, this is a buttercream with much higher amount of sugar, giving it a
clay-like consistency that can be rolled. It is not quite as flexible as fondant, but can be used for
some of the same applications.

BOILED FROSTING

AKA: 7-Minute Frosting

Method: Technically, this isn't a buttercream - there's no butter! It's essentially IMBC, except you
stop before adding butter. Flavoring is added directly to the egg whites.

Pros: This icing comes together very quickly, hence one of its names. It's the brightest white of
all the cake frostings and typically retains a glossy finish. It's relatively stable in warmer weather,
but humidity will soften it.

Cons: Boiled frosting needs to be used immediately and can't be stored. It's a softer icing that
doesn't pipe well. Since it's so light, it would not hold up well as a filling for stacked cakes. It
cannot be used under fondant.

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 GANACHE

This simple combination of cream and chocolate can be used as a cake filling, finish or glaze,
depending on its temperature.

• Warm, freshly made ganache can be poured over a chilled, crumb-coated cake to create
a drippy effect or as an all-over glaze.
• Ganache left to cool at room temperature for several hours can be spread onto a cake just
like buttercream.

HOW TO MAKE GANACHE?

All you really need to know are the ratios of chocolate to cream for different types of chocolate
and the type of cream to use. Generally, the higher the content of cocoa butter in the chocolate
(the darker it is), the less cream you need. Typically, for dark chocolate, the ratio is 2:1, i.e.
twice as much chocolate as cream. For semi-sweet or milk chocolate, a 2.5:1 ratio is usually
successful. For white chocolate – the chocolate with the least amount of cocoa solids – a ratio
of 3:1 or even 3.5:1 is recommended.

The cream you use needs a butterfat content of at least 35%. In the USA, that’s heavy whipping
cream and in the UK, whipping cream is used.

Generally speaking, using better quality chocolate yields better-performing ganache. You can
certainly use chocolate chips from the supermarket, but the chemicals they contain to stop
them melting in your chocolate chip cookies do affect the quality of your finished product.
Regular chocolate bars work well but couverture chocolate– with the highest cocoa butter
content – gives the most stable results.

For the best results, weigh both your chocolate and cream. An ounce of cream when weighed
is the same as a fluid ounce in a jug, so you can be sure of getting the right amounts if you use
a kitchen scale. Measuring your chocolate and cream by volume is not recommended as a cup
of chocolate chips is far more than a cup of broken chocolate from a bar.

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DARK CHOCOLATE GANACHE - need twice as much chocolate as cream

DIRECTIONS

1. Break or chop your chocolate into a microwavable bowl.

2. Weigh half as much cream into a small saucepan. How much cream and chocolate you use
depends on how much ganache you want to make and the size of the cake you need to ice.

3. Bring the cream to the boil and pour it over the chocolate.

4. Submerge the chocolate beneath the level of the cream and leave undisturbed for a couple
of minutes.

5. After a couple of minutes, start gently stirring the melted chocolate and cream together.

6. After a few minutes of stirring, the ganache cream will be fully incorporated into the
chocolate, but some unmelted chocolate lumps may still be present.

7. Continue stirring and eventually the lumps of chocolate that remain should fully dissolve.
If they don’t, microwave the mixture for ten seconds, then continue stirring. Repeat until all
the lumps disappear.

Once the chocolate is fully melted, the ganache will be soft and glossy. It needs to firm up to
a peanut butter consistency before it can be used as a filling or an icing and this process can
take several hours. Place a piece of plastic wrap on the surface of the ganache to stop a sugar
crust forming and leave at room temperature.

Ganache can be kept refrigerated for a couple of weeks and can be frozen for up to three
months.

Because there is no specific ganache recipe – just a recommendation of chocolate to cream

ratios – it is difficult to give any definitive advice about whether or not it needs refrigeration
or not.

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 CREAM CHEESE FROSTING

This popular frosting is made by beating butter, cream cheese, powdered sugar and flavoring
together.

Cream cheese frosting works well as a cake filling and as a simple cake finish. Most recipes are
too soft for piping elaborate cake decorations, but they work well with rustic finishes.

Method: Cream butter and cream cheese with confectioners' sugar, vanilla extract and a little bit
of milk.

Pros: Terrific as a cupcake frosting or cake filling. Many people also feel it's the perfect icing
for red velvet cake.

Cons: The addition of cream cheese makes this a much softer frosting than AMBC. It doesn't hold
up well in warm environments, and doesn't work well as a cake finish as it won't hold sharp
corners or piped details.

CREAM CHEESE FROSTING RECIPE

Makes enough to frost and fill an 8-inch, 2-layer cake

INGREDIENTS:

• 1/2 cup unsalted butter, softened

• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4-6 cups confectioners’ sugar

STEP 1:
Cream the cream cheese and butter in the bowl of a stand mixer, mixing on medium speed until
completely combined and fluffy.
STEP 2:
Stir in the vanilla, salt and 2 cups of the confectioners’ sugar.
STEP 3:
Mix on low speed, pausing to scrape down the sides of the bowl. Add the remaining sugar,
1 cup at a time, and mix until the icing has reached your desired consistency.
In general, this frosting is at its best consistency for icing a cake directly after it is made. Once
your cake is iced, keep cakes with cream cheese frosting refrigerated. Remove from the
refrigerator and let come to room temperature before serving.

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 WHIPPED FROSTING

This frosting is made by adding a stabilizing element (like gelatin, marshmallow cream or
pudding) to whipped cream. It's the softest, lightest, and airiest of frostings. Whipped frosting
needs to be used immediately. Unlike the other frostings mentioned, it cannot be made ahead of
time and re-whipped. Like cream cheese frosting, a piped dam of buttercream would be necessary
to prevent a whipped frosting filling from bulging out between cake layers if you were going to
be finishing the cake with buttercream.

A CLASSIC RECIPE FOR STABILIZED WHIPPED CREAM

• 1 teaspoon unflavored gelatin

• 4 teaspoons cold water
• 1 cup heavy whipping cream
• 1/4 cup sifted confectioners’ sugar

Step 1: In a small pan, combine the gelatin and cold water. Stir gently, and then let the mixture
stand until it has turned thick.

Step 2: Place the pan over low heat, stirring constantly, until the gelatin is completely dissolved.
Have a small rubber spatula on hand, too, for scraping down the sides of the pan so that no sticky
globs form.

Step 3: Once dissolved and incorporated, remove the pan from heat. Let it cool to warm, but do
not let it set completely.

Step 4: Whip the cream until soft peaks form. Add the confectioners’ sugar and beat until
combined.

Step 5: Reduce the beating speed to low, and add the gelatin to the whipping cream with the
beaters going all the while.

Step 6: Return to high speed, and beat until stiff peaks form.

STABILIZED WHIPPED CREAM WITH MARSHMALLOWS

• 1 cup heavy whipping cream

• 2-3 jumbo marshmallows, or 1 heaping tablespoon marshmallow fluff

Note: Do not use mini marshmallows, as the cornstarch frequently added to them to keep them
from sticking in the bag may act as a deterrent in the melting and mixing process.

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Step 1: In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream
until soft peaks form.
Step 2: At this point, stop the beaters and make a decision. Either melt 2-3 jumbo
marshmallows or a heaping tablespoon of marshmallow fluff by heating in the microwave in 5
second intervals until melted. Stir gently until you have a gooey, thick mixture.
Step 3: Add the melted marshmallow to the whipped cream, and continue whipping until stiff
peaks form.

PUDDING MIX METHOD

• 1 cup heavy whipping cream

• 2 tablespoons instant dry vanilla pudding mix

Note: While French Vanilla pudding mix will also work, it will impart a slightly off-white color
to the whipped cream. If you prefer a more neutral or white color, use plain vanilla pudding mix.

Step 1: In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream
until soft peaks form.
Step 2: Add 2 tablespoons of vanilla pudding mix (dry) to the soft-peak mixture.
Step 3: Continue whipping until the mixture forms stiff peaks.

CRÈME FRAÎCHE OR MASCARPONE METHOD

This method doesn’t hold up as well in heat as the previous options, but does have a sturdier
texture than plain ol’ whipping cream.

• 1 cup heavy whipping cream

• ½ cup mascarpone cheese or creme fraiche
• ⅓ cup confectioners’ sugar

Step 1: In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream
until soft peaks form. Add the sugar.
Step 2: Add 1/2 cup mascarpone cheese to heavy cream when whipping.
Step 3: Continue whipping until the mixture forms stiff peaks.

Life may not always be stable, but your whipped cream can be, with these sweet tricks in your
repertoire!

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 CARAMEL ICING

The process of making this icing is similar to the process of making candy. A brown sugar and
milk mixture is boiled, and combined with butter and sugar until it reaches a spreadable
consistency. This icing is best applied to a cake right after it is made, as it will set firm.

CONFECTIONERS' SUGAR GLAZE

This simple glaze is made using confectioners' sugar with a small amount of liquid added (often
milk or water). It can be quite liquid or more thick, like a syrup, depending on the ratio of sugar
to liquid. It is often used as a drizzle (for instance, on top of a quick bread) or as an all-over
translucent topping (for instance, glazed doughnuts).

VANILLA CREAM GLAZE RECIPE

• 1 cup of sifted icing sugar

• 5+ teaspoons of heavy cream (add more as needed to create desired consistency)
• 1 teaspoon pure vanilla extract

Combine all ingredients in a bowl and whisk until smooth. Add gel coloring to your liking --
remember, a little gel coloring goes a long way!

COFFEE GLAZE RECIPE

• 1 cup of icing sugar

• 1 teaspoon coffee extract
• 5 teaspoons whole milk

Whisk all ingredients until smooth and combined. You can also use instant coffee granules to
make a glaze: Simply dissolves 1 teaspoon of instant coffee into the 5 teaspoons of milk, then add
to icing sugar.

MATCHA GREEN TEA GLAZE RECIPE

• 1½ cups icing sugar

• 1 tablespoon matcha green tea powder (found in Asian supermarkets or online)
• 3 tablespoons boiling water
• 1 teaspoon whole milk

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Boil water and whisk the tablespoon of matcha green tea powder into it until combined. Mix the
rest of the ingredients all together and whisk until a smooth glaze forms.

The fun thing about glazes is they're pretty much fail-proof when experimenting with flavors, so
long as your glaze consistency ends up correctly. I like my glaze on the thicker side, so I tend to
use less liquid when I can. If your glaze gets too liquid and won't stick to your doughnut when
you dip it, simply add a little more icing sugar at a time and whisk until it thickens.

Once you're finished trying out a bunch of different doughnut decor, lay all of your
doughnuts styles out together and watch as your guests dig in with delight!

CHOCOLATE GLAZE

A chocolate glaze is a pourable chocolate topping. It can range from translucent to opaque, but it
is typically thin enough that it can be poured. A ganache could be used as a chocolate glaze, but
a number of varieties exist. This easy version includes butter, corn syrup, and chocolate.

EASY CHOCOLATE GLAZE RECIPE

YOU'LL NEED:

• 4 ounces of chocolate (you can use white, milk or dark) chips or buttons (couverture
chocolate is best)
• 2 heaped tablespoons of butter
• 2 tablespoons of light corn syrup or maple syrup

STEP 1: MELT THE CHOCOLATE

In a saucepan over medium heat, melt the chocolate chips along with the butter. Stir often.

Make sure not to melt your chocolate on high heat or you won't be left with silky smooth
chocolate — instead you're likely to find burnt, grainy lumps of something that sort of resembles
chocolate pieces.

TOP TIP:

We highly recommend using couverture chocolate for this. It will melt perfectly, as it contains a
higher ratio of cocoa butter and it's already tempered (it has been "worked" previously while
molten to better control the crystallization of the cocoa butter).
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STEP 2: ADD THE SYRUP

Remove your saucepan from the heat and slowly add in the light corn syrup or golden syrup,
stirring gently.

STEP 3: POUR THE CHOCOLATE!

You can now add your homemade chocolate glaze to your cake, doughnuts, cupcakes or other
treats!

There's lots of ways to add this delicious glaze to your cakes. You could use a piping bag to
drizzle it artfully atop of your bakes, or you could simply pour it over bundt cakes or muffins.

HOW TO USE CHOCOLATE GLAZE

ON TOP OF CAKES

When we add a chocolate glaze to cakes, we pour a pool of the glaze on top of the cake in the
center. Then, we use a small palette knife to gently sweep the glaze to the outer edges of the cake,
letting it luxuriously drip down the sides.

OVER BUTTERCREAM

If you're hoping to pour the simple chocolate glaze on top of a freshly buttercream-frosted cake,
our advice is to chill the cake beforehand to avoid melting your frosting.

CONTROLLED DRIP

If you want your glaze to only drip so far down your cake, quickly place it in a refrigerator with
the chill factor turned up. This should stop the glaze in its tracks!

GET EVEN MORE CREATIVE

Try using a white and dark chocolate glaze for a marbled effect. Or, tint a white chocolate glze to
make pastel drizzles. Why not add small kicks of flavor with caramel flavoring or chili powder?
We've used maple syrup instead of light corn syrup in a chocolate glaze for maple-bacon bundt
cakes.

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 GUM PASTE

Gum paste is a pliable dough which is often used for cake decorating. It is made using egg whites,
confectioners' sugar, and shortening. It can be rolled quite thin and is ideal for creating hand-
modeled flowers or other intricate decorations. While fondant will remain soft, gum paste dries
quite hard and is better suited for decoration on a cake than for, say, covering an entire cake.

GUM PASTE RECIPE

INGREDIENTS

• 1/2 cup (125 g) fresh or pasteurized egg whites (about 4 eggs)

• 6 2/3 cups, divided (725 g + 100 g) confectioners' (icing) sugar
• 3 tablespoons (30 g) tylose powder
• 1 tablespoon + 2 teaspoons (20 g) vegetable shortening

AN ALTERNATIVE INGREDIENTS LIST:

• 7 tablespoons (105 g) water

• 2 1/2 tablespoons (20 g) albumen powder (dried egg whites)
• Soak the dried egg whites for approximately 20 minutes, stirring occasionally. Once
dissolved, strain into mixing bowl and continue recipe.

DIRECTIONS

Place the egg whites in a stand mixer bowl, fitted with the flat paddle or scraper paddle
attachment.

Turn the mixer on high speed for 10 seconds to break up the egg whites.

Turn the mixer to the lowest speed; slowly add the 725 g of powdered sugar to make a soft
consistency royal icing.

Turn up the speed to setting 3 or 4 for about two minutes.

Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue, and the peaks
should fall over. (If coloring the entire batch, add the paste, gel or liquid color at this stage, making
it a shade darker than desired)

Turn the mixer to the slow setting and sprinkle in the tylose over a five-second time period. Turn
the speed up to the high setting for a few seconds. This will thicken the mixture.
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Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the
reserved 100 g of powdered sugar. Place shortening on your hands and knead the paste, adding
enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by
pinching with your fingers; they should come away clean. Place the finished paste in a resealable
plastic bag, then place the bagged paste in a second bag and seal well.

Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.

When you are ready to use the paste, cut off a small amount and knead in a little vegetable
shortening into the paste. If coloring at this stage, knead the color into the paste until the desired
shade is achieved.

When not in use, the paste will need to be stored in the refrigerator. Before use, remove from
refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening
into the paste.

Always store the paste vacuum-sealed with a food saver type system if available, or in resealable
plastic bags with as much air removed as possible. The paste will keep under refrigeration for
approximately six months. You can keep the paste longer by freezing it. Be sure to use zip-top
freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours before placing
into the freezer. The paste can be kept in the freezer for several years with no problems and can
be taken out of the freezer, thawed, used and refrozen without any problems or ill effect on the
paste.

Less tylose can be used if you do not want the gum paste to dry as fast, or if you're making dark
colors that typically dry the gum paste out (e.g., black, dark green, purple).

Copyright 2013, Nicholas Lodge

FONDANT

Fondant is also known as fondant icing, rolled fondant, ready-to-roll icing or sugar paste. It's
used to cover cakes for a smooth finish after it has been crumb coated with buttercream or
ganache.

This easy fondant recipe has a delicious marshmallow flavor and is firm and elastic. It is also easy
to roll out for covering your cake. And the best part is, it comes together in less than 15 minutes
and requires only four ingredients. My secret ingredient makes all the difference! Read on to find
out what it is!

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EASY FONDANT RECIPE

This recipe makes approximately 1 pound 14 ounces (840 g) of fondant. Double or triple the
recipe to make more.

INGREDIENTS:

• 4 cups (1 lb 2½ oz/520 g) confectioners' (icing) sugar

• 2 tbsp (30 ml) water or lemon juice
• 3 1/2 cups (9 oz/250 g) marshmallows
• 2/3 cup (2 3/4 oz/80 g) white baking chocolate or white candy melts, chopped
• Food coloring (optional)

ABOUT THE "SECRET" INGREDIENT:

Using baking chocolate or candy melts in your marshmallow fondant makes it firmer, more elastic
and easier to use. It prevents the fondant from drying out too quickly and looking like elephant
skin. It also prevents the fondant from sagging on your cake.

STEP 1:

Sift the confectioner’s (icing) sugar into a large bowl and make a well in the center.

STEP 2:

Pour the marshmallows and the water or lemon juice in a large microwave-safe bowl. Heat the
mixture in a microwave oven at full power for 40 seconds. Stir the mixture well.

STEP 3:

Place the mixture back into a microwave oven at full power, stirring at 30-second intervals or
until all the marshmallows have melted, and the mixture is smooth.

STEP 4:

Add the chopped chocolate to the warm melted marshmallows and stir until the chocolate is
melted and no lumps are visible.

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STEP 5:

Add optional food coloring if preferred, or knead the food coloring into the fondant at the end.
Dip a toothpick into gel food coloring and add a small amount at a time, or use an eyedropper to
drop food coloring into the mix. Blend until you have your desired color.

Tip: If you use colored candy melts, in your desired color, you will not have to add food coloring.

STEP 6:

Pour the marshmallow mixture into the well in the confectioner’s (icing) sugar.

STEP 7:

Blend the marshmallow mixture into the confectioner’s (icing) sugar with a wooden spoon,
spatula or an electric mixer fitted with dough hooks.

STEP 8:

Mix until you have a sticky paste, and all of the confectioners' (icing) sugar has been incorporated.
(Be careful using your electric mixer as its motor could burn out if the fondant becomes too firm.)

If the paste becomes too firm nearing the end of mixing, knead the last bit of confectioners' (icing)
sugar into the marshmallow fondant with your hands.

STEP 9:

Spray a large piece of cling wrap and a spatula with non-stick cooking spray and scrape the sticky
fondant onto the plastic.

Wrap the fondant and place it in a ziplock bag: leave it to firm for a few hours or overnight.

STEP 10:

The fondant will become firmer and drier after standing overnight. (If you want to use the fondant
immediately, mix in more confectioners' sugar until the fondant feels firm and dry.)

If your fondant feels too stiff after standing overnight, microwave on full power for 10-second
intervals until it feels soft enough to roll out.

STEP 11:

Knead in food coloring if the color is too light or if you have not added it before. Always knead
the fondant well before rolling it out.

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AUTHOR’S TIPS:

• Fondant will keep for 2 months at room temperature, for 4 months if refrigerated and for
6 months if frozen. Bring back to room temperature before use.
• Use white marshmallows for an all-white fondant or use pink or colored marshmallows to
match the color that you need for your cake or as a base color when making a dark colored
fondant such as blue or black.
• To enhance the taste and elasticity of shop-bought fondant, mix equal amounts of
marshmallow fondant with shop-bought fondant.
• To make an even firmer fondant: knead 15 ounces (420 g) of modeling chocolate into one
recipe of marshmallow fondant.
• It is preferable to use gel food coloring to color fondant as it does not affect the texture. If
you only have liquid food coloring available, it will soften your fondant. Therefore add
extra confectioners' sugar or 1 tsp (5 ml) CMC powder, Tylose powder or gum tragacanth
per one recipe marshmallow fondant to firm up the fondant.
• Always keep fondant wrapped in cling wrap inside a zip-lock bag since it dries out quickly.
You could also rub shortening (white vegetable fat/white margarine) over the surface
before covering it.
• If your fondant feels dry or feels very firm, mix an equal amount of shop-bought fondant
into the marshmallow fondant. Alternatively, knead a few teaspoons of melted shortening
(white vegetable fat) and/or glycerine and/or a few drops of cooled boiled water into the
fondant to soften it and make it more elastic.

ADJUSTING THE RECIPE:

It is easy to change the basic recipe by the following amounts for different-sized cakes:

ROUND CAKE SQUARE CAKE RECIPE AMOUNT

6 inches (15 cm) 5 inches (12 cm) 3/4 – 1 (1 lb 14 oz/840 g)
7 inches (18 cm) 6 inches (15 cm) 1 (1 lb 14 oz/840 g)
8 inches (20 cm) 7 inches (18 cm) 1 1/4 (2 lb 5 1/4 oz/1.05 kg)
9 inches (22 cm) 8 inches (20 cm) 1 1/2 (2 lb 12 3/4 oz/1.26 kg)
10 inches (25 cm) 9 inches (22 cm) 1 3/4 (3 lb 4 1/4 oz/1.47 kg)
11 inches (28 cm) 10 inches (25 cm) 2 1/4 (4 lb 3 1/4 oz/1.89 kg)
12 inches (30 cm) 11 inches (28 cm) 2 1/2 (4 lb 10 3/4 oz/2.1 kg)
14 inches (35 cm) 12 inches (30 cm) 3 1/4 (6 lb 1 oz/2.73 kg)

*This is an approximate guide only; use more or less fondant according to your preference.

** For extended cake tiers, of 6 inches to 8 inches (15 cm to 20 cm) in height use 1 1/2 to 1 3/4
times the recommended amount of fondant.

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