Frosting pg. 164 - 165

Question 1

Describe key ingredients of frosting

Answer 1

> basic ingredients–fat, flavoring, liquid, and sugar
fats used in frosting are butter, margarine, and shortening
don’t use vegetable oil spreads because it contains too much liquid and not enough fat
flavoring–vanilla, almond, lemon, or any other flavoring can be added (for chocolate frosting, cocoa or baking chocolate will be added)
liquid is necessary to achieve proper spreading consistency (water or milk is used)
sugar (usually confectioner’s sugar) is main ingredient in most frostings
higher the number, the finer the sugar has been ground
granulated or brown sugar may be used in recipes for cooked frostings

Question 2

Describe characteristics of frosting

Answer 2

> be thin enough to spread but thick enough to adhere to cake
if frosting too thin and running down sides of cake, add confectioner’s sugar tablespoon at a time until proper consistency achieved
if frosting too thick and is tearing up cake as it spreads, add some liquid–water or milk, teaspoonful at a time

Question 3

Describe glaze for frosting

Answer 3

> can also be used to top cake
typically has lower fat content and higher percentage of liquid than frosting
should be thin enough to pour but just thick enough to run down sides of cake without running off
should be applied to cooled cake
don’t allow glaze to sit for any length of time or it will begin to set up and not pour smoothly and evenly
for better control when glazing cake or drizzling on frosting, fill plastic bag with frosting or glaze and cut off small corner of bag
squeeze glaze or frosting through hole in bag and onto cake