{"id":1417,"date":"2020-03-11T15:18:47","date_gmt":"2020-03-11T15:18:47","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1417"},"modified":"2020-04-04T14:11:07","modified_gmt":"2020-04-04T13:11:07","slug":"icing-toppings","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/icing-toppings\/","title":{"rendered":"ICING &#038; TOPPINGS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1417\" class=\"elementor elementor-1417\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5c2f0c1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5c2f0c1\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cd589ac\" data-id=\"cd589ac\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1ecde43 elementor-widget elementor-widget-image\" data-id=\"1ecde43\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing-1024x683.jpg\" class=\"attachment-large size-large wp-image-1520\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing-1024x683.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing-300x200.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing-768x512.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing-1536x1024.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/Icing.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3bd48b4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3bd48b4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-47d2b09\" data-id=\"47d2b09\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-616b8c3 elementor-widget elementor-widget-text-editor\" data-id=\"616b8c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ol><li><span style=\"color: #000000;\">Icings and toppings complement cakes.<\/span><\/li><li><span style=\"color: #000000;\">Butter cream is rich, appearing as the filling, coating and decoration of many European cakes.<\/span><\/li><li><span style=\"color: #000000;\">Soft icings are more classical, notably fondant which offers a mirror-smooth background.<\/span><\/li><li><span style=\"color: #000000;\">Simple whipped toppings are more frivolous and may also double as fillings.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><\/ol><p><span style=\"color: #000000;\"><strong>FUNCTION OF ICING <\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\">The function of a icing or topping is to highlight the cake it- self.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Functions :<\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">Making the product look more decorative.<\/span><\/li><li><span style=\"color: #000000;\">Make it more nutritious and rich.<\/span><\/li><li><span style=\"color: #000000;\">Contribute flavour and also it gives a coating to improve its quality.<\/span><\/li><li><span style=\"color: #000000;\">To protect from drying or moistening.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong><u>TYPES OF ICING <\/u><\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>BUTTER CREAM <\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">The most common butter cream is made with egg yolks beaten with hot sugar syrup to a light mousse, then mixed with creamed butter.<\/span><\/li><li><span style=\"color: #000000;\">A lighter version uses egg whites.<\/span><\/li><li><span style=\"color: #000000;\">Flavourings vary from coffee and chocolate to liqueurs and fruit purees.<\/span><\/li><li><span style=\"color: #000000;\">Use un-salted butter and beat thoroughly for lightness.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Firm decoration cannot be made with this because of its creamy texture. o Storage period is lesser than butter icing.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Butter cream variations <\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Praline butter cream : Beat praline, made with 90 g whole un-blanched almonds and 90 g sugar, into 375 g butter cream.<\/span><\/li><li><span style=\"color: #000000;\">Raspberry butter cream : Puree 250 g fresh raspberries, strain and beat into 12 oz\/375 g butter cream\u00a0<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>\u00a0<\/strong><strong>BUTTER ICING<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">This is a domestic version of butter cream, consisting simply of equal weights of creamed butter and sugar thoroughly beaten together.<\/span><\/li><li><span style=\"color: #000000;\">Icing sugar gives a smooth filling, granulated sugar adds crunch, while brown sugar has more taste.<\/span><\/li><li><span style=\"color: #000000;\">Flavourings are the same as for butter cream.<\/span><\/li><li><span style=\"color: #000000;\">For fruit and vegetable cakes, cream cheese may be substituted for the butter.<\/span><\/li><li><span style=\"color: #000000;\">It is mainly used on light cakes and sponge cakes.<\/span><\/li><li><span style=\"color: #000000;\">Used over biscuits and also as fillings.<\/span><\/li><li><span style=\"color: #000000;\">It is also used in making Birth Day cakes.<\/span><\/li><\/ul><ol start=\"3\"><li><span style=\"color: #000000;\"><strong>SOFT ICINGS <\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">The aim is a thin sugar coating, smooth enough to shine and soft enough to slice easily.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>Types of soft icing:- <\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>Glace icing:<\/strong> It is normally used on a light sponge , coffee cakes , danish pastries and sweet rolls. It is also called Water Icing or Flat Icing.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Honey glaze:<\/strong> 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.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Chocolate sachertorte icing:<\/strong> 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.<\/span><\/li><\/ul><ol start=\"4\"><li><span style=\"color: #000000;\"><strong>CHOCOLATE FUDGE<\/strong> \u25e6<\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">It is more often used over chocolate cakes, for coating biscuits and cookies and for coating gateaux. \u25e6 Ingredients :- Icing Sugar 170 gm , Butter 100 gm , Chocolate Powder 30 gm and Milk 2 tsp.<\/span><\/li><\/ul><ol start=\"5\"><li><span style=\"color: #000000;\"><strong>ROYAL ICING:<\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">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 . \u25e6 They may be white or delicately tinted to show clearly against a plain white background of royal icing. \u25e6 Royal icing is also handy for writing on soft coatings.<\/span><\/li><\/ul><ol start=\"6\"><li><span style=\"color: #000000;\"><strong>AMERICAN WHIPPED FROSTING <\/strong><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\">It is commonly used in Christmas cakes and the colour usually kept white. \u25e6 Ingredients :- Grain Sugar 225 gm , Water 75 ml , Egg White 1 no. and Vanilla Essence.<\/span><\/li><li><span style=\"color: #000000;\">Frosting is an apt name for these light toppings.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Whipped frosting sets on standing so it must be spread in freeform swirls and peaks while still warm.<\/span><\/li><li><span style=\"color: #000000;\">Vanilla is commonly used as a flavoring, though chopped nuts or raisins may be folded into the icing just before spreading.<\/span><\/li><li><span style=\"color: #000000;\">Whipped frosting can be used as both filling and topping.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>WHIPPED FROSTING <\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Boil sugar in water at 240\u00b0F. 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.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>COATING WITH:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>White mountain frosting<\/strong>: Add 1 tbsp golden syrup when making sugar syrup in Italian meringue and 1 tsp vanilla essence just before using.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Sultana or nut frosting:<\/strong> Fold 75 g sultanas or chopped slivered nuts into Italian meringue before using.<\/span><\/li><li><span style=\"color: #000000;\"><strong>American fudge<\/strong>: <strong>Boiled frosting:<\/strong> 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.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Seven-minute frosting<\/strong>: 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.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4f3046b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4f3046b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-eb9863f\" data-id=\"eb9863f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a160660 elementor-widget elementor-widget-image\" data-id=\"a160660\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"512\" height=\"341\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/unnamed.jpg\" class=\"attachment-large size-large wp-image-1521\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/unnamed.jpg 512w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/unnamed-300x200.jpg 300w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-05c8df8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"05c8df8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1bf75eb\" data-id=\"1bf75eb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e12e9ff elementor-widget elementor-widget-text-editor\" data-id=\"e12e9ff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2 style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/ICING-TOPPINGS.docx\">DOWNLOAD ICING &amp; TOPPINGS NOTES<\/a><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Icings and toppings complement cakes. Butter cream is rich, appearing as the filling, coating and decoration of many European cakes. Soft icings are more classical, notably fondant which offers a mirror-smooth background. Simple whipped toppings are more frivolous and may also double as fillings. Others include pastry cream thick custard, ricotta and cream cheese. 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Butter cream is rich, appearing as the filling, coating and decoration of many European cakes. Soft icings are more classical, notably fondant which offers a mirror-smooth background. Simple whipped toppings are more frivolous and may also double as fillings. Others include pastry cream thick custard, ricotta and cream cheese. 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