Frostings/icings
To frost or not to frost, that is the question. Frost
means to coat a cake, a cookie or a pastry with an icing
or glace. Frosting can be cooked or uncooked. They
should be soft enough to spread but firm enough to keep
from running off. They should also be soft and creamy.
Thick, fluffy frostings are all American. European cooks
do not make the high fluffy frostings. There are 4
categories of frostings... Cooked and fluffy, buttercream,
cooked fudge type or uncooked.
Here are a couple of hints......
1. When frosting a cake and in order to
keep crumbs from mixing with the frosting,
spread a thin layer of frosting over the cake
and let it dry before putting the final frosting on.
2. Frost the sides first then the top.
3. If the frosting is thick, it can be spread
evenly by dipping the spatula spreader into hot
water.
4. Use rough strokes, shape in swirls and
peak them up on top.
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