[Type text] ICINGS AND TOPPINGS USES: 1. Contribute appearance 2. Increase the richness and quantity 3.

Improves the keeping quality and maintains the texture. Basically there are only four types of icings.

FONDANT ICING y y y y Sugar 450 gm Water 150 ml Liquid glucose 20 gm Colour and flavor - as required

Method: 1. Boil together sugar and water and remove the scum. 2. Add the liquid glucose and remove when the temperature reaches to 115°C. 3. When the mixture is cooled to 65°C stir well with the help of a wooden spatula. 4. As soon as mixture reaches white shiny appearance and pour able allow to get cooled. 5. Store in an air tight container. 6. To use, reheat the mixture over a double boiler to 38°C then add colour, flavor and pour on food.

3.[Type text] FONDANT MOULDING PASTE y y y Icing sugar 450 gm. To use. 2. Beat together icing sugar and egg white until smooth. Add required colour and flavor and then spread on cakes and pastries. . Add liquid glucose and mix well. -as required Method: 1. flatten the mixture on a table with rolling pin by dusting with icing sugar then cover foods likes and mousses BUTTER CREAM y y y y Icing sugar White butter / margarine Milk Colour and flavor 200gm 110 gm 15 ml. 2. Lighten the mixture with 15 ml of milk or cream or one egg yolk. Beat butter to a light texture then add the sugar gradually and whisk. 3. Egg white 1 no. Liquid glucose 50 gm Method: 1.

Whip butter or fresh cream and fold into the prepared mixture. This can be spread on cakes and also piped. CONTINENTAL BUTTER CREAM y y y y Castor sugar Egg yolk Water White butter 75 gm 2 nos 60 ml 15 ml Method: 1. 2. Heat together sugar and water. 2. remove. 3. when the mixture reaches 107°C. Beat together egg white and icing sugar opera double boiler at about 65-70°c until the mixture becomes stiff and cool.[Type text] CREME AU BEURRE y y y y White butter 125 gm Egg white 2 no Icing sugar 125 gm Colour and flavor-as required Method: 1. Whisk egg yolk and pour sugar syrup gradually and continue to whisk until a light emulsion is formed. Whip the butte for 3 minutes and fold into the prepared mixture. 4. Use on cakes . 3.

These are also known as meringue icings. Boil together milk. Make sugar syrup with water. 3. Contribute to whisk until the mixture becomes cool. Beat together egg white and yolk with little warm sauce and pour back into vessel and stir cool and use.[Type text] CREME PATISSIERE (Confectioners custard) y y y y y y y y Milk 300 ml Castor sugar 50 ml Flour 20 gm cornflour 15 gm Egg yolk 2 no Egg white 1 no. butter and sugar. Add colour and use . sugar and cream of tartar. 2. Butter 20 gm Essence and colour-as required Method: 1. Dissolve flour and corn flour with about 100 ml cold milk and pour into boiling milk mixture and whisk briskly. 2. AMERICAN FROSTINGS y y y y y Grain sugar 450 gm Water 150 ml Cream of tartar ¼ tsp Eggs 2 nos Colour -As required Method: 1. puddings and pastries. FOAM TYPE ICING Foam type icing is very light and stiff. 3. 4. These are used to spreads used to cover food like cakes. When the mixture reaches 115°C remove.

FLAT ICINGS Flat icings are similar to other icings but are firm in texture and become hard when set. milk. Add in icing sugar and whisk until the mixture reaches to smooth and light texture. 2. brown sugar and black over a double boiler until dissolves. Combine all the ingredients in a pan and melt over a double boiler.[Type text] CARAMEL FROSTING y y y y Soft brown sugar Egg white Hot water Cream of tartar 175 gm 1 no 30 ml 1/8 tsp Method: 1. Combine all the ingredients in a pan and whisk over bain-marie for about 10 minutes and use. 2. Heat together butter. At the time of application maintain the temperature of mixture at 38°C. FUDGE ICING y y y y y Butter Milk Brown sugar Clack tracheal Icing sugar 75 gm 45 ml 25 gm 15 gm 300 gm Method: 1. Basic recipe: y y y Icing sugar Water Corn syrup 300 gm 60 ml 30 gm Method: 1. Basically icings sugar and water are used to make flat icings. . Pour over the cake or biscuits and set. 3.

2. . Beat together all the ingredients to a fine creamy paste. Marzipan and rubs. then cream well to a shiny mixture. 2. They are piping gels. ROYAL ICING It is similar to fondant molding paste but by adjusting the amount of sugar various textures can be obtained for the different purposes. Apply on food when the mixture is still warm. There is lot of other toppings which does not come under these categories. 4. dummy moulds can be prepared and used. 3. Combine sugar and water. By increasing the quantity of sugar and by adding 3-5% corn flour. Then pipe of molded cakes or make fancy designs and then set on cakes. y y y y Icing sugar Egg white Lime juice Colour 225 gm 2 nos 5 ml As required Method: 1.[Type text] GLAZED ICING y y y Icing sugar Hot water Colour 225 gm 30-40 ml As required Method: 1.

pour in the warm water and meringue powder. At the slowest speed. mix 30 seconds until frothy. thick and creamy.. Add the cream of tartar and mix for 10 more seconds.[Type text] MARZIPAN y y y y y y Castor sugar Icing sugar Almond paste Lime juice Almond flour Egg 100 gm 100 gm 225 gm 5 ml 50-80 gm 1 nos Method: 1. 2.. 4. 3. 5. Beat together egg and castor sugar. Then combine icing sugar and almond flour to make firm mixture. sometimes causing it not to set hard.so clean all your tools beforehand. 2. This can be used to cover cakes and mousses **Also used to make fancy decorative pieces like rose. mix for 10 minutes until the icing is stiff. lime juice and mix. Add almond paste.) Method : 1. 4. In mixer bowl. 3. All the icing sugar at once and put the bowl on the mixer with the paddle attachment. . Using a hand whisk only. The recipe is as follows: y y y y 5 Tablespoons 6 ounces (3/4 cup) 1 teaspoon 1 kilogram meringue powder warm water cream of tartar icing sugar (Do note that even a drop of oil or grease will affect this icing. until stiff. vegetables etc. animals.

Slowly beat in sifted icing sugar. **This is sensational to use on top of a Banana Cake or Carrot Cake or Carrot and Walnut Cake. banana. Butter Frosting Cream 150 grams 250 grams 1-Teaspoon 1-Tablespoon softened Butter (Please do NOT use any margarine) Icing sugar -sifted Vanilla Essence Warm Water Using hand held electric mixer/beater. whip together the butter and sugar until light and cream in color add the vanilla essence and warm water and continue to whip until very light. spreadable icing. as you need it to be light. fluffy and cream in color. lemon juice and vanilla. adding more if needed to make a nice fluffy. Butter Frosting .[Type text] BUTTER FROSTINGS Butter Frosting Easy 125 grams 3/4 cup 1 tbsp butter Icing sugar (Confectioners Sugar/Powdered Sugar) sifted lemon juice Using hand held electric mixer/beater. whip together butter. fluffy and the consistency of whipped cream . whip butter. icing sugar and lemon juice until smooth and creamy.Banana 1/4-cup softened butter 1/2-cup mashed bananas 1/2-teaspoon lemon juice 1/2-teaspoon vanilla extract 3/4-cup Icing sugar sifted Using hand held electric mixer/beater. This may take sometime.

Butter Frosting Lavender 1-Cup Unsalted Butter 3-Cups Confectioners Sugar (Icing Sugar) Sifted 3 times 1 or 2 Tablespoons Whole Fat Milk 100% Pure Lavender Essential Oil Using hand held electric mixer/beater.sifted Dark Cocoa Powder Sifted Vanilla Essence Using hand held electric mixer/beater. **If you feel the mixture is not light enough try adding ½ teaspoon of warm water and continue to whip. fluffy and the consistency of whipped cream.[Type text] Butter Frosting Simple Chocolate Cream 150 grams 250 grams 2-Tablespoons ½-Teaspoon softened Butter (Please do NOT use any margarine) Icing sugar . continue to whip until very light. whip together the butter and sugar until light and cream in color add the Lavender Essential Oil 1 DROP AT A TIME MIX IN THOROUGHLY taste then continue to add drops until you get the desired taste . whip together the butter and sugar until light and cream in color add the vanilla essence whip again then add the sifted cocoa a little at a time.

and tastes sensational. . Chocolate Frosting Butter Cream 1-cup softened butter 3-cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted TWICE ¾-cup DARK unsweetened Cocoa Powder (added to icing sugar and sifted twice) 1 ½ teaspoons vanilla extract Full Fat Milk added to achieve required consistency Using hand held electric mixer/beater. as you need it to be light. fluffy and the consistency of THICK whipped cream. Add milk whilst whipping to achieve desired consistency. **When used as cake topper.[Type text] CHOCOLATE FROSTING Chocolate Frosting Easy 125 grams 2-cups 2 Tablespoons 1-2 Tablespoons soft butter Icing sugar (Confectioners Sugar/Powdered Sugar) sifted TWICE Cocoa Powder (added to Icing Sugar and Sifted Twice) Full Fat Milk Using hand held electric mixer/beater. fluffy. This should be whipped until it resembles whipped cream. vanilla. continue to whip until very light. whip butter. whip together the butter and sugar until light and cream in color add the vanilla essence whip again then add the sifted cocoa a little at a time. This is a slight variation to the Chocolate Frosting Easy. Add Milk little by little whilst whipping to achieve desired consistency. This may take sometime. shave some light or dark chocolate over the top and wait for people to come back for More Please Chocolate Frosting Simple Cream with flavorings of your choice 150 grams softened Butter (Please do NOT use any margarine) 250 grams Icing sugar (Confectioners Sugar/Powdered Sugar) sifted 2-Tablespoons Dark Cocoa Powder Sifted 1 Table spoon of your choice of flavoring suggestions below Using hand held electric mixer/beater. icing sugar and cocoa powder until smooth and creamy. icing sugar and Cocoa Powder until smooth and creamy. whip butter.

whip butter and cream cheese until combined fully.[Type text] Chocolate Frosting Whipped 180 grams 300 grams 300 grams 1 teaspoon Unsalted Butter 70% Cocoa Solids Dark Chocolate Good Quality Milk Chocolate olive oil Break up and place all ingredients into a glass bowl and place bowl over a smaller saucepan of boiling water placed on a stovetop setting low. .Carrot or Carrot and Walnut Cake.Cinnamon 1/2-cup 1-cup 2-cups 1-Teaspoon 1½ teaspoons softened butter Cream Cheese Icing sugar .sifted Cinnamon pure vanilla essence Using hand held electric mixer/beater. Next add the milk a little at a time and whip until smooth and creamy. **This is sensational to use on top of a Banana. whip together butter and cream cheese. Cream Cheese Frosting Easy 125 grams 50 grams 2 cups 1½ Tablespoons Cream Cheese (Must be at room temperature) butter (At room temperature) Icing sugar . Take off heat and stir in oil. Cream Cheese Frosting . Keep on whipping and scraping down the sides of the bowl until you have a light. Place mixture into a refrigerator until cooled and thickened slightly. Keeping stirring until the chocolate and butter melt. fluffy spreadable icing.sifted whole milk Using hand held electric mixer/beater. Add little by little whipping constantly the icing sugar. Then add a little at a time the sifted icing sugar and continue to whip until totally combined. vanilla and cinnamon until totally combined and light. Then whip with a hand held electric mixer 5-6 minutes until you achieve your desired consistency.

either add more juice if too thick or more Icing Sugar if too thin. Add little by little whipping constantly the icing sugar.[Type text] Cream Cheese Frosting Lemon or Lime 1/2-cup softened butter 1-cup Cream Cheese 2-cups Icing sugar . Also fabulous for a Pumpkin or Pumpkin and Sweet Potato cake.sifted Passion fruit pulp Pure Vanilla Essence Using hand held electric mixer/beater. whip together butter and cream cheese. EASY! Cream Cheese Frosting Passion fruit 250 grams ½ cup 3 cups ¼ cup 1 Teaspoon Cream Cheese Butter Icing sugar . **This is sensational to use on top of a Banana Cake or Carrot Cake or Carrot and Walnut Cake. butter and icing sugar and vanilla until very light. Lemon or Lime 1-½ teaspoons Juice of the Lemon or Lime Using hand held electric mixer/beater.sifted Grated Rind of your chosen Fruit. . lemon or lime juice until totally combined and light. Reduce speed and slowly added Passion fruit pulp. fluffy and the consistency of whipped cream. Tip: If the mixture is not the right consistency for your liking. butter and icing sugar until light and cream in color add the Zest of the Orange and 1 Teaspoon of Juice whip again until very light. or Pumpkin and Sweet Potato Try it!! Cream Cheese Frosting Orange 250 grams ½ cup 3 cups Zest of 1 1 Teaspoon Cream Cheese Butter Icing sugar . just substitute carrot for Pumpkin.sifted Orange Orange Juice Using hand held electric mixer/beater. fluffy spreadable icing. whip together the Cream Cheese. (Made the same as a carrot cake. fluffy and the consistency of whipped cream. whip together the Cream Cheese. Keep on whipping and scraping down the sides of the bowl until you have a light.

6. Similarly. Continue gradually adding small amounts of confectioner's sugar until it is completely smooth and forms a peak easily.Sifted (Optional is 2 tsp. Combine the egg whites with lemon juice. glycerin). 4. This makes cutting through easier. 5. considered to be enough for applying 3 layers to a 7 cake is as follows. 3. When using. At this point (it is up to you) you may add glycerin at this stage. 1. whites. if using to frost a cake. Start with a large bowl and an electric whisk on low. you need to cover the icing with plastic wrap. Icing sugar. lemon juice. 2. you can make it thicker by adding more confectioners sugar. 4 egg ½ tsp. 2 lbs. The icing can be made thinner by adding additional egg white. .[Type text] The recipe icing for royal icing which makes 7 cups.