How to Make Homemade Frosting
Today, you can buy dozens of variants of frostings at any supermarket. However, noting tastes better than homemade stuff. Besides, when you do it yourself you know that you use only fresh ingredients that are good for you. And obviously, frosting made of artificial flavors and preservatives can't be compared with a 100% natural homemade analogue. The following recipe is a classic variant of frosting that you can easily make even if that's your first trial.
The first thing you need to think about is the type of frosting you want to make. There are 2 common types: royal icing and buttercream.
1 egg white;
½ tsp lemon juice;
1/2 tbsp vanilla extract;
1 ½ cups confectioners' sugar
- Whisk 1 egg white with ½ tsp lemon juice and 1 tsp vanilla extract.
- Then, slowly add 1 ½ cups confectioners' sugar and mix at Low until sugar dissolves.
- After that, turn your mixer to High and keep whisking for 5-7 minutes until smooth and creamy.
- Royal icing is great between the layers of cakes and as filling for pastry and small fancy cakes. Besides, it hardens pretty fast, which makes it perfect for decoration.
Buttercream is perfect for decorating cupcakes. It has gentle creamy texture and holds its shape for a long time.
1/3 cup softened butter;
3 cups confectioners' sugar;
2 tbsp milk;
1 ½ tbsp vanilla
- Mix your softened butter in the bowl at low speed.
- Slowly add sugar, milk, and vanilla and keep mixing until well-blended. Make sure there are no lumps.
- If you want to use this frosting for decoration, feel free to add some coloring.
- Put the bowl in the refrigerator and let it cool a little bit.
- Don't use cold buttercream. Let it sit at a room temperature for a little while before you spread it over the cake. Thus, it would go on the cake more smoothly.
- Don't use regular vanilla extract if you are making frosting for a wedding cake. Regular extract adds some color to the cream and makes it look a bit darker. Use powdered of clear vanilla extract to make pure white buttercream.
- Don't spread your frosting on hot or warm cakes. It would melt in no time. If you are short of time and need the cake or cupcakes decorated as soon as possible, spread a thin layer over a warm surface, then put it in the fridge for several minutes. After a little while, spread the second thicker layer over the first one.
- Don't left the pastry covered by buttercream at a room temperature. It can melt before you know it.
There are many other recipes of frosting to be found, and these two are the most basic ones. You can add food coloring, berries, chocolate, peanut butter, and other ingredients to make your frosting fancier and turn your cakes and cupcakes into masterpieces. Just follow the guidelines and don't be afraid of experimenting.
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