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Discussion Topic: Cake Icing
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laura |
12-12-2002 @ 9:33 PM
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Does anyone have a recipe for buttercream icing that's not too sweet, light, and has a good consistency to decorate with? I find the icings at Chinese bakeries are perfect but have no idea how they do it. Does anyone know?
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diana |
12-13-2002 @ 10:17 AM
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Hi Laura, Have you ever thought of asking the baker at a Chinese Bakery about this? I'm sure they would be glad to help. Otherwise, I would put in a search on the Internet for "Light Buttercream Icing or Frosting". If I find a recipe for a light buttercream icing, I will post it here for you, okay. Sincerely, Diana Diana's Desserts
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chefclarence |
12-13-2002 @ 9:02 PM
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Text Hi This is Chef Clarence from Canada, the buttercream most Chinese Bakeries use are likely meringue buttercream; basically I would cook a sugar syrup, meanwhile I whip eggwhites to stiff, then pour hot syrup into eggwhites and continue to whip until cool, finally add whipped butter and whip until well mixed. I don't like icing made with shortening and confectioner's sugar because they have a gritty texture, and since shortening has a high melting point, it tend to stick to your throat(water proofing?) while butter melt in your mouth and the unmistakable taste. I'll try to scale down the formula(professional recipe) and convert it into U.S. measurement and post here(in Canada we use Metric system) until then Happy Baking Chef Clarence, Vancouver, Canada
Buon Appetito
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laura |
12-13-2002 @ 9:07 PM
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Those Chinese places would not help; I've tried before. Thank you for your help. By the way, Diana, I think you have a great website!
This message was edited by laura on 12-13-02 @ 9:19 PM
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laura |
12-13-2002 @ 9:13 PM
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Thank you, Chef Clarence! That's very helpful! They use this type of icing to make flowers as well? They seem to hold up nicely even for 5 hours at weddings. Does the sugar syrup actually cook the egg whites where they are safe enough for children and pregnant women to eat?
This message was edited by laura on 12-13-02 @ 9:16 PM
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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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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 |
12-14-2002 @ 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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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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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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