Cake Icing Notes Classic Icing Ingredients White Vegetable

Cake Icing Notes

Classic Icing Ingredients • White Vegetable Shortening • Flavors • Milk or Water • Meringue Powder • Pure Cane Confectioners’ Sugar • Salt • Sometimes Butter

White Vegetable Shortening • Helps create the texture. • The more you use, the creamier the icing will be; the less you use, the drier.

White Vegetable Shortening • Measured by pressing firmly into a dry measuring cup and then leveling excess off with a straight edge

Flavors • Used to adjust icing to enhance the taste • Make sure to use clear flavoring; imitation clear vanilla, imitation clear butter and imitation clear almond

Milk or Water • Use either milk or water to achieve proper consistency • Using milk will result in creamier icing. The high concentration of sugar in the icing acts as a preservative and stops spoilage • Use measuring spoons to ensure accurate measurements

Meringue Powder • Used to stabilize buttercream icing • Pasteurized to provide a safe alternative to egg whites • May also be used for royal icing to create make-ahead flowers and for meringue dessert toppings

Pure Cane Confectioners’ Sugar • Measure confectioners sugar by weight • You can also purchase in the amount you need to avoid weighing

Salt • Adds flavor to buttercream icing and cuts down on the sweet taste • Dissolve salt in the liquid before combining with other ingredients

Easter Bunny Cake

Classic Buttercream Icing

Wilton Video Clip http: //www. wilton. com/ buttercreamicing/WLRECIP-41. html

Ingredients • 1/2 cup solid vegetable shortening • 1/2 cup (1 Stick) sweet cream butter or margarine • 1 teaspoon flavor (Vanilla) • 2 tablespoons milk (Stiff Consistency) • 1 lb. confectioners sugar SIFTED (4 cups)

Instructions • Cream shortening, butter, flavoring and milk. • Add dry ingredients SLOWLY • Mix well on medium speed *Stiff consistency Icing!!*

Icing Consistency • Stiff • Medium • Thin

Stiff • Decorations, such as flowers with upright petals (rose) • To check consistency: 1. Place one cup of icing in a 9 oz. cup 2. Insert a straight spatula into the center 3. If the icing is a stiff consistency it will not move

Medium • Stars, dimensional decorating, borders and flowers with petals that lie flat • To convert stiff consistency icing to medium add 1 teaspoon water for each cup of stiff icing • Use same test for stiff consistency but spatula will move slightly

Thin • Used for writing and printing, leaves and icing a cake • To convert stiff consistency to thin add 2 teaspoons of water for each cup of stiff icing • Use the same test for stiff consistency but spatula will fall over

Writing and Printing • Add ½ teaspoon of piping gel per cup of thin consistency icing • It will add stretch to the icing to make writing and printing easier

Quiz… Number your paper from 110

1. What are 3 icing consistencies? 2. What are 2 uses for thin consistency icing? 3. What is used for decorations, such as flowers with upright petals, like the rose? 4. How would you convert stiff consistency icing to medium? 5. What is meringue powder used for?

6. What does salt do for icing? 7. Fill in the blanks: _____is measured by pressing it firmly into a _____ measuring cup with a spoon or spatula, then _______ the excess off with a straight _______. 8. List 3 ingredients in buttercream icing. 9. With vegetable shortening the _____ you use, the creamier the icing will be; the less you use, the _______. 10. What are 3 flavorings you can add to icing?

What to Bring… *ONE 2 lb. bag powdered sugar *ONE cake mix of choice *ONE small can solid shortening