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Frosting: Joan Santos Mendoza Bread and Pastry Production NC II Trainer

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Catherine Mae Lammag Buanan

The document discusses different types of frostings. It defines frosting as a sweet topping used to fill or coat cakes. There are seven main categories of frostings: simple/flat icings, glazes, royal icing, buttercream frosting, boiled frostings, rich chocolate confectionery frostings, and rolled-out frostings. Each category is explained, including main ingredients and preparation methods.

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Frosting: Joan Santos Mendoza Bread and Pastry Production NC II Trainer

Uploaded by

Catherine Mae Lammag Buanan
159 views14 pages
The document discusses different types of frostings. It defines frosting as a sweet topping used to fill or coat cakes. There are seven main categories of frostings: simple/flat icings, glazes, royal icing, buttercream frosting, boiled frostings, rich chocolate confectionery frostings, and rolled-out frostings. Each category is explained, including main ingredients and preparation methods.

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Frosting cakes

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frostings

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The document discusses different types of frostings. It defines frosting as a sweet topping used to fill or coat cakes. There are seven main categories of frostings: simple/flat icings, glazes, royal icing, buttercream frosting, boiled frostings, rich chocolate confectionery frostings, and rolled-out frostings. Each category is explained, including main ingredients and preparation methods.

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© All Rights Reserved
Download as PPTX, PDF, TXT or read online from Scribd
Download as pptx, pdf, or txt
159 views14 pages

Frosting: Joan Santos Mendoza Bread and Pastry Production NC II Trainer

Uploaded by

Catherine Mae Lammag Buanan
The document discusses different types of frostings. It defines frosting as a sweet topping used to fill or coat cakes. There are seven main categories of frostings: simple/flat icings, glazes, royal icing, buttercream frosting, boiled frostings, rich chocolate confectionery frostings, and rolled-out frostings. Each category is explained, including main ingredients and preparation methods.

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FROSTING

JOAN SANTOS MENDOZA


Bread and Pastry Production NC II Trainer
Frosting
• It is actually a sweet topping or covering that is used to fill
or coat the top or sides of the cake.
• The word frosting can be used interchangeably with a word
icing.
• Frostings can also be mixed and matched with other
frostings.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 2


FOUR REASONS TO USE FROSTINGS
1. Increases eye appeal.
2. Improves overall flavor.
3. Enhances texture.
4. Slows staling.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 3


Simple or
Flat Icing
SEVEN CATEGORIES
OF FROSTINGS Rolled out 1 Glazes
Frostings
7 2

Rich Chocolate
Confectionery
Frostings
7 Royal Icing

6 3

Boiled Butter
Frostings cream
Frosting
5 4
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 4
1. SIMPLE / FLAT ICINGS
 Are simple to make and are used as glazes than frostings.

 A special type of icing that resembles a simple icing can


be made from crystallized syrup known as poured
fondant. Pour fondant is a sugar syrup that is allowed to
crystallize enough to form a thick sugar paste.
How to make: Made from confectioner’s sugar and
water, and then cooked. Can be flavored which should
complement or match the flavors of the cake.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 5


 Are thin, watery icings which form a hard, crisp
shell when poured or brushed over cakes and
pastries. They are usually made with a fruit
flavor, although other flavors, such as chocolate
or coffee, are sometimes popular as well.
How to make: Consists of sugar syrup, preserves
or jams. Thinned and melted down.

2. GLAZES

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 6


 Is similar to the flat variety, but
adds egg whites to produce a
thicker product which hardens to a
brittle texture.
 It is used primarily for decorative
additions to cake and for show
work such as sugar sculptures.
How to make: Heavy paste of egg
whites and confectioners beaten with
a little vinegar or lemon juice. Can be 3. Royal Icing
made in different consistencies.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 7


• It is one of the most popular types for cakes. It
is easy to spread, has sweet flavor and a soft,
smooth texture and is simple to make.
• It is made with a type of fat, often butter and
sugar. It can also contain eggs and milk to
change the texture and thickness.
(Simple Buttercream, French Buttercream, Italian 4. Buttercream
Buttercream, Pastry cream-based Buttercream) Frosting

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 8


 Very light and airy type of icing.
 They should be used immediately and do not
keep very well.
How to make: Egg whites and sugar are
whisked and warmed together over hot
water bath. The warm texture is then beaten
until it triples in volume to a thick shiny
frostings.
(Italian Meringue, Swiss Meringue)

5. Boiled
Joan Santos Mendoza ARITAO, NUEVA VIZCAYA
Frostings 9
Dark, rich and very, very chocolatey.
I CH T E Y
6 . R OL A ER
Two Types:
O C I O N
C H E CT
Fudge and Truffles
N F
1) FUDGE – a rich candy made from a cooked CO
sugar mixture enriched with milk, cream,
butter and flavorings that is allowed to
crystalize.
How to make: Sugar mixture is boiled to the
soft ball stage, after which butter and flavorings
are added. It is then cooled to lukewarm and
beaten until it turns glossy and shiny just
beginning to dull.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 10


Dark, rich and very, very chocolatey.
I CH T E Y
6 . R OL A ER
Two Types:
O C I O N
C H E CT
Fudge and Truffles
N F
1) TRUFFLES – a rich confection, are prepared CO
differently; they are based on a mixture of
cream and chocolate called ganache.
How to make: Simmer heavy cream, removed
from heat and chopped chocolate or flavorings
then add to the cream until chocolate melts.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 11


O UT
Three types:
L L -
7. R O NG S
Rolled-fondant, Modelling Chocolate, Marzipan
ST I
F RO
1. Rolled Fondant – is rolled out like a pie crust
and used to cover the cake.
2. Modelling Chocolate – a chocolate paste
made by melting chocolate and combining it
with corn syrup and/or a simple syrup.
3. Marzipan – a confection consisting primarily
of sugar, honey and almond meals, sometimes
augmented with almond oil or extract.

Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 12


Joan Santos Mendoza ARITAO, NUEVA VIZCAYA 13
THANK YOU!

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