What is a good icing recipie.. something that you have had great results with?!
What is a good icing recipie.. something that you have had great results with?
please without icing sugar, and preferable one that you cook? thanks! simple would be great, but if its creative and delicious, please..help me! THANKS
Answers: chocolate ganache
http://www.joyofbaking.com/ganache.html...
Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.
To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired. Source(s):
joy of cooking Swiss Meringue Buttercream
Can be used for pretty much anything, and tastes tons better than Betty Crocker crap-icing.
Ingredients
12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups)
3 cups (680 g) granulated sugar
3 lbs (1.36 kg) unsalted butter, room temperature
2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, pear William, or kirsch
1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yield: 2 1/2 quarts (2.37 L)
Epicurious Editors' Note: This recipe yields more than enough for two cakes — if only icing one cake, make a half recipe or freeze the extra. Here's a simple butter cream frosting:
1/2 pound (2 sticks) butter at room temperature
1/2 cup of whole milk or light cream
1 pound box of confectioners sugar
2 TBSP pure vanilla extract
Start by whipping butter with electric mixer or in mixer with paddle attachment. Incorporate air into the butter until it nearly doubles in volume. Add the vanilla and continue beating. Turn down to low speed and add the 1/3 of the sugar then 1/2 the milk and alternate finishing with the final 3rd of the sugar. Now turn the speed slowly up to high and let it go for a few minutes until you have a full mixing bowl.
Spread this mixture on a cool cake and refrigerate until serving.
To make this icing chocolate or any other flavor, add cocoa powder along with sugar. To make a different flavor, you can add extracts or liqueurs of any flavor but also add vanilla when you do that. The butter can either be salt free or regular. If you use salt free, you still have to add about 1/8 tsp of salt for flavor enhancement.
Hope this helps you...good luck!