Cooked Frosting Flavor Additions?
Baking By LoveSavesTheDay Updated 19 Jul 2014 , 11:26pm by Natka81
Hi everyone! :)
I have a question for anyone who has made a cooked frosting in the past. I have made this recipe before: http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/ and I really liked it. What would happen if I added something like Nutella to it? Would the consistency be ruined?
Thanks!
AYou sure can...I have been using the recipe from this website
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
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You sure can...I have been using the recipe from this website
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
What a nice recipe, and a beautiful website page. I'm going to try that soon, as it's almost exactly like my old fashioned vanilla pudding recipe that is delicious. And she gives a vegan option along with flavor varieties.
A
Original message sent by MBalaska
What a nice recipe, and a beautiful website page. I'm going to try that soon, as it's almost exactly like my old fashioned vanilla pudding recipe that is delicious. And she gives a vegan option along with flavor varieties.
It's delicious! I tried several recipes and this is by far my favorite....
I added oreos to the vainilla flavor and used it as a filling for my cookies and cream cake.. Everyone loved it!
A[quote name="jumjum" url="/t/777611/cooked-frosting-flavor-additions#post_7531496"]You sure can...I have been using the recipe from this website
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/[/quote]
I've converted to this recipe recently. I love it, especially with vbp as a filling. I haven't tried any variations yet!
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Here is some practice cakes that I did with cooked frosting.
I used 6" dummy cake. I know, lines on ruffle cakes are not perfect straight, I am still practicing.
Next time I need to try different butter, the frosting is kind of yellow.
Natka81 they look lovely and exactly the same as any other icing. Here's a previous thread about the color you speak of. It has some information that may be helpful.
http://cakecentral.com/t/744791/help-swiss-meringue-buttercream-turned-yellow
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Natka81 they look lovely and exactly the same as any other icing. Here's a previous thread about the color you speak of. It has some information that may be helpful.
http://cakecentral.com/t/744791/help-swiss-meringue-buttercream-turned-yellow
Thank you, I will read the tread.
AHere's a cake I did last weekend using this Buttercream. [IMG]http://cakecentral.com/content/type/61/id/3258990/width/200/height/400[/IMG]
Very neat cake, Danilou. Not so long ago I was baking 14" square cake and it took me 2.5 hours to smooth icing.
I like this cooked frosting Buttercream, next week I will try adding Nutella to it.
I made this frosting this saturday morning, practiced decorating and then put it in fridge, it is hard as butter when cold. I will trying this frosting under fondant some time next week.
This sounds tasty, I cant stand the taste of powdered sugar! Has anyone tried using this recipe with hi ratio shortening instead of butter? If not, I'm going to give it a shot in the next couple of days and see how it turns out. I'll let you know :)
So, this week I practiced cooked frosting under fondant. But I practiced on a dummy cake, and I kept it refrigerated over night and 5 hours at room temp. ( 78 F, humidity 60% in house),
Here it is after fridge and 5 hrs. at room temp
Fondant was sweating a lot but it dried up.
Then:
I doubled the recipe and used half and half instead milk and heavy cream, and instead 4 stick of butter I used 3 sticks and 1/4 cup of Crisco and instead 2 cups of sugar I used 1 1/2 cup.
I left it at room temp on purpose for 4 hours. I did not notice it sliding off.
Normally I would not keep this frosting at room temp. because it has milk product.
A@ natka81 Thank you for the info! I love the taste of this icing way better then ABC, but now I love it even more! You can color it, use it under fondant, as a filling ....
Just a note; She stated on the website comments that since the cream/milk mixture was heated and boiled, that she doesn't refrigerate and that the icing acts much better at room temp (Is she wrong!??)
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@ natka81
Thank you for the info!
I love the taste of this icing way better then ABC, but now I love it even more! You can color it, use it under fondant, as a filling ....
Just a note; She stated on the website comments that since the cream/milk mixture was heated and boiled, that she doesn't refrigerate and that the icing acts much better at room temp (Is she wrong!??)
I don`t know if it can stay at room temp for long and be safe to eat, personally, I wouldn`t keep it at room temp for long( maximum maybe 4-5 hrs.), just because it has milk. I like everything to be refrigerated. I even put cake layer in fridge when I need them for tomorrow.
Of course this, icing has to be at room temp. to decorate, but I would still keep decorated cake in fridge.
Please consider that I used dummy cakes for test, I haven`t used it on real cake ( I don`t know if it will make much difference). This icing is something new for me.
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