Content

• Ingredients
• Boiled vanilla icing
• Fud glaze
• Buttercream icing
• Cream cheese icing
• Powder icing
• To step
• Method 1 of 5: Boiled vanilla frosting
• Method 2 of 5: Fud glaze
• Method 3 of 5: Buttercream icing
• Method 4 of 5: Cream cheese frosting
• Method 5 of 5: Powdered icing
• Tips

Whether you bake one large cake or all small ones, you can relatively easily make a cake a lot more festive by icing it, as it is officially called, with such a beautiful and deliciously sweet layer of icing. Choose icing that matches the taste and texture of the baking you have made. In this article, read about five different types of frosting: boiled white frosting, fudge frosting, butter cream frosting, cream cheese frosting, and simple powder icing.

Ingredients

Boiled vanilla icing

• 300 grams of granulated sugar
• 2 teaspoons of light corn syrup
• 5 proteins
• 1 teaspoon of vanilla extract

Fud glaze

• 400 grams of granulated sugar
• 3 teaspoons of unsweetened cocoa
• 160 ml of milk
• 120 grams of butter
• 1 teaspoon of vanilla extract
• Pinch of salt

Buttercream icing

• 230 grams of butter at room temperature
• 3 teaspoons vanilla extract
• 500 grams of icing sugar
• 4 tablespoons of whipped cream
• Pinch of salt

Cream cheese icing

• 130 grams of softly stirred butter
• 230 grams of softly stirred fresh cream cheese
• 500 grams of icing sugar
• 1 teaspoon of milk

Powder icing

• 130 grams of icing sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon of milk

To step

Method 1 of 5: Boiled vanilla frosting

1. Place a bowl in a saucepan of water and heat the water to just below boiling point. Take a pan that fits a bowl, put a layer of water in it (a few cm) and put the pan on the stove over medium heat. When the water is almost boiling, place the bowl in the pan.
   • Don't put too much water in the pan so you don't run the risk of water getting into the bowl.
   • The water should not boil; if it starts to get too hot, lower the heat.
2. Heat the icing. Add the egg whites, sugar and corn syrup to the bowl. Stir the ingredients together until they are completely mixed together and keep stirring until the sugar dissolves and the mixture becomes warm. Use a sugar thermometer to check the temperature of the icing; at 70 ° C the icing is hot enough to be whipped.
   • Keep a close eye on the temperature of the glaze; there is a good chance that the mixture will become too hot.
   • If the icing seems to heat up very slowly, turn up the heat. The glaze should have reached a temperature of around 70 ° C within about 2 minutes.
3. Beat the icing. Mix the glaze with a whisk or an electric mixer until fluffy and shiny. Add the vanilla extract and keep mixing everything together for five minutes. Remove the icing from the heat and brush your cake with it.

Method 2 of 5: Fud glaze

1. Boil the sugar, cocoa powder and milk. Put the ingredients in a saucepan and bring to the boil over medium heat while stirring. As soon as it boils, remove the mixture from the heat.
2. Add the butter, vanilla extract and salt. Stir these ingredients well into the cooked chocolate mixture, then return the saucepan to medium heat. Bring the glaze to the boil while stirring; keep stirring until the butter has melted and all ingredients are completely mixed together. Remove the icing from the heat.
3. Beat the icing with a spoon. When the icing has cooled slightly, beat the icing with a spoon until it is thick and shiny. As soon as you can only move the spoon through the fudge glaze with difficulty, the glaze is ready to use.
   • This glaze is quite liquid. It is therefore better to pour it over the cake or cupcakes instead of smearing it with a knife.
   • If you think the mixture is too thin, put it on the stove for a few more minutes to let it thicken a bit.

Method 3 of 5: Buttercream icing

1. Beat the butter. To start, you will change the thickness of the butter to make it softer and fluffier so that you can mix it more easily with the other ingredients. Put the butter in a mixing bowl and beat it for a few minutes with a hand mixer or with a stand mixer.
2. Add the sugar. Add the sugar while continuing to beat. Keep mixing until the butter has completely absorbed the sugar.
3. Now stir in the whipped cream and salt. Finish the icing by stirring in the whipped cream and salt until the icing is light, fluffy and evenly mixed. Spread the icing directly on your cake or cupcakes, or keep it in the fridge for later use.
   • You can easily turn this glaze into a creamy chocolate glaze by adding a few tablespoons of cocoa powder.
   • Add a few drops of lemon juice, almond extract, or any other flavoring to match the icing to the cake you baked.
   • Make colored buttercream icing by adding a few drops of food coloring.

Method 4 of 5: Cream cheese frosting

1. Beat the fresh cream cheese and butter until fluffy. Beat both ingredients together by hand or with an electric mixer until light and fluffy.
2. Add the icing sugar and the milk. Add the icing sugar and the milk while mixing. Mix for a few more minutes, until the ingredients are well mixed together and the icing has the right thickness.
   • If you think the icing is too thin, add some more icing sugar.
   • To thin the icing, add a tablespoon of milk.

Method 5 of 5: Powdered icing

1. Stir all ingredients together. Place the icing sugar, vanilla extract and milk in a bowl. Stir the ingredients together with a spoon or a whisk until they are completely mixed together. Pour the icing over the cake, cakes or cookies you have baked.
2. Match the icing to your baking. You can give this simple icing a lot of different flavors. If you want to try a different flavor, replace the milk with one of the following ingredients:
   • Lemon juice
   • Orange juice
   • Maple syrup
   • Whiskey
   • Raspberry Jam
   • Chocolate syrup

Tips

• A small drop of liquid can change the structure of the icing sugar-based icing, so only add a tiny amount at a time.
• You can use any kind of extract you want. It will change the flavor and character of the glaze. Nutmeg, vanilla, lemon and strawberry are all interesting options.