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Discussion Topic: Cake Icing
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krogerbest |
06-08-2021 @ 9:52 AM
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Vicki |
10-07-2007 @ 4:47 PM
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When I make icing for my cakes I use 1 cream cheese with a 1/4c. icing sugar 1 1/2 tsp. of butter and 1/2 tsp Vinalla.whip it all together if you have any left over you can freeze it We are diebitics and we have no problems.
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amboii |
10-04-2007 @ 10:32 PM
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hello Chef Clarence, have you send the meringue buttercream recipe with the metric measurement to the forum, can't find it tho... 
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mak |
06-08-2007 @ 7:32 AM
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Hi Laura, Was wondering if you ever found a recipe for the chinese buttercream icing. If you did could you post it. Thanks ak M
Mak
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michelle |
01-12-2004 @ 1:37 AM
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I've just come across this recipe in a book and it sounds similar to the the recepie you are looking for Creme au Beurre 90g (3oz/ 6 tablespoons) caster (superfine) sugar 60ml (4 tablespoons) water 2 egg yolks beaten 155g (5oz/ 1/2 cup + 2 tablespoons) unsalted(sweet) butter Place sugar + water in a saucepan. Heat gently until the sugar has dissolved, stirring occasionally.. Boil rapidly for about 1 minute until syrup reaches the thread stage. Test by placing a little syrup between 2 teaspoons. When pulled apart a thread of syrup should form. Whisk egg yolks and pour in a steady stream of syrup whisking all the time. Continue to mix until mixture is thick and pale. Beat the butter in a seperate bowl untill pale and fluffy. Add the egg mixture a little at a time, beating or whisking gently after each addition until all the egg mixture has been incorporated. Add any flavourings at this stage if required and use at once.
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michelle |
11-16-2003 @ 11:20 AM
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I've never heard of Chinese butter cream but the recepie we use in england is 2oz / 50g butter 8oz/ 200g icing sugar (confectioners sugar) 1 teaspoon vanilla extract Beat the butter and vanilla together. Add 1 large spoonful of icing sugar. Beat well together. Keep adding sugar one spoonful at a time then beating until a stiff piping consistency is achieved. If you add too much sugar so mixture becomes too stiff you can beat in a small amount of milk
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brylee15 |
11-03-2003 @ 12:56 PM
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Chef Clarence, I am also looking for a recipe for a Chinese cake frosting/icing. I was wondering if you would be willing to share the recipe (in US measurements, if you have it for a single cake). Thank you, Bryant
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chefclarence |
12-14-2002 @ 12:10 AM
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Hi Laura Yes, you cook the syrup to 245F and kill virtually all Salmonella pathogens. The icing can be kept several hours at room temperature. For colouring, try to use icing colour paste instead of liquid colouring which will make icing runny. Warm regards Chef Clarence from Canada
Buon Appetito
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laura |
12-13-2002 @ 9:39 PM
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That's amazing how you respond so quickly! How long can the meringue buttercream remain at room temperature? And does the sugar syrup actually cook the egg whites and kill the salmonella?
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chefclarence |
12-13-2002 @ 9:29 PM
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TextText Hi Laura Meringue Buttercream would be too delicate for modelling. If you want the flowers to be long lasting,you may consider royal icing. I like making flowers out of mazipan or white chocolate, which can be dye into soft pastel colour and tasty as well. For show stopper, I would do pull sugar or pastillage(French gum paste). Also you can consider fresh flowers i.e. orchid or gardenia. The easiest of all, you can roll out gum drop candies and pinch them together to form roses, cut out green candies for calyx and leaves. It is most popular for kid's cake top. Happy baking Chef Clarence
Buon Appetito
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