While chefs typically refer to sugar-based cake spreads as icing, and thicker cream- or butter- based spread as frosting, both terms are widely used by non-professionals.The recipes below will allow you to make both varieties, but you can either call them delicious or not.If you want to try different combinations of icing and cake, read the beginning of each method.If you're looking for an icing that will allow you to create intricate designs on cakes, look at the instructions for "royal icing".
Step 1: This recipe can be used to make a glossy paste.
Even if you don't have measuring cups, you can make this recipe in ten minutes.It is ideal on the top of cakes or in the center of a cake cut into layers because it is sweeter and more liquid than most frostings.It pairs well with light, fruit-flavored cakes, but might be overshadowed by rich, thick cakes such as chocolate.
Step 2: The sugar should be put into a large bowl.
You can either measure out 2 cups of powdered sugar or just pour it.Do not feel pressured to keep your measurements exact because it is easy to adjust this recipe or make more.Other names for powdered sugar include confectioner's sugar or icing sugar.
Step 3: There is a small amount of milk or juice.
Milk, lemon juice, or any other juice can be used to add flavor.If you don't want to use a lot of sugar, just pour in a small amount of liquid.If you want to use more sugar than you intended to, add too little and add more later.Adding juice from fruit in your cake is a good idea.Pick a juice based on the color of your cake.
Step 4: Stir with a spoon.
If you stir gently, the sugar will get knocked over the edge of the bowl and make a mess.When all the liquid has been absorbed by the sugar, stir until a paste is formed.
Step 5: When there is no dry sugar visible, stir in a little more liquid.
Add a small amount of milk or juice at a time.When there is no dry sugar on top of the paste, it is ready.To make the mixture thinner or to add more of the liquid's flavor, you can add a little more liquid.Stir in a little more sugar if the mixture becomes cloudy.
Step 6: Finish with a few drops of almond extract.
Add a couple drops to your icing or measure it out.Make sure to stir it in thoroughly.You are ready to spread the icing on the cake with a knife or spoon.
Step 7: If you want a rich, sweet spread, whip this up quickly.
Many people picture this type of icing when they think of a classic birthday cake or cupcake topping.It can be made in less than twenty minutes and spread over the top and sides of any cake.
Step 8: There is a possibility that this is not the case.
If you want to microwave butter quickly, place it in a microwave-safe dish and microwave it for 10–30 seconds.If you don't have a microwave, you can cut it into small pieces and leave it on the counter.The butter should be at room temperature and not melted.If you will be serving the cake to a vegan, replace the butter and whipped cream with a vegetable fat with rich flavor, such as cocoa butter or coconut fat.They are difficult to work with because they melt and solidify quickly.Adding a small amount of melted vegan chocolate, maple syrup, or other strong-flavored ingredient will improve margarine's flavor.
Step 9: Put the butter and sugar in a container.
Add 3 cups of powdered sugar to the softened butter in a large bowl.It can be done by hand within a few minutes if the butter is soft.Once there is no dry sugar, start at low speed and increase to medium.
Step 10: It is possible to add additional flavors.
You can skip this step and still make a delicious buttercream icing.You can change it by adding a small amount of additional flavoring.If you want to give a chocolate cake a mocha flavor, you can use a bit of instant coffee or even 1 ounce (30mL) of melted chocolate.
Step 11: The rest of the ingredients should be mixed in.
Whipping cream or heavy cream should be added.Then beat with a spoon or mixer until the color and texture are consistent.It is ready to be spread onto the cake if it is thick but spread evenly.If the icing is too soft, beat in 2 cups.It should be thoroughly powdered sugar.Continue until the frosting is thick enough to spread.When you try to spread the icing, make sure it's solid in places or cracks.The water must be stirred thoroughly until the frosting is soft enough to spread.
Step 12: Pair this with any cake.
Cream cheese icing is popular on carrot cakes, but it can also be used with chocolate, red velvet, or gingerbread cakes.Less sweet than a plain buttercream icing, it can be used on any cake or cookie to balance out the taste with its own rich flavor.
Step 13: The butter and cream cheese should be softened.
Take butter or margarine and a cup of cream cheese.Cut them into small pieces and leave them at room temperature in the microwave.Once the ingredients are soft, continue.Half of the cream cheese can be replaced with an equal amount of butter if you prefer a taste similar to a buttercream frosting.A good textured frosting is created by full fat cream cheese.It's possible that low fat cream cheese will make the frosting blurry.
Step 14: Cream cheese and butter should be mixed thoroughly.
If you can, use an electric mixer, as it may become tedious and tiring if you do it by hand.The entire mixture has the same texture and color.
Step 15: Put the powdered sugar in it's container.
After the butter and cream cheese are mixed, add 2 cups of powdered sugar in 1/2 cup.
Step 16: Beat until it's light and fluffy.
Continue to mix the icing until it is light and fluffy.If you don't know whether it's fluffy enough, stop and make a slightly thick frosting.Adding more cream cheese, mixing in a little more powdered sugar, or trying out another method can make your frosting thicker.
Step 17: Finish by stirring the extract.
Add a small amount.You can mix the extract with the icing.There is no need to beat it for more than 30 seconds.Your icing is ready to be spread.