Section Nine Unit 16 Icings Frostings and Glazes

Section Nine Unit 16 Icings, Frostings, and Glazes American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives n List the selection of sugar for icings and n n frostings Describe how to control aeration and melting point of icings and frostings Identify the effect of temperature on sugar crystallization Describe how to control consistency of icings and frostings Demonstrate how to make meringue and creamed frostings American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 2

Terms to Know Specific terms to know from this unit: ü Buttercream ü Enrobing ü Fondant ü Glaze ü Melting Point ü Meringue ü Royal icing American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 3

Functions n Protective coating to seal in moisture and n n maintain freshness Attractiveness/“First impression” Important for customer appeal Sweetness/Flavor Volume American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 4

Important Considerations n Flavor of icing, frosting, or glaze needs to: n Complement, not overpower n Blend with cake or tart n Icing/glaze should provide texture and harmony to dessert n Color is critical n n Dark colors show bold, rich flavors Pastel colors are gentle American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 5

Icings n Simple icing = 6 X powdered sugar with a small amount of water Add corn syrup for softness (<10%) n Add pasteurized egg whites (instead of corn syrup) during summer/humid conditions (<10%) n Applied to warm dessert n Short shelf life – loses shiny appearance quickly as sugar hardens n American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 6

Fondant n Made by cooking granulated sugar, forming a syrup n n Locks in moisture Stays fresh for several days n Can be purchased pre-made n When applying fondant made from scratch, temperature during application is critical n Optimal application temperature = 95°-105°F (35°-40°C) n Temper over hot water bath American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 7

Fondant Weights Ingredients Notes English Metric Granulated sugar 2 lb, 8 oz 1130 g Water 8 oz 230 g Corn syrup 4 oz 110 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cook all of the ingredients to 240°F (120°C). Cool to 110°F (40°C). Place in mixer with paddle; mix at medium speed for 10 minutes or until creamy. 8

Royal Icing n Combination of egg whites and powdered sugar n Beaten to creamy, white consistency n Dries hard quickly – can be used as “edible cement” n Used to decorate: n n Gingerbread Fruit cakes American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 9

Royal Icing Weights Ingredients Notes English Metric 10 X sugar 2 lb 900 g Pasteurized egg whites 6 oz 170 g Cream of tartar ¼ oz 5 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sift 10 X sugar with cream of tartar. Add egg whites; mix for 5 minutes at low speed. Using a paddle attachment, continue mixing for 1015 minutes at high speed. 10

Meringue n Delicate, decorative, and delicious n Simple mixture of egg whites and sugar n Important factors: n Grease-free bowl n Extent to which the egg white is beaten n Timing of the sugar addition n Manner in which the sugar is added n Baking temperature and time American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 11

Soft Meringue n Ratio = 2 pounds of sugar per 1/pound of egg whites n Add cream of tartar for tenderness n Add 1/3 oz of cornstarch for stability n Plan for 8 X expansion in mixing bowl (one pound of egg whites will produce a gallon of meringue) American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 12

Soft Meringue (continued) n Use of pasteurized eggs is recommended n Use all ingredients at room temperature n If baking, bake longer at a lower temperature – 325°F (160°C) for 18 -25 min. n When placed onto a pie, do not apply before pie is cooled n Meringue will collect moisture and appear to be “leaking” American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 13

Swiss Meringue n Often used with soufflés or as ingredient in buttercream n Ratio of sugar to egg whites = 2 to 1 n Mixture heated to 110°F (40°C) using a double boiler n Keep stirring eggs, as they will coagulate (cook) if they reach 135°F (55°C) American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 14

Swiss Buttercream Weights Ingredients Notes English Metric Pasteurized egg whites 1 lb, 8 oz 680 g Sugar 3 lb 1360 g Emulsified shortening 8 oz 230 g Soft sweet butter 5 lb 2270 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Warm sugar and egg whites to 110°F (40°C); whip into a meringue. Gradually add shortening and soft butter. Continue whipping for 1015 minutes. 15

Italian Meringue n Sugar is made into simple syrup – cooked to 240°F (120°C) – and then added to egg whites n Preferred for: n n n Baked Alaska Frozen desserts Decoration for cakes American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 16

Italian Buttercream Weights Ingredients Notes English Metric Sugar 2 lb 900 g Water 1 lb 450 g Egg whites 1 lb 450 g Soft sweet butter 3 lb 1360 g Emulsified shortening 6 oz 170 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Combine sugar and water. Cook to 240°F (120°C); begin whipping when sugar reaches 220°F (100°C). Add sugar in steady stream when mixture reaches 240°F (120°C). Whip until cool; then add soft butter and shortening in small pieces while whipping. 17

American Buttercream Weights Ingredients Notes English Metric Confectionary sugar 5 lb 2270 g Sweet butter 1 lb, 8 oz 680 g Emulsified shortening 1 lb 450 g Milk powder 2 oz 60 g Egg whites 8 oz 230 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sift sugar and lightly cream butter, shortening and milk powder using a paddle attachment. Add egg whites in two stages while creaming at medium speed. Fondant may be substituted for sugar, making a smoother frosting. To make chocolate buttercream, add 2 oz of Dutch cocoa to 1 lb of finished American buttercream. 18

Fudge Icings n Does not refer to chocolate, but rather the consistency of the icing n Not as light and fluffy as buttercream icings n Great for topping cupcakes, brownies or large cakes American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 19

Vanilla Fudge Icing Weights Ingredients Notes English Metric Powdered sugar 1 lb 450 g Emulsified shortening 9 oz 260 g Salt ½ oz 10 g Milk 11 oz 310 g Corn syrup 6 oz 170 g Powdered sugar 3 lb 1360 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lightly cream sugar, shortening, and salt. Mix milk and corn syrup alternately. Add with second sugar. Cream at medium speed for 10 minutes. 20

Chocolate Fudge Icing Ingredients Weights English Metric Emulsified shortening 9 oz 260 g Milk powder 3 oz 90 g Salt ¼ oz 5 g 10 oz 280 g 12 oz 340 g Corn syrup 4 oz 110 g Powdered sugar 4 lb 1810 g Unsweetened chocolate Hot water (180°F or 82°C) American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Notes Cream shortening, milk powder, and salt. Melt chocolate and add to mixture while creaming. Add corn syrup to hot water. Add syrup/water alternately with sugar, cream at medium speed for 8 minutes. 21

Lemon Fudge Icing Weights Ingredients Notes English Metric Butter 8 oz 230 g Emulsified shortening 2 oz 60 g Fondant 6 oz 170 g Lemon juice 8 oz 230 g Powdered sugar 4 lb 1810 g American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Heat fondant and lemon juice to 100°F (38°C). Add butter and shortening. Cream at medium speed for 10 minutes. To make orange fudge icing, replace the lemon juice with orange juice and zest. 22

Glazes n Glazes are applied to: n n n Doughnuts Tarts Danish n n Sweet dough Fruit cakes n Glazes are generally applied to warm products, but can be applied to cooled products (if glaze is warm) American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 23

Doughnut Glaze Weights Ingredients Notes English Metric Powdered sugar 3 lb, 8 oz 1590 g Honey 3 oz 90 g Water 12 oz 340 g Gelatin 1/3 oz 10 g Place sugar and honey in 4 -quart bowl. Heat water and gelatin to 160°F (71°C), add to sugar mixture. Mix until smooth. Apply to warm doughnuts by dipping them into glaze, then place on a dowel, and then onto a screen to dry. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 24

Sweet Glaze Weights Ingredients Notes English Metric Water 8 oz 230 g Gelatin ½ oz 10 g Corn syrup 1 lb, 8 oz 680 g Dissolve gelatin in water, heat to 160°F (71°C). Add corn syrup and bring to boil. After cooling, apply to Danish, fruit tarts, or other sweet dough products. Place onto a screen to dry. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 25

Bread Glazes n Simple glaze for bread products n Applied right after removing from oven n Gives shine to crust n Simple mixture: n 1 oz of cornstarch n 1 qt of water Bring mixture to a boil American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 26

Icings and Glazes – Chef’s Tips n Sweet butter = unsalted butter n When using a paddle for creaming, scrape the inside of the bowl and the paddle each time another ingredient is added before final mixing n Add a few drops of yellow food coloring to glazes to bring out the natural color of baked goods American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 27

Summary n Icings, frostings, and glazes are used to fill, decorate, and garnish cakes and pastries n Seals in moisture to increase shelf life n Icings Different from frostings (not aerated) n Applied by: n n n Pouring Brushing Dipping Using pastry bag American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 28

Summary (continued) n Frostings n Applied using a spatula or pastry bag n Glazes n Functionally a thin icing n Icings, frostings, and glazes add attractiveness, volume, sweetness, flavor, and texture American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 29