Icing

Baking By xxMINAxx Updated 11 Apr 2008 , 9:33am by Relznik

xxMINAxx Posted 8 Apr 2008 , 10:28am
post #1 of 5

Hi Everyone!
I'm new to the site...I'm from the U.K...icon_smile.gif

I'm very new to cake decorating & haven't taken a formal course as such & picking up things from the Internet. I was rather hoping someone could kindly give me a basic recipe for the following icing types and explain the differences between them? & which types are suitable for what.

Frosting
Fondant
Buttercream
Royal Icing

Thanks in advance
x

4 replies
JanH Posted 9 Apr 2008 , 8:00am
post #2 of 5

Hi and Welcome, xxMINAxx. icon_smile.gif

Link to CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Fondant, buttercream and royal icing are all different types of frosting (icing).

Overview of different icings by type:
(With handy troubleshooting chart on last page.)

http://tinyurl.com/yh44gu

More information on the meringue b/c's:

http://forum.cakecentral.com/cake-decorating-ftopict-102541-.html

Additional meringue based recipes:

http://www.sweetcelebrations.us/Recipes/BUTTERCREAMS.htm
(scroll down page.)

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_10734_PRINT-RECIPE-FULL-PAGE,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30224,00.html

http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html

IMBC and egg white safety:

http://forum.cakecentral.com/cake-decorating-ftopict-137101-.html

Everything you ever wanted to know about ganache:

(Overview, master and other recipes including white chocolate. How-to-glaze, smooth, stack and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

Making and using fondant and mmf:
(Includes recipes, hints & tips.)

http://forum.cakecentral.com/cake-decorating-ftopict-535893-.html

New link for all CC fondant recipes:

http://tinyurl.com/25s6z8

All CC royal icing recipes:

http://tinyurl.com/5kpv78

American b/c's can be made with butter, and/or shortening, (or hi-ratio shortening probably not availabe in UK).

Link to all CC frosting recipes:

http://tinyurl.com/57ozoz

A suitable substitute for Crisco shortening would be Trex pure vegetable fat.

HTH

xxMINAxx Posted 11 Apr 2008 , 8:59am
post #3 of 5

Thank you ever so much 4 your reply....
Extremely helpful!

JanH Posted 11 Apr 2008 , 9:02am
post #4 of 5

You're very welcome. Glad to help. icon_biggrin.gif

Relznik Posted 11 Apr 2008 , 9:33am
post #5 of 5

Hi Mina

Just thought I'd add that in the US, fondant is what we call sugarpaste.

In the UK, when people refer to fondant, it's often the sort that you need to heat, then it comes a pouring consistancy... the sort you'd get on top of buns at the baker's.

When people on here refer to gumpaste, that's what we'd call modelling paste or pastillage or flower paste.

Hope that helps a bit, too.

Suzanne (also from the UK)

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