Frosting with Ingredients

cupcakes ●
●
One bag of GV powdered sugar
On cup of Crisco Shortening
● One tsp of vanilla or almond extract
● Food coloring (optional)
● ⅓ cup of water (you may not use it all)
● Flour
● Box cake mix

Preparation
1. The first thing is to mix your cake box
mix then get it into cupcake tins and get
them into the oven.
2. When the cupcakes come out of the
oven, let them cool.
3. While the cupcakes are cooling you are
going to get your electric mixer ready.
4. The next thing you are going to do is
pour your crisco and powdered sugar
into the bowl and turn the mixer on
Ready in: 1 hour slowly and then gradually make it faster.

Servings: 24 cupcakes 5. Then slowly add a little bit of water at a

Tips
The more flour you add the better it will hold
up against heat but it will make your frosting
thicker therefore making the frosting harder
to pipe.
time.
6. In between when you are adding water,
scrape the sides of the mixing bowl to
get the extra ingredients off the side
that the beaters can’t reach.
7. Once the frosting has creamy stiff peaks
I would add 2 tablespoons of flour for
every cup and a half of frosting.
8. Then you can color your frosting and
decorate your cupcakes.
9. Enjoy!
What we tried:
For this experiment I experimented with the
amount of flour you need to put in frosting to
improve the stability of it in rapid
temperature changes. For this experiment I
made the base frosting and then divided it up
into 4 different bowls. To be able to tell them
apart I color coded them with food coloring.
For the amount of flour I used 1 tsp for Why it works:
green, 2 tsp for Pink, and 3 tsp for Blue. In the
fourth bowl I left the frosting without flour In this recipe you have three different types
and food coloring for a baseline. Then I added of foods: fat, starch, and sugar. Let's start off
the flour and mixed it all up. For this next part by looking at the characteristics. Our fat
I put the frosting in the 200° oven and ingredient is the shortening. Shortening is fat
started a timer. I constantly kept checking on that is solid at room temperature. When we
them. whip the shortening it incorporates air into it
in the same way you whip heavy cream to
make the whipped cream you serve with
other desserts. The next big ingredient is the
sugar component. This is powdered sugar.
This is your big flavor component and when
you whip in to the shortening it also adds
some of the body. Now the starch is the flour.
Flour is made up of 10% of protein, 70%
starch,and 5% of other additives. The reason
Personal Commentary: that the frosting increases the stability is the
polar heads of the fat are attracted to the
The reason I chose to do frosting is that a few
polar region of the starch molecule which
years ago I was in the middle of a cake
gives it stability because when things are
decorating contest in the middle of the
attracted to each other they are less likely to
summer. It was probably 90 degrees outside
melt.
and we didn't have any air conditioning.
When the frosting is hot it melts and I didn't
add any flour to my frosting, and when I put it
on my cake it basically melted with my cake. I
knew I didn't want that to happen so I asked
my grandma who designed wedding cakes
and she gave me this trick and it has worked
every time sense.