ICING & TOPPINGS

1. Icings and toppings complement cakes.
2. Butter cream is rich, appearing as the filling, coating and decoration of many European cakes.
3. Soft icings are more classical, notably fondant which offers a mirror-smooth background.
4. Simple whipped toppings are more frivolous and may also double as fillings.
5. Others include pastry cream thick custard, ricotta and cream cheese. With the exception of whipped or Chantilly cream , icings and toppings are usually added ahead so flavours mellow.

FUNCTION OF ICING

1. The function of a icing or topping is to highlight the cake it- self.
2. Flavours should be lively; otherwise a finished cake can taste unpleasantly sweet and rich. Colouring should be added with a light hand for soft pastel shades. Nuts, shredded coconut or .chocolate shavings may provide a final decorative touch.
3. Functions :

• Making the product look more decorative.
• Make it more nutritious and rich.
• Contribute flavour and also it gives a coating to improve its quality.
• To protect from drying or moistening.

TYPES OF ICING

1. BUTTER CREAM

• The most common butter cream is made with egg yolks beaten with hot sugar syrup to a light mousse, then mixed with creamed butter.
• A lighter version uses egg whites.
• Flavourings vary from coffee and chocolate to liqueurs and fruit purees.
• Use un-salted butter and beat thoroughly for lightness.
• It may also be lightened by folding in an equal volume of pastry cream to make pastry butter cream (Fr. creme mousseline). It has the same use as butter icing.
• Firm decoration cannot be made with this because of its creamy texture. o Storage period is lesser than butter icing.

Butter cream variations

• White butter cream : Makes 375 g butter cream. Following the recipe, substitute Italian meringue made with 2 egg whites, l00 g sugar, and 60 ml water, for egg yolk mousse. Cream the butter and gradually beat in the cooled Italian meringue.
• Chocolate or coffee butter cream : Melt 175 g chopped plain chocolate or dissolve 2 tbsp instant coffee in 2 tbsp hot water, cool slightly and beat into 375 g butter cream.
• Orange or lemon butter cream : Beat grated rind of 2 oranges or lemons, 60 ml orange or lemon juice and 45 ml Grand Marnier into 375 g butter cream.
• Praline butter cream : Beat praline, made with 90 g whole un-blanched almonds and 90 g sugar, into 375 g butter cream.
• Raspberry butter cream : Puree 250 g fresh raspberries, strain and beat into 12 oz/375 g butter cream 

 BUTTER ICING

• This is a domestic version of butter cream, consisting simply of equal weights of creamed butter and sugar thoroughly beaten together.
• Icing sugar gives a smooth filling, granulated sugar adds crunch, while brown sugar has more taste.
• Flavourings are the same as for butter cream.
• For fruit and vegetable cakes, cream cheese may be substituted for the butter.
• It is mainly used on light cakes and sponge cakes.
• Used over biscuits and also as fillings.
• It is also used in making Birth Day cakes.

3. SOFT ICINGS

• Soft icings vary in complexity from a simple glaze of icing sugar and water to the shimmering density of fondant, the favourite of European pastry chefs.
• The aim is a thin sugar coating, smooth enough to shine and soft enough to slice easily.
• Maintaining the correct temperature, so that coarse crystals do not form, is the key to smoothness, assisted by stabilizers such as glucose, golden syrup, cream of tartar and lemon juice.
• A glaze is thinner than icing, giving a semi-transparent coating; it may be added after baking or baked with the batter, as for some buns.

Types of soft icing:-

• Glace icing: It is normally used on a light sponge , coffee cakes , danish pastries and sweet rolls. It is also called Water Icing or Flat Icing.
• Honey glaze: Makes 250 ml glaze. In a saucepan mix 100 g sugar, 60 ml milk, 60 g butter and 4 tbsp honey. Heat gently, stirring until melted, and bring just to the boil. Spread on batter or dough for baking.
• Chocolate sachertorte icing: For a 9 in cake. In a heavy saucepan combine 250 g sugar and 125 ml water. Bring just to the boil and leave to cool. Melt 175 g chopped plain chocolate and gradually stir into the sugar syrup. Cook in a water bath over low heat, stirring, for 5 minutes. Take from the heat, stir in 1/2 tsp vegetable oil and allow to cool, stirring gently until just warm and of coating consistency.

4. CHOCOLATE FUDGE ◦

• It is more often used over chocolate cakes, for coating biscuits and cookies and for coating gateaux. ◦ Ingredients :- Icing Sugar 170 gm , Butter 100 gm , Chocolate Powder 30 gm and Milk 2 tsp.

5. ROYAL ICING:

• Royal icing is made of icing sugar beaten to a smooth paste with egg white and a little lemon juice for whiteness. It holds a crisp, stiff shape . ◦ They may be white or delicately tinted to show clearly against a plain white background of royal icing. ◦ Royal icing is also handy for writing on soft coatings.

6. AMERICAN WHIPPED FROSTING

• It is commonly used in Christmas cakes and the colour usually kept white. ◦ Ingredients :- Grain Sugar 225 gm , Water 75 ml , Egg White 1 no. and Vanilla Essence.
• Frosting is an apt name for these light toppings.
• The most common whipped frosting is Italian meringue , made by adding hot sugar syrup to whipped egg whites. This stabilizes the egg whites so the frosting can be kept for two to three days.
• Americans are particularly fond of whipped frostings, such as boiled fudge frosting made by boiling chocolate with sugar and milk, or seven-minute frosting, beaten until thick in a double boiler.
• Whipped frosting sets on standing so it must be spread in freeform swirls and peaks while still warm.
• Vanilla is commonly used as a flavoring, though chopped nuts or raisins may be folded into the icing just before spreading.
• Whipped frosting can be used as both filling and topping.

WHIPPED FROSTING

• Boil sugar in water at 240°F. Whisk egg white to stiff. Let bubbles of the boiled sugar be upside then pour this on the egg white from a good height. Beat continuously. Whisk mixture still soft peaks are formed. Used over any surface as desired.

COATING WITH:

• White mountain frosting: Add 1 tbsp golden syrup when making sugar syrup in Italian meringue and 1 tsp vanilla essence just before using.
• Sultana or nut frosting: Fold 75 g sultanas or chopped slivered nuts into Italian meringue before using.
• American fudge: Boiled frosting: In a heavy saucepan, combine 60 g chopped unsweetened chocolate with 300 sugar, 125 ml milk, 60 g butter, 1 tbsp golden syrup and a pinch of salt. Boil 1 minute, stirring constantly Cool and add 1 tsp vanilla essence and beat until thick.
• Seven-minute frosting: In the top of a double boiler, mix 150 g sugar, 2 tbsp water, 1 tbsp light golden syrup, pinch of salt and 1 egg white. Beat by hand for 1 minute, Set over boiling water and beat until stiff peaks form, about 6 minutes. Remove from the heat and continue beating until thick enough to spread. Can be flavoured with vanilla, coffee, shredded coconut or chopped nut.