topic Re: FROSTING ADVICE NEEDED...FOR MY CAKES in Recipes

FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 06:45:14 GMT

I make all my own frostings and want to make a frosting that will be solid and remain high after frosting a totally cooled cake i.e. pound cake, which I then put in the refrigerator.

I like to use butter, cream cheese, powdered sugar and flavoring.

Do I need to add more powered sugar to do this or add something else to keep it from being too soft?

I want it to stand up i.e. like a chunk or a hat on top of the cake.

Geeze, I hope this question is clear enough to understand.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Desertdi — Thu, 04 Apr 2024 07:22:58 GMT

@Flatbush

I hear ya! But I have NO idea what bakeries use for those "glamorous" cakes. (I have only used glaze on pound cakes, myself). Good Luck, di

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 07:37:40 GMT

@Desertdi

Well, I am at least glad that you could understand my convoluted posting.

Thanks

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

I am still oxox — Thu, 04 Apr 2024 10:49:31 GMT

I have some memory of making a "boiled frosting" for one of my birthday cakes.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Imaoldhippie — Thu, 04 Apr 2024 11:06:20 GMT

@Flatbush .............I googled how to make stiff cake icing and got several sites that have instructions. Good luck.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

I am still oxox — Thu, 04 Apr 2024 11:14:47 GMT

Boiled Frosting

Ingredientsl

1 1/2 cups sugar

2/3 cup water

1/8 teaspoon cream of tartar

3 egg whites

Pinch salt

1 teaspoon vanilla

Directions

In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Elodie2 — Thu, 04 Apr 2024 11:37:56 GMT

@Flatbush This is not the healthiest but to maintain some integrity (fluffy yet firm) to the frosting; substitute part of the butter (1/4 -1/2) with an equal part crisco. Gasp!! ...that's a trick of the baking trade.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

4kitties — Thu, 04 Apr 2024 11:45:01 GMT

Would a ganache glaze be what you are looking for? Like the chocolate glaze on this cake?

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

4kitties — Thu, 04 Apr 2024 11:48:14 GMT

Ganache can also be tall if this is what you are looking for.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

rissajaneen — Thu, 04 Apr 2024 15:27:20 GMT

This is the best frosting I have made. I would say you can try adding extra powdered sugar if you need to get it thicker. It came out pretty thick for me and was so, so good!

REMOVAL OF LINK

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:25:52 GMT

@Imaoldhippie

I will do the same.

Never would have thought of, "stiff".

Thanks.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:28:45 GMT

@I am still oxox

Oh my, oh my. Maybe that's the secret.

Thank you for the recipe

Wonder if I can use other flavorings i.e. chocolate, lemon etc

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:30:53 GMT

@Elodie2

No way I could have thought of adding this substitute.

Easy to do too!

Will have to give it a whirl.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:32:21 GMT

@4kitties

Well, it looks greyt on this cake, but I want a more solid frosting.

Thanks tho.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:35:49 GMT

@4kitties

This is so decorative.So pretty.

Looks like a display piece.

Don't know if I could be that artistic.

Is this the cupcake you made?

I am impressed.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:41:24 GMT

@rissajaneen

Oh boy, this picture makes my mouth water.

Interesting that the site talks about adding extra powdered sugar for stiffness.

So easy to do.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Flatbush — Thu, 04 Apr 2024 12:47:13 GMT

@Elodie2

One other thing about shortening. I have an old (1933) cookbook and they used shortening for recipes instead of butter, always.

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

4kitties — Thu, 04 Apr 2024 12:50:28 GMT

@Flatbush wrote:
@4kitties
This is so decorative.So pretty.
Looks like a display piece.
Don't know if I could be that artistic.
Is this the cupcake you made?
I am impressed.

Oh no, I did not make these. I am familiar with ganache and thought it may be what you were looking for. I lifted these pics from the internet.

My neighbor used to make ganache, it is delicious!

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

Sunshine Kate — Thu, 04 Apr 2024 13:01:04 GMT

I use an icing like on a wedding cake. It's made with shortening (Crisco) and Wilton meringue powder and other ingredients.

It's delicious, sweet and holds up very well and will not "melt".

(Didn't say it was healthy.)

Re: FROSTING ADVICE NEEDED...FOR MY CAKES

ECBG — Thu, 04 Apr 2024 15:47:05 GMT

Are you speaking of "fondant"? I think it tastes terrible.