ICINGS AND TOPPINGS

Icings and toppings are sweet mixtures or frostings for decorating cakes and baked goods.
USES:
1. Contribute appearance
2. Increase the richness and quantity
3. Improves the keeping quality and maintains the texture.
Basically there are only four types of icings. They are:

I a. FONDANT ICING:
Sugar 450 gm
Water 150 ml.
Liquid glucose 20 gm
Colour and flavour As required
Method:
1. Boil together sugar and water and remove the scum.
2. Add the liquid glucose and remove when the temperature reaches to 115°C.
3. When the mixture is cooled to 65°C stir well with the help of a wooden spatula.
4. As soon as mixture reaches white shiny appearance and pour able allow to get cooled.
5. Store in an air tight container.
6. To use, reheat the mixture over a double boiler to 38°C then add colour, flavor and pour on food.

b. FONDANT MOULDING PASTE:

Icing sugar 450 gm.
Egg white 1 no.
Liquid glucose 50 gm
Method:
1. Beat together icing sugar and egg white until smooth.
2. Add liquid glucose and mix well.
3. To use, flatten the mixture on a table with rolling pin by dusting with icing sugar then cover
foods likes and mousses.

II. a. BUTTER CREAM:

Icing sugar 200 gm
White butter / margarine 110 gm
Milk 15 ml.
Colour and flavour As required

Method:
1. Beat butter to a light texture then add the sugar gradually and whisk.
2. Lighten the mixture with 15 ml of milk or cream or one egg yolk.
3. Add required colour and flavor and then spread on cakes and pastries.

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 b. CREME AU BEURRE:
White butter 125 gm
Egg white 2 no
Icing sugar 125 gm
Colour and flavour As required
Method:
1. Beat together egg white and icing sugar opera double boiler at about 65-70°c until the mixture
becomes stiff and cool.
2. Whip the butte for 3 minutes and fold into the prepared mixture.
3. This can be spread on cakes and also piped.

c. CONTINENTAL BUTTER CREAM:

Castor sugar 75 gm
Egg yolk 2 no
Water 60 ml
White butter 15 ml
Method:
1. Heat together sugar and water, when the mixture reaches 107°C, remove.
2. Whisk egg yolk and pour sugar syrup gradually and continue to whisk until a light emulsion is
formed.
3. Whip butter or fresh cream and fold into the prepared mixture.
4. Use on cakes.

d. CREME PATISSIERE (Confectioners custard)

Milk 300 ml
Castor sugar 50 ml
Flour 20 gm
cornflour 15 gm
Egg yolk 2 no
Egg white 1 no.
Butter 20 gm
Essence and colour As required
Method:
1. Boil together milk, butter and sugar.
2. Dissolve flour and corn flour with about 100 ml cold milk and pour into boiling milk mixture
and whisk briskly,
3. Beat together egg white and yolk with little warm sauce and pour back into vessel and stir cool
and use.

III. FOAM TYPE ICING:

Foam type icing is very light and stiff. These are used to spreads used to cover food like cakes,
puddings and pastries. These are also known as meringue icings.

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a. AMERICAN FROSTINGS:
Grain sugar 450 gm
Water 150 ml
Cream of tartar ¼ tsp
Eggs 2 nos
Colour As required
Method:
1. Make sugar syrup with water, sugar and cream of tartar.
2. When the mixture reaches 115°C remove.
3. Contribute to whisk until the mixture becomes cool.
4. Add colour and use.

b. CARAMEL FROSTING:
Soft brown sugar 175 gm
Egg white 1 no
Hot water 30 ml
Cream of tartar 1/8 tsp

Method:
1. Combine all the ingredients in a pan and whisk over bain-marie for about 10 minutes and use.

c. FUDGE ICING:
Butter 75 gm
Milk 45 ml
Brown sugar 25 gm
Clack tracheal 15 gm
Icing sugar 300 gm
Method:
1. Heat together butter, milk, brown sugar and black over a double boiler until dissolves.
2. Add in icing sugar and whisk until the mixture reaches to smooth and light texture.
3. Pour over the cake or biscuits and set.

IV. FLAT ICINGS:

Flat icings are similar to other icings but are firm in texture and become hard when set. Basically
icings sugar and water are used to make flat icings.
Basic recipe:
Icing sugar 300 gm
Water 60 ml
Corn syrup 30 gm
Method:
1. Combine all the ingredients in a pan and melt over a double boiler.
2. At the time of application maintain the temperature of mixture at 38°C.

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B. GLAZED ICING:

Icing sugar 225 gm

Hot water 30-40 ml
Colour As required
Method:
1. Combine sugar and water, then cream well to a shiny mixture.
2. Apply on food when the mixture is still warm.

C. ROYAL ICING:

It is similar to fondant molding paste but by adjusting the amount of sugar various textures can be
obtained for the different purposes.

Icing sugar 225 gm

Egg white 2 no
Lime juice 5 ml
Colour As required

Method:
1. Beat together all the ingredients to a fine creamy paste. Then pipe of molded cakes or make
fancy designs and then set on cakes. By increasing the quantity of sugar and by adding 3-5% corn
flour, dummy moulds can be prepared and used. There is lot of other toppings which does not come
under these categories. They are piping gels, Marzipan and rubs.

MARZIPAN

Castor sugar 100 gm

Icing sugar 100 gm
Almond paste 225 gm
Lime juice 5 ml
Almond flour 50-80 gm
Egg 1 no

Method:
1. Beat together egg and castor sugar, until stiff.
2. Add almond paste, lime juice and mix.
3. Then combine icing sugar and almond flour to make firm mixture.
4. This can be used to cover cakes and mousses
Also used to make fancy decorative pieces like rose, animals, vegetables etc.

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