Saturday, September 25, 2010


Many, Many moons ago...okay, it was only a year ago, I wrote a dessert column for an online magazine. I absolutely love baking! Cupcake, cookies, brownies. (I'm getting hungry just thinking about it) So, today I thought I would share one of the article that I posted about Frosting.

Hope you enjoy!
Everyone has a favorite type of frosting. Most people prefer Buttercream; a rich, thick frosting made from butter, powdered sugar and flavoring. Another favorite is Chocolate Ganache, made from some type of chocolate, butter, heavy cream and sugar.
Frosting has been around since the mid 1600’s. The main ingredients consisted of sugar, egg whites and on occasion, flavoring. It was then boiled together and poured over a cake. The cake was put back into the oven and when it was removed the frosting would cool to a shiny glaze. Two hundred years later in the mid 1800’s, frosting similar to what we use today, replaced the glazed variety.
Here are a few frosting recipes for you to try when baking your next cake.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
(Medium Consistency)
1. In large bowl, cream shortening and butter with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
4. Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar
1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.
White Chocolate Frosting
7 ounces white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 ounces) cream cheese
1 teaspoon vanilla
2 cups powdered sugar
1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 10 minutes or so.
2. Using an electric mixer beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.
2. Beat in the melted white chocolate.
3. Add the vanilla and 2 cups of powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

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