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Cake Icing (Basic Buttercream Icing) : Bread and Pastry Production

This document provides information about cake icing, including its functions and types. It begins with a definition of cake icing as a sweet, sugary mixture used to fill and cover cakes. It then discusses two main functions of icing: 1) it improves a cake's appearance for festive occasions, and 2) it forms a protective coating that seals in moisture and flavor, allowing the cake to be eaten over several days. The document goes on to describe important considerations for icing such as matching its flavor and texture to the cake, maintaining proper spreading consistency, and not frosting a warm cake. It also lists and provides details about common icing types like buttercream, ganache, royal icing, and more

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Shiela Gamayon
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383 views12 pages

Cake Icing (Basic Buttercream Icing) : Bread and Pastry Production

This document provides information about cake icing, including its functions and types. It begins with a definition of cake icing as a sweet, sugary mixture used to fill and cover cakes. It then discusses two main functions of icing: 1) it improves a cake's appearance for festive occasions, and 2) it forms a protective coating that seals in moisture and flavor, allowing the cake to be eaten over several days. The document goes on to describe important considerations for icing such as matching its flavor and texture to the cake, maintaining proper spreading consistency, and not frosting a warm cake. It also lists and provides details about common icing types like buttercream, ganache, royal icing, and more

Uploaded by

Shiela Gamayon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CAKE ICING

(Basic Buttercream Icing)

BREAD AND PASTRY


PRODUCTION
Cake Icings
• That sweet, sugary
mixture used to fill
and cover cakes,
pastries and other
confections
• Numerous types of
frostings (icings) exist
– Thick and thin
– Cooked and uncooked
FUNCTION OF ICING
2. Frosting improves the keeping the qualities of the
Frosting contributes flavor and richness to the cake. It
also adds interest and provides a smooth surface for cake by forming a protective coating around it, sealing
decorating on; in moisture and flavor and allowing it to be eaten over
1. Frosting improves the cake's appearance. a couple of days.
Special occasion cakes become more festive
with frosting and decorations; and,
2. Frosting improves the keeping the qualities of
the cake by forming a protective coating
around it, sealing in moisture and flavor and
allowing it to be eaten over a couple of days.
Important to Match the Icing to
the Baked Good
• The icing should
complement the
flavors and texture of
the dessert
– Ex: Cinnamon Rolls
Icing Consistency
• Proper consistency =
spreading easily over
the baked good and
adheres to the surface
• Never frost a cake or
any other pastry that
is still warm.
– Why?
Types of Icing
• Buttercream
• Ganache
• Royal Icing
• Whipped Cream
Frosting
• Fondant
• Marzipan
• Meringue
Buttercream Icing
• Light, creamy, and smooth • 5 basic types
icing used to
– fill, – Basic buttercream
– frost, and
– German buttercream
– decorate (flowers, leaves, etc.)
• May contain the following – Swiss buttercream
ingredients… – Italian buttercream
– Powdered sugar
– Eggs – French buttercream
– Butter
– Shortening
– Milk
– Flavorings
Basic Buttercream
• Aka America Buttercream
– Made with butter and/or
shortening, confectioners
sugar, and egg whites
– Great for decorating and
ideal for warm weather
– Doesn’t taste as well as
other icings due to greasy
taste and gritty texture.
Ingredients for Basic
Buttercream

• 3 cups (375grams) confectioners'


sugar
• 1 cup (225 grams) unsalted butter
• 1 teaspoon vanilla extract (optional)
• 1 – 2 tablespoons whipping cream,
milk, or half-and-half
Steps in making Basic
Buttercream
• Cut softened butter into cubes and put it into a bowl. Cutting
the butter smaller will make it easier to mix.
• Beat the butter at low speed for at least 5 minutes until it is
light and fluffy, has reached a much lighter color (near white)
and has doubled in size.
• Add half of the sugar and mix it into the butter.
• Add the rest of the ingredients and continue mixing at a low
speed.
• Consider adding some coloring.
• Add the rest of the sugar and beat the icing again using a
high speed setting.
• Store or serve/ frost the cupcakes with your very own desired
design.
Mistakes and Mishaps
• If a layer cake has a big hump in the center lower
oven temp by 25 degrees for next cake
• The best shortened cake should have a rounded
top and evenly brown crust
• Always grease the pan
• Pound cakes are different from most shortened
cakes because they contain no chemical leavener
THANK YOU !

Prepared by:
Ms. Shiela T. Gamayon

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