INTRODUCTION. TO MAKE A CAKE MORE APPEALING TO THE EYE AND PALATE IT IS COVERED WITH AN ICING OR TOPPING. ICING IS NOT ONLY A SWEET COVERING FOR THE CAKE, IT IS THE DECISION MAKER BECAUSE IT IS THE PRIMARY FACTOR THAT CREATES THE BUYING IMPULSE IN THE CUSTOMER'S MIND. ICINGS ARE A COMBINATION OF INGREDIENTS THAT WHEN MIXED TOGETHER FOR THE PROPER LENGTH OF TIME AT THE PROPER TEMPERATURE AND AT THE PROPER SPEED WILL RESULT IN AN EYE APPEALING AND DELICIOUS ICING OR FROSTING.
CLASSIFICATION. Icings are classified into three categories, cooked, uncooked and a combination of the two. They are further classified as follows:
1. Flat Icings. Flat Icings do not have any or very little air beaten into it. They are usually composed of 80-85 percent powdered sugar, 15-20 percent water and optional ingredients such as glucose syrup, shortening and flavorings.
2. Creme Icings. Creme Icings can be whipped up into a fluffy consistency. They generally contain a large amount of shortening, butter or margarine. There are special emulsified type shortenings available which are capable of holding liquids into an emulsion so the water will not separate out. They are also capable of retaining air beaten into the icing. Creme Icings contain 70-80 percent powdered sugar, 20-40 percent fat, and 5-10 percent liquid. Optional Ingredients such starches, gums, and driers are used to aid in moisture retention which helps to maintain a dry surface so the cake can be overwrapped by Wholesale Bakeries.
3. Fudges and Fondants. Fudge Type Icings and Fondants are icings similiar in appearance to each other, with a fine dense texture and a candy-like eating quality. They are used to enrobe wedding cakes, and small cakes such as petit fours that have decorations applied to them.The reduction in the size of the sugar crystals during the cooking process account for the smooth, glossy appearance of these icings.
4. Marshmallows. Marshmallow Icings are classed as foam type icings because of the large amount of air beaten into the mix. Gelatin and/or egg whites, and a syrup solution are used to produce an extremely light and highly aerated icing. Marshmallow Icings are not adaptable for cakes that are to be wrapped unless they are topped with coconut or a crunch. Marshmallow Icings consist of 40-45 percent powdered sugar, 25-30 percent moisture, 1-2 percent gelatin, 15 percent glucose and 15 percent Invert Sugar. Flavorings can be added to the icing.
5. Combinations. A Combination Icing is an icing which has been prepared by combining two or more of the above icings. A Water Icing can be combined with a Creme Icing to obtain a Flat Creme Icing, or a Marshmallow Icing can be blended with a Creme Icing to obtain a Marshmallow Creme Icing.
FLAVORINGS. Flavoring is a complex sensation that is the source of much of the delight which a person derives from foods. There are natural flavors in all ingredients and they should only be enhansed by other complimentry flavors. Flavors are generally classed as compatible or complimentary.
1. Compatible Flavors. Compatible flavors are cherry-vanilla, butterscotch-rum, maple-rum, chocolate-vanilla, orange-pinepple, maple-walnut, butter-vanilla, butter-chocolate, and almond-vanilla.
2. Complimentary Flavors. Coconut-vanilla, coconut-maple, orange-lemon, chocolate-mint, banana-orange, cherry-almond, cherry-rum, chocolate-rum, coffee-rum, butterscotch-lemon, butterscotch-coffee and rum-butter.
DO' AND DON'TS FOR HANDLING ICINGS.
1. Cooked Icings must be applied while warm (100-125 degrees F is best).
2. Icing to be thinned must be thinned with a glucose solution or a simple syrup-never use plain water.
3. For wrapped cakes, stabalizers and driers should be used.
4. While mixing the icing, do not add liquid faster than the shortening can readily form an emulsion.
5. Do not overmix the icing. Breaking down of the icing begins when the icing is subjected to extra minutes beyond it's normal tolerance.
6. Use flavoring sparingly. Don't mask the true flavor of the cake.
ICING STABALIZERS. The majority of Bakers purchase complete Icing Stabilizers because of the difficulty of working with individual gums. Icing Stabalizers can be purchased in plastic or powder forms. They are also available in the boiling or non-boiling types. Boiling types are generally used in icings that involve boiling the sugar and liquids. Boiled Icings are usually more stable, because the stabalizer has been fully activated, and because less water is needed to produce the proper consistency and viscosity required for machine application.
ICING RECIPES
1. WHITE BUTTERCREME ICING
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, powdered | 10 | 0 | |
| Salt | 0 | 3/4th |
PROCEDURE: Place powdered sugar and salt into the mixing bowl.
| INGREDIENT | POUNDS | OUNCES | |
| Boiling water | 1 | 8 | |
| Icing Stabalizer | 0 | 12 |
PROCEDURE: Dissolve icing stabalizer in boiling water. Add to mixing bowl.
| INGREDIENT | POUNDS | OUNCES | |
| Shortening, emulsified | 2 | 8 | |
| Vanilla | 0 | 1 |
PROCEDURE: Add shortening and vanilla to the mixing bowl and creme until light and fluffy.
2. HOT WEATHER WHITE CREME ICING
| INGREDIENT | POUNDS | OUNCES | |
| Shortening, emulsified | 4 | 0 | |
| Flour, Cake | 1 | 8 |
PROCEDURE: Cream shortening and flour at slow speed.
| INGREDIENT | POUNDS | OUNCES | |
| Hot water | 2 | 8 | |
| Glucose | 1 | 8 | |
| Salt | 0 | 2-1/2 | |
| Sugar, powdered | 20 | 0 |
PROCEDURE: Bring the water, glucose and salt to a boil and add gradually to the creamed mixture above while mixing in the powdered sugar. Do not add too rapidly or you will melt the shortening. Cream moderately.
| INGREDIENT | POUNDS | OUNCES | |
| Water | 0 | 9 | |
| Sugar,granulated | 0 | 12 | |
| Gelatin (variable) | 0 | 2-1/2 |
PROCEDURE: Dissolve gelatin and sugar in the water and heat to 140 degrees F. to clarify. Stir into above creamed mixture. NOTE: To aid in easy spreading and quick drying, use at 90 -100 degrees F. If it is necessary to thin the icing, use simple syrup (2 parts granulated sugar dissolved in 1 part hot water). Add flavoring as desired.
3. BUTTERSCOTCH CREME ICING
| INGREDIENT | POUNDS | OUNCES | |
| Maragarine or butter | 3 | 0 | |
| Sugar,brown | 6 | 0 | |
| Glucose | 2 | 0 | |
| Milk, nonfat dry | 1 | 0 |
PROCEDURE: Cook to 246-250 degrees F. to develop flavor.
| INGREDIENT | POUNDS | OUNCES | |
| Simple Syrup* | 6 | 0 |
Procedure: To make simple syrup mix 4 pounds of granulated sugar to 2 pounds of hot water. Add the simple syrup to the above cooked mixture. Allow the cooked mixture to cool.
| INGREDIENT | POUNDS | OUNCES | |
| Shortening, emulsified | 2 | 0 | |
| Milk, dry nonfat | 1 | 0 |
PROCEDURE: Add the emulsified shortening and the dry milk to the cooled mixture and cream until smooth.
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, powdered | 10 | 0 | |
| Salt | 0 | 1 |
PROCEDURE: Add the powdered sugar and salt to the above creamed mixture and cream until smooth and light.
4. BOILED ICING
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, granulated | 8 | 0 | |
| Corn Syrup | 3 | 0 | |
| Invert sugar | 2 | 0 | |
| Salt | 0 | 1/2 | |
| Water | 2 | 8 |
PROCEDURE: Cook to 242 degrees F.
| INGREDIENT | POUNDS | OUNCES | |
| Egg Whites | 4 | 0 | |
| Sugar, powdered | 2 | 0 | |
| Cream of tartar | 0 | 1/2 |
PROCEDURE: Whip the egg whites to a wet peak (a wet peak is when you put your finger into the whipped whites and it forms a peak that feels wet). While continuing to beat in medium speed, add the hot syrup in a thin stream and continue beating until the desired consistency has been reached.
5. MARSHMALLOW ICING
| INGREDIENT | POUNDS | OUNCES | |
| Gelatin | 0 | 7 | |
| Water, cold | 0 | 12 |
PROCEDURE: Soak gelatin in cold water then heat to140 degrees F.
| INGREDIENT | POUNDS | OUNCES | |
| Granulated sugar | 8 | 0 | Water, hot | 2 | 8 | TR>Invert sugar | 5 | 8 |
| Corn Syrup | 3 | 0 |
PROCEDURE: Dissolve the sugar in hot water, then stir in the invert sugar and the corn syrup until the sugar is dissolved. Add the gelatin solution and beat to the fluffy consistency of marshmallow. Add flavor and food coloring as desired. NOTE: Marshmallow should be applied while warm. If some is left over, refrigerate until needed. Before it can be applied, the marshmallow must be warmed to about 100 degrees F.
6. FRENCH CREME ICING
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, granulated | 10 | 0 | |
| Water | 3 | 0 |
PROCEDURE: Boil to 232 degrees F.
| INGREDIENT | POUNDS | OUNCES | |
| Egg whites | 5 | 0 |
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, granulated | 2 | 8 |
PROCEDURE: Add sugar to beaten egg whites gradually in a slow stream until stiff. Then slowly add hot syrup while beating in high speed. Change to slow speed and continue beating until cold.
| INGREDIENT | POUNDS | OUNCES | |
| Margarine or butter | 6 | 0 | |
| Shortening, emulsified | 6 | 0 | |
| Milk, nonfat dry | 1 | 0 |
7. FONDANT CREME ICING
| INGREDIENT | POUNDS | OUNCES | |
| Fondant | 10 | 0 | |
| Shortening, emulsified | 4 | 0 | |
| Margarine | 1 | 0 | |
| Salt | 0 | 1 |
PROCEDURE: Blend at slow speed, then cream for 2 minutes at medium speed.
| INGREDIENT | POUNDS | OUNCES | |
| Liquid milk * | 1 | 0 |
PROCEDURE: *The liquid milk should be 100 -120 degrees F. Add the hot milk slowly to above while creaming at slow speed until very light and smooth.
8. CHOCOLATE FUDGE ICING
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, granulated | 4 | 8 | |
| Water | 3 | 12 |
PROCEDURE: Heat water to 180 degrees F.
| INGREDIENT | POUNDS | OUNCES | |
| Shortening, emulsified | 1 | 10 | |
| Salad oil | 0 | 4 | |
| Glucose | 1 | 0 | |
| Salt | 0 | 1-14th | |
| Vanilla | 0 | 2-1/2 | |
| Cocoa (Dutch)* | 1 | 5 | |
| Milk, nonfat dry | 0 | 8 | |
| Sugar, powdered | 10 | 0 |
PROCEDURE: Place all the ingredients of this step into the mixing bowl. Add 1/3rd of the sugar and hot water solution. Mix until smooth. Continue slow addition of sugar solution while mixing in medium speed until good spreading consistency is reached. *Cocoa can be replaced with 2 pounds of melted chocolate liquor after the first sugar solution has been added. For variation, 1 pound 8 ounces of toasted pecan pieces (coarsely chopped) can be added to a portion of the icing.
9. DIPP ICING (FOR PETIT FOURS)
| INGREDIENT | POUNDS | OUNCES | |
| Water, hot | 1 | 8 | |
| Gelatin | 0 | 3/4th |
PROCEDURE: MIix the gelatin and hot water together in the mixing bowl and let set for a few minutes.
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, powdered | 10 | 0 | |
| Corn syrup | 1 | 0 | |
| Shortening, regular | 0 | 8 | |
| Vanilla | 0 | 1 |
PROCEDURE: Add all of the above ingredients to the mixing bowl and mix to a smooth flowing icing. NOTE: The dipp icing should be warmed to about 100 degree F. when used. ADDITIONAL INFORMATION: For icing sweet rolls and Danish Pastries, the juice of one lemon can be mixed into the icing. A very small amount of yellow coloring and salt will also improve the look and taste of the icing. Melted butter or margarine can be used instead of shortening.
10. WHITE ICING FOR FREEZING CAKE DOUGHNUTS AND CUP CAKES. The icing for freezing is a flat boiling-type icing for hot application at 115-130 degrees F. The stabalizer used is a starch-and gum-based especially selected for its freezing stability. If this icing is to be thinned, use simple syrup, not water.
| INGREDIENT | POUNDS | OUNCES | |
| Sugar,granulated | 25 | 0 | |
| Water | 24 | 0 | |
| Stabalizer | 1 | 0 |
PROCEDURE: Bring water, sugar and stabalizer to a boil.
| INGREDIENT | POUNDS | OUNCES | |
| Shortening, regular | 4 | 1 |
PROCEDURE: Add shortening to hot syrup and melt.
| INGREDIENT | POUNDS | OUNCES | |
| Sugar, powdered | 100 | 0 | |
| Vanilla | 0 | 8 |
PROCEDURE: Place powdered sugar into mixing bowl. Add the hot syrup and vanilla to the bowl and mix until smooth.
This completes the information on Icings.
Acknowledgement: Material on Icing was derived in part from papers presented at he Annual Conventions of the AMERICAN SOCIETY OF BAKING (ASB).