Holy Cannoli! The Cannoli Nachos Recipe
I love nachos, cannoli, and football – and I'm certain I'm not alone.
Have you heard the buzz about this cannoli nachos recipe? If your customers are like me, they're always searching for a unique appetizer, side, or dessert to dive into when gathering around watching Sunday night football (or Monday night, or Thursday night, or Saturday for that matter). So why not fulfill our quest for sweet, satisfying, conversation-starting [during commercials only, of course] deliciousness with a recipe that is sure to please the crowds?
Check out this fun twist on traditional cannoli: Cannoli Nachos. They're perfect when catering a tailgating party, feeding the masses at your sports bar and grill, hosting a football game get-together, or for adding some character to your dessert table no matter what the event!
Nacho Dip:
Gather the following ingredients for the dip:
- (2) 25 oz. containers whole milk Ricotta cheese
- 2 1/2 cups (or to taste) powdered sugar
- 1 tablespoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 tablespoon cinnamon
Beat the ricotta cheese in a medium size mixing bowl until it is a smooth texture. Add the powdered sugar and mix until it’s fully combined. Add more or less powdered sugar to taste.
Add vanilla, chocolate chips, and cinnamon to the ricotta / powdered sugar mixture.
Mix with a spatula until it’s evenly combined. Set aside to chill.
Nacho Chips:
Gather the following ingredients for the "chips":
- 2 2/3 cups flour
- 12-14 tabelspoons marsala Wine
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 2 tablespoons shortening
- 2 egg whites, lightly beaten
Add all of the ingredients to a large mixing bowl and mix together.
After combining all of the ingredients together, roll into a ball. Flour your surface and place the dough on top.
Roll out the dough with a rolling pin until it is 1/8” thick. Mark out triangles and cut using a pizza cutter. Set aside.
Heat peanut oil to 350 degrees Fahrenheit. Place the cannoli “chips” in the oil. Fry on one side for 3 minutes and flip to the other side until the dough begins to bubble and gets a little crusty. Set on a cooling rack to drain out the excess oil.
Once the chips are cooled, dip the ends into melted semi-sweet chocolate. Chop pistachio nuts and sprinkle them on the chocolate-covered cannoli nachos for garnish.
Dip the rim of the bowl in chocolate like you would a margarita glass and sprinkle crushed pistachios on top for garnish. Fill your bowl with the dip and spread out the nacho chips. If you follow this and other holy cannoli recipes, your customers and guests will love the exciting new flavors. Enjoy!
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What is Shortening?
For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. Lard was the most commonly used shortening until 1911 before the popular brand of all-vegetable shortening, Crisco, was created. After that, the brand became so popular that the words Crisco and shortening soon became synonymous. Today the word shortening describes any brand of hydrogenated, all-vegetable fat used in baking. Shop All Shortening What is Vegetable Shortening? Vegetable shortening is vegetable oil that has gone through the process of hydrogenation, which turns it into a solid. It's usually made from soybean, cottonseed, or palm oils. Shortening is white in color and has the consistency of soft butter. You can find it packaged in resealable canisters or baking sticks. Unlike butter, shortening won't impart any flavors to baked goods because it has a neutral taste. One of the advantages of vegetable shortening is that it doesn't require refrigeration. Unopened, shortening may be stored in your pantry for up to two years without spoiling. Another benefit of vegetable shortening is that it can be used as an alternative to butter in vegan baking. How Did Shortening Get its Name? Shortening got its name because its purpose is to cause a shortening of the gluten fibers in dough. Wheat gluten forms elastic fibers and produces a dough that stretches, which is preferable for foods like pizza dough that need to be stretched and shaped. These types of doughs are called "long dough." When shortening is added to the mix, it breaks up the gluten fibers and creates a "short dough." Short dough produces a crumbly, flaky texture that is perfect for pie crusts. You'll often see pie crust called shortcrust for this reason. When to Use Shortening The most common use of shortening is to bake pie crusts. Because of its high melting point, shortening is easy to incorporate into the dough. It won't melt as you work the dough with your hands, as with butter. The high melting point also makes shortening a great choice for buttercreams that will hold their shape, even on a hot day. When used in place of butter, shortening produces cookies that are fluffy with a crumbly texture and cakes that are light and tender. The major disadvantage of shortening when compared to butter is the lack of flavor, but the benefits are stability, texture, and convenience. How to Cut In Shortening The method for adding shortening to your pastry dough is called cutting in. Instead of mixing, shortening is cut into the flour with the use of two knives or a pastry blender. To perform this method with two dinner knives, hold a knife in each hand and cross them over the shortening and flour. Pull the knives across each other to make slices in the mixture. As you perform these cuts, the flour proteins become coated with shortening, and gluten formation is prevented. For most recipes, you will cut in the shortening until the mixture resembles particles the size of peas or small crumbs. This method is the best way to achieve a flaky pastry or pie crust. Shortening Cutting Video Use the following video to learn how to cut shortening: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/6FfhY-0AQ_s?rel=0" frameborder="0" allowfullscreen=""></iframe> Shortening Substitutes Shortening can be substituted for other fats in your baking and vice versa. Shortening vs Butter Shortening and butter can be used interchangeably for most baking recipes with some slight adjustments. Because vegetable shortening is made of 100% fat, and butter contains water, it's not a one-to-one exchange. For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. Pie crusts made with butter won't be as flaky as a crust made with shortening, but they will have rich, buttery flavor. For the best of both worlds, shortening and butter can be combined in your recipes. Shortening vs Lard Lard is made of 100% pork fat so it can be used as a one-to-one substitute for shortening when making pie crusts or other pastries. High-quality rendered lard from around the pig's kidneys has a neutral flavor just like shortening, but it also has the richness of butter. Use it to make tender, flaky crusts. Shortening is especially useful in a commercial kitchen or bakery thanks to its long shelf life. Lard and butter may keep up to 6 months when refrigerated, but vegetable shortening can last up to two years before spoiling. It requires no refrigeration and can be purchased in bulk and placed in dry storage until needed.
Choosing the Best Oil for Your Commercial Deep Fryer
When it comes to deep frying, choosing the right oil is crucial for kitchen safety and for creating delicious fried foods. Different cooking oils have a range of smoke points and flavors, making it important to consider these factors when selecting the best oil. Also, keep in mind that a commercial deep fryer holds several gallons of oil. Delicate oils that are expensive and break down quickly with heat will not be efficient or cost-effective for deep frying. Keep reading to learn more about the best oils for your deep fryer. Shop Cooking Oil Click below to learn about the best oils for commercial deep frying: How to Choose the Best Oil Recommended Oils Cooking Oils to Avoid Deep Fryer Oil FAQ What Is the Best Oil for Deep Frying? Vegetable oil and canola oil are two popular types of oil used for commercial deep frying because of their high smoke points. Which oil is the better option? Canola oil is often favored because of its neutral flavor, low saturated fat content, and balanced fatty acid profile. Vegetable oil, on the other hand, provides a more affordable and versatile option. It’s important to note that products labeled as “vegetable oil” are a blend of different plant oils and may contain canola, soybean, corn, or sunflower oil. Refer to the product label for the exact ingredients and the accurate smoke point. How to Choose the Right Oil for Your Deep Fryer When it comes to choosing an oil for your commercial deep fryer, there are several factors that you should consider. Each oil has its own set of characteristics, and understanding these factors will help you make an informed decision for your frying needs. Smoke Point: The smoke point of an oil refers to the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are ideal for deep frying because they can withstand higher temperatures without burning. Some common oils with high smoke points include peanut oil, canola oil, and safflower oil. These oils are suitable for high-heat cooking and provide a crispy texture to fried foods. High Heat Stability: Deep frying requires heating the oil to high temperatures, so it is crucial to choose an oil that can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying. Neutral Flavor: The choice of oil can greatly impact the flavor of your fried foods. While some oils have a neutral taste, others impart a distinct flavor to the food. For example, peanut oil adds a rich and nutty flavor, while olive oil provides a fruity and robust taste. It is essential to consider the flavor profile you desire for your dishes and choose an oil accordingly. Fat Content: Deep frying is often associated with unhealthy eating habits, but selecting the right oil can make a difference. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options for deep frying. Instead, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats. Cost: The cost of oil can be a significant factor, especially for commercial establishments that use large quantities of oil for deep frying. Some oils, like peanut oil or avocado oil, can be more expensive compared to others. Consider your budget and the volume of deep frying you anticipate to determine the most cost-effective option. Allergies: It is essential to be mindful of potential allergens when selecting an oil for deep frying. Peanut oil is a popular choice due to its high smoke point and excellent flavor, but it can be problematic for individuals with peanut allergies. If allergies are a concern, consider using alternative oils like canola oil or soybean oil, which are generally safe for most individuals. Best Oils for Deep Frying We'll take a closer look at the best types of deep-frying oils and describe their benefits below: 1. Peanut Oil Peanut oil has a mild, nutty flavor that enhances the taste of fried foods without overpowering them. Not all peanut oils are considered an allergen, but it's recommended to avoid this product completely if you have a severe peanut allergy. Make sure to label your menu accordingly if you use peanut oil in your commercial kitchen. Flavor: Mild and nutty Smoke Point: 425 to 450 degrees Fahrenheit Cost: Slightly more expensive than some other oils 2. Canola Oil Canola oil is a neutral-tasting oil that allows the natural flavors of the food to shine through. It's also more affordable compared to other oils, making it a cost-effective option for commercial deep frying. Flavor: Neutral Smoke Point: 350 to 400 degrees Fahrenheit Cost: Affordable 3. Soybean Oil Soybean oil is one of the most economically priced oils available, making it a cost-effective option for commercial deep frying. Its wide availability also ensures that businesses can easily source it in large quantities, ensuring a steady supply for their frying needs. Flavor: Neutral Smoke Point: 400 to 450 degrees Fahrenheit Cost: Affordable 4. Sunflower Oil Sunflower oil's high smoke point ensures that it can withstand the heat without breaking down and compromising the quality of the food. This means that you can achieve crispy and golden results without the fear of the oil becoming rancid or imparting a burnt taste to your dishes. Flavor: Mild flavor Smoke Point: 440 to 450 degrees Fahrenheit Cost: Affordable 5. Cottonseed Oil Cottonseed oil is also a versatile option for commercial deep frying due to its ability to withstand repeated use. The oil's high smoke point and stability allow it to be reused multiple times without compromising the quality of the fried food or the oil itself. This can help to reduce overall costs and waste in a commercial kitchen. Flavor: Mild nutty flavor Smoke Point: 420 degrees Fahrenheit Cost: Generally affordable 6. Avocado Oil In terms of flavor, avocado oil has a mild and pleasant taste that does not overpower the food being fried. It's generally more expensive compared to other frying oils, but its numerous benefits can make it a worthwhile investment for the right commercial kitchen. Flavor: Mildly sweet and buttery Smoke Point: 520 degrees Fahrenheit Cost: More expensive compared to other deep frying oils 7. Blended Vegetable Oils Vegetable oil is one of the most convenient oils to use for deep frying because of its affordability and versatility. You will find that most vegetable oils are a blend of soybean, canola, corn, or sunflower oils. Flavor: Neutral Smoke Point: 400 to 450 degrees Fahrenheit Cost: Affordable Cooking Oils to Avoid When Deep Frying While some oils may be suitable for cooking methods like pan frying or sauteing, they may not be the best choice for deep frying in a commercial deep fryer. You'll need several gallons of oil to fill the tank on your deep fryer, so consider affordability. The oil also needs to remain stable at high temperatures and have a high smoke point. These are oils to avoid using in your deep fryer: Extra Virgin Olive Oil: One type of oil that is not recommended for deep frying in a commercial deep fryer is extra virgin olive oil. Although extra virgin olive oil is a popular choice for sauteing and dressing salads due to its rich flavor and health benefits, it has a low smoke point of around 320 degrees Fahrenheit. When heated beyond its smoke point, extra virgin olive oil can break down and release harmful compounds, resulting in a bitter taste. Coconut Oil: Although it has gained popularity in recent years, coconut oil may not be the best choice for deep frying in a commercial setting. While coconut oil has a high smoke point and imparts a subtle flavor to fried foods, it can be expensive compared to other oils commonly used in commercial kitchens. Butter or Margarine: While these fats may add a rich and flavorful taste to certain dishes, they have a low smoke point and tend to burn easily. This can result in a greasy and unpleasant taste, as well as potential fire hazards in a busy commercial kitchen. Flaxseed, Walnut, and Sesame Oil: These oils are not recommended for deep frying in a commercial deep fryer. They have distinct flavors that may not be suitable for all types of fried foods, and their low smoke points make them susceptible to burning at high temperatures. Instead, use these oils in applications where their flavors can shine through, like finishing dishes and dressing salads. Deep Fryer Oil FAQ We answer common questions about deep fryer oil below: What's the Best Oil for Deep Frying French Fries? Peanut oil is one of the most popular oils for deep frying french fries. Many cooks claim that it makes french fries extra crispy and gives them a nutty flavor. How Can I Extend the Life of My Fryer Oil? In a busy restaurant, one of the key factors in making your deep fryer oil last longer is proper maintenance and care. Regularly filtering the oil and removing any food particles or debris will help extend its lifespan. How Often Should I Change My Fryer Oil? In a busy restaurant, the frequency of changing fryer oil is crucial to maintaining the quality of your fried foods. On average, fryer oil should be changed once or twice a week. This can vary depending on factors like the type of food being fried, the temperature at which it is fried, and the frequency of deep frying. Regularly monitoring the oil's color, smell, and taste can also help determine when it needs to be changed. What Should I Do With Used Oil? To ensure proper grease disposal, it is important to follow the guidelines set by local health departments. One popular method is to work with a local recycling company that specializes in used cooking oil. They can provide regular pickups and ensure that the oil is properly recycled into biodiesel or other useful products. By implementing these practices, busy restaurants can effectively manage their deep fryer oil while also being environmentally conscious. Back to Top With so many cooking oils on the market, it can be tough to choose the right one for your deep fryer. If you are marketing a healthy menu, avocado oil might be a good choice for your business. For the most convenient and affordable options, tried-and-true cooking oils like vegetable and canola will produce consistent results and need to be replaced less often.
12 Types of Frosting: The Definitive Guide
Before you can frost a cake, you must choose the frosting you’re going to work with. Essential for cakes and cupcakes but a welcome addition to cookies and other confections, frosting is both decadent and decorative. With so many options to choose from, it can be overwhelming to find the perfect frosting to pair with your bakery items. That's why we've crafted this comprehensive guide to the most popular types of frosting so you can decorate and enhance your baked goods with the ideal frosting flavor and consistency for each recipe. Shop All Frosting and Icing Use the following links to navigate and learn more about each type of frosting: Buttercream Frosting Swiss Meringue Buttercream Italian Meringue Buttercream French Buttercream German Buttercream Ermine Buttercream Cream Cheese Frosting Whipped Cream Frosting Seven Minute Frosting Ganache Fudge Frosting Fondant Types of Frosting Whether you’re looking to create a smooth finish on a cake or pipe buttercream roses for decoration, the type of frosting you use affects your baked goods' presentation. We’ll explore some common frosting types that you can use in your bakery. You can also find a printable frosting infographic below. Frosting vs Icing The difference between frosting and icing is that frosting is usually thick, creamy, and spreadable, while icing is typically thin, hardens when cooled, and is piped or drizzled on. Frostings are usually used to thickly coat or top cakes and cupcakes, while icings are mostly used for decorations and for light sugary coatings on cookies and donuts. Both frosting and icing are staples in professional and home bakeries. 1. Buttercream Frosting Buttercream frostings rely on the main ingredient of butter and will be the most common type of frosting you will find in a bakery. Plain buttercream is also referred to as American buttercream or simple buttercream frosting. Simple buttercream is considered a beaten butter frosting (which whips the butter first) as opposed to a cubed butter meringue frosting (which has butter chunks slowly added to the frosting). Flavor of Buttercream: Very sweet, probably the sweetest of the different types of buttercream Color of Buttercream: Ivory Texture of Buttercream: Thick and creamy; can become slightly grainy or greasy if improperly mixed; can develop thin crust over time Stiffness of Buttercream: Soft and pipable; can melt in warm settings and should be added to cooled sponges Uses of Buttercream: Pairs well with most cake sponge flavors, commonly used for sheet cakes and cupcakes Buttercream Recipe Difficulty: Easy; requires few tools and ingredients How to Make Buttercream Frosting To make buttercream frosting, you’ll need to combine a type of fat (typically butter or vegetable shortening) with a sweet base, usually powdered sugar (aka confectioners sugar or icing sugar). Beat room-temperature butter in a mixer until it is smooth. Mix sugar into the butter and whisk to form a smooth and airy consistency. Additional flavoring can be added at this time to tailor the frosting for your recipe. 2. Swiss Meringue Buttercream Swiss meringue buttercream is often just referred to as Swiss buttercream and is a cubed butter meringue frosting. This buttercream is subtle in flavor and easy to pipe, making it a great choice for more elegant bakes. Flavor of Swiss Meringue Buttercream: Mild buttery sweetness; can be easily flavored due to its subtle flavor Color of Swiss Meringue Buttercream: White Texture of Swiss Meringue Buttercream: Silky, smooth, and creamy; known for its airy texture Stiffness of Swiss Meringue Buttercream: Soft, may start to develop bubbles if left out but can be fixed by re-mixing; will melt in warm settings Uses of Swiss Meringue Buttercream: Frosting used for wedding cakes to achieve a perfectly white coating Swiss Meringue Buttercream Recipe Difficulty: Medium; requires the use of a stove, mixer, and candy thermometer; it can curdle or separate if made incorrectly How to Make Swiss Meringue Buttercream To make Swiss buttercream, you’ll want to separate egg whites to form the meringue base. Make sure the eggs are at room temperature and that no yolks end up in the mixture. Yolks may impact its ability to fluff up. Always make sure your mixing bowl and whisk are completely clean before you start. Whisk together the egg whites and sugar. Cook the sugar and egg mixture in a double boiler (aka bain marie) and whisk it until the mixture reaches 160 degrees Fahrenheit or until all of the sugar granules have dissolved. Whisk the cooked mixture in your mixer until you achieve stiff peaks and it is room temperature. Once the meringue is cooled, add room-temperature butter, one tablespoon at a time while mixing. Keep mixing until you achieve stiff peaks again. Add flavoring and gently mix to incorporate. 3. Italian Meringue Buttercream Italian meringue buttercream or Italian buttercream is a cubed butter meringue frosting. It is a staple in the cake-baking industry because it is less prone to melting in warmer climates. The taste and texture make it a go-to option for bakers catering upscale events. Flavor of Italian Buttercream: Mild buttery sweetness; can be easily flavored to complement your sponge Color of Italian Buttercream: White Texture of Italian Buttercream: Creamy, smooth, and silky Stiffness of Italian Buttercream: Highly stable; will hold up relatively well in warmer conditions Uses of Italian Buttercream: Smooth finish is perfect for decorating birthday cakes, wedding cakes, and pies, especially for outdoor events Italian Buttercream Recipe Difficulty: Hard; considered to be the most difficult of the meringue buttercreams because of its need for accurate measurements, temperatures, and mixing speeds How to Make Italian Meringue Buttercream To make Italian buttercream, you will need a range top, a mixer, and a candy thermometer. This recipe uses room-temperature egg whites only, so you’ll want to separate out the yolks. Check to make sure your mixing bowl and whisk are clean before starting. Add egg whites, cream of tartar, and a pinch of salt to a mixing bowl and start the mixer on low, gradually increasing to medium speed. Slowly add sugar to the meringue and mix until soft peaks are achieved. In the meantime, heat sugar and water on medium-high heat until the candy thermometer reaches between 235 and 240 degrees Fahrenheit. Bring your mixer to a slow speed and slowly drizzle in the sugar syrup. Once the syrup is in, increase the mixer speed until you achieve soft peaks. Turn off the mixer and allow the meringue to reach room temperature (you can place ice packs around the bowl to speed up the process). Once at room temperature, bring the mixer to a slow speed and add a tablespoon of butter at a time, mixing until you achieve stiff peaks. Add your flavoring and gently mix to incorporate. Back to Top 4. French Buttercream French buttercream is a cubed butter frosting and the richest of the buttercreams. Unlike Swiss and Italian buttercreams, it is not a true meringue because it uses egg yolks rather than egg whites. While their names are similar, French buttercream and French meringue buttercream are not the same kind of frosting. French meringue buttercream is made with uncooked egg whites, sugar, and butter. Because the egg whites do not get cooked in the process, it is considered unsafe to consume unless you are planning to cook the final product or use pasteurized eggs. The details below are for French buttercream and not French meringue buttercream. Flavor of French Buttercream: Rich and buttery; similar in flavor to custard, but mildly sweet Color of French Buttercream: Yellow Texture of French Buttercream: Creamy, thick, and silky Stiffness of French Buttercream: Soft, does not hold its shape very well, and will melt in warm conditions Uses of French Buttercream: Because of its soft consistency, this frosting is mainly used for fillings, cupcake frosting, and the base for fruit tarts French Buttercream Recipe Difficulty: Hard; sugar temperature needs to be monitored so it doesn't get too hot and crystalize How to Make French Buttercream When making French buttercream, you’ll want to use room-temperature egg yolks rather than egg whites. You will need a range top, candy thermometer, and mixer to combine the ingredients. Make the sugar syrup by combining the sugar with some water and heat it in a pan until it hits 240 degrees Fahrenheit. Mix the egg yolks and a pinch of salt on a medium speed. Switch the mixer to a low speed and slowly drizzle the sugar syrup into the bowl. Increase the mixer speed to medium and whisk until the mixture is at room temperature. Add room-temperature butter to the bowl, one tablespoon at a time, while mixing. Finish by adding flavoring. 5. German Buttercream German buttercream is a beaten butter frosting and can also be referred to as custard buttercream or pastry-cream butter. The unique recipe is rare in the bakery scene but can be a great change of pace over a traditional buttercream. Flavor of German Buttercream: Slightly rich and custard-like, almost ice cream-like flavor Color of German Buttercream: Pale Yellow Texture of German Buttercream: Creamy, airy, and smooth Stiffness of German Buttercream: Soft and pipable; not very stable; will melt in warmer conditions Uses of German Buttercream: Cupcake frosting or a filling for pastries, but not a great choice for decorations German Buttercream Recipe Difficulty: Medium; a custard will need to be made before the frosting can come together How to Make German Buttercream To make German buttercream, you will first need to make the rich pastry cream or custard that serves as the base of the frosting. This recipe uses whole eggs, unlike most buttercream recipes which usually just use the whites or yolks. Using a saucepan, start by heating milk to a simmer over medium heat and steeping any additional flavors you are looking to add. Whisk the cornstarch (or flour), sugar, and room-temperature eggs on medium speed in a mixer. Slowly add half of the simmered milk into the egg mixture while whisking. Transfer the egg mixture into the saucepan with the remaining milk over medium-low heat and bring the mixture to a boil as you whisk. Turn the heat to low and whisk for approximately 2 more minutes. Transfer the custard to a shallow pan and spread it out to cool. In a separate bowl, beat butter on a medium-high speed until fluffy. Add one tablespoon at a time of custard to the whipped butter while the mixer is running until it is fully incorporated. 6. Ermine Buttercream Ermine buttercream is commonly referred to as flour buttercream, cooked frosting, or boiled milk icing. It is a beaten butter frosting that most consumers are not aware of but is usually found in pre-packaged supermarket pastries. Ermine frosting usually serves as an eggless alternative to Swiss meringue buttercream. Flavor of Ermine Buttercream: Mild sweetness; can be flavored to complement the sponge Color of Ermine Buttercream: Ivory Texture of Ermine Buttercream: Airy, creamy, and silky Stiffness of Ermine Buttercream: Very soft and pipeable; will melt in warmer conditions Uses of Ermine Buttercream: A great frosting for cakes and cupcakes but will not hold up well for decorations; often used to frost red-velvet cakes and to fill Ding Dongs and Twinkies Ermine Buttercream Recipe Difficulty: Medium; requires a range top and a variety of ingredients How to Make Ermine Buttercream Ermine buttercream requires some cooking before the buttercream can come together, earning it the name cooked frosting. You will need a saucepan, range top, and mixer to prepare this frosting. Add flour and sugar to a saucepan and whisk over medium heat for about 2 minutes. While whisking, slowly add the milk, pouring a little at a time. Once all of the milk is added, bring the mixture to medium-high heat and whisk until it thickens to a pudding-like consistency. Pour the mixture into a mixing bowl and cover it with plastic wrap so that the wrap is touching the surface of the mixture. Set aside to cool. Place room-temperature butter in the bowl of your mixer and whisk on high until fluffy. Slowly add the cooled mixture to the butter, one tablespoon at a time. Add your flavoring and mix on low to incorporate. Back to Top 7. Cream Cheese Frosting Cream cheese frosting falls under the beaten butter buttercream frosting category, but with a twist - it replaces a significant portion of the butter with rich and creamy cream cheese. The unique combination of cream cheese and butter creates a velvety texture that spreads smoothly over cakes, cupcakes, and cookies. The cream cheese adds a tangy note that balances out the sweetness. It is the classic frosting for carrot cake, red velvet cake, and frosted cinnamon rolls. Flavor of Cream Cheese Frosting: Tangy and sweet Color of Cream Cheese Frosting: White Texture of Cream Cheese Frosting: Smooth and creamy Stiffness of Cream Cheese Frosting: Pipable and soft; can begin to melt and become runny in warmer conditions; frosting should be refrigerated when not in use Uses of Cream Cheese Frosting: Usually paired with moist sponges like red velvet cupcakes, carrot cake, and hummingbird cake Cream Cheese Frosting Recipe Difficulty: Easy; requires few ingredients and supplies How to Make Cream Cheese Frosting Similar to American buttercream, cream cheese frosting is made with a fat and a sweet base. A mixer or bowl and whisk are typically the only equipment needed to make this frosting. On a medium speed, mix together room-temperature full-fat brick-style cream cheese and butter until the mixture is well combined and clump-free. Add in vanilla extract and salt and continue mixing. On a low speed, slowly add the powdered sugar until it is fully incorporated. 8. Whipped Cream Frosting Whipped cream frosting, also known as Chantilly cream frosting, is beloved for its fluffy and airy consistency. Made from heavy cream that is whipped to perfection, this frosting creates a light and delicate layer that melts in your mouth. It’s typically prepared right before serving, ensuring its freshness and light texture. It is particularly well-suited for pairing with fruity flavors, as its creamy sweetness beautifully complements the natural tartness and juiciness of fruits. Flavor of Whipped Cream Frosting: Light and mild flavor Color of Whipped Cream Frosting: Ivory to Pale Yellow Texture of Whipped Cream Frosting: Airy and fluffy Stiffness of Whipped Cream Frosting: Very soft and prone to collapsing; will lose consistency over time and should be used right away or refrigerated Uses of Whipped Cream Frosting: Great frosting for topping summer cakes like strawberry shortcakes and berry cakes Whipped Cream Frosting Recipe Difficulty: Medium; the mixture requires attention since it is prone to over-mixing and curdling How to Make Whipped Cream Frosting To make whipped cream frosting, you use a whipped cream recipe and add mascarpone to firm it up and make it stable enough for frosting a baked good. The powdered sugar has cornstarch in it, which is essential for stabilizing the whipped cream. Whipped together heavy whipping cream and powdered sugar, starting your mixer on a low speed and covering the bowl with a dish towel to prevent a powdered sugar cloud. Be sure to keep a close eye on the mixture as it whisks together or it can overmix and curdle. Mix for approximately 4 minutes or until the mixture is light and fluffy. Add in your flavoring, such as vanilla extract, and mix for just a few seconds. At this phase, you will have a light whipped cream that can be used as is. To create a stable frosting, spread creamy mascarpone cheese in a separate bowl to smooth it out and remove lumps. Add the smooth mascarpone cheese to the whipped cream and give it a few mixes on low. Finish by folding the frosting by hand until uniform. 9. Seven Minute Frosting Seven minute frosting derives its moniker from the length of time it requires to make it. It offers a melt-in-your-mouth texture and delicate sweetness. Its subtle flavor complements a wide range of desserts without overpowering their inherent flavors. With just a handful of ingredients, including sugar, egg whites, and cream of tartar, this simple recipe transforms into a luscious, cloud-like topping that can elevate any dessert. Flavor of Seven Minute Frosting: Sweet and marshmallow-like Color of Seven Minute Frosting: White Texture of Seven Minute Frosting: Fluffy, light, and airy; provides a melt-in-your-mouth experience Stiffness of Seven Minute Frosting: Starts off soft but can harden the longer it sits out, developing a crust over time; may start to absorb into the sponge if not eaten the same day Uses of Seven Minute Frosting: Can be dolloped on cupcakes or rippled over cakes for a fluffy look and pure white finish, often paired with shaved coconut Seven Minute Frosting Recipe Difficulty: Medium; you will need a double boiler and must monitor the mixing process How to Make Seven Minute Frosting To make seven minute frosting, you’ll need to cook the ingredients in a double boiler then allow it to mix and cool for approximately seven minutes (give or take). Mix your sugar and cream of tartar together to evenly distribute the ingredients. Add the sugar, cream of tartar, egg whites, and water to a mixing bowl and whisk together. Place your bowl on a double boiler and whisk periodically until the mixture looks frothy. Beat the mixture on a stand mixer or with a hand mixer for approximately 7 minutes until you achieve stiff peaks. Back to Top 10. Ganache Ganache is a cross between frosting and icing, and it is very versatile for coating different pastries and desserts. Composed of just chocolate and a hot liquid, it's perfect for dipping fruits and hearty types of donuts into, or drizzling over pies and cakes. If you chill ganache, you can make chocolate truffles as a bite-sized dessert option. Flavor of Ganache: Rich and chocolatey Color of Ganache: Glossy Dark Brown Texture of Ganache: Creamy, silky, and thick Stiffness of Ganache: Liquidy and pourable; does not stiffen unless chilled Uses of Ganache: Topping on cheesecakes, eclairs, and cupcakes; filling for pastries and cakes Ganache Recipe Difficulty: Easy; only requires 2 ingredients How to Make Ganache Chocolate ganache can be made with any hot liquid (cream, coffee, etc.) combined with dark, milk, or white chocolate. The consistency can also be impacted by the amount of liquid added. Chop up chocolate chips or chocolate bars and place them in a heat-safe bowl. In a separate pan, heat heavy cream or heavy whipping cream on medium heat until it is scalding (just under boiling). Pour the cream onto the chocolate and allow it to sit for 1-2 minutes. Whisk the mixture until the ganache thickens and is fully incorporated. *To create a frosting out of ganache, simply whip the finished product on high for about 4 minutes to achieve a fluffy and pipable consistency. 11. Fudge Frosting Fudge frosting is an indulgent frosting for those who love chocolate. Its smooth and velvety texture is achieved by combining high-quality cocoa powder, butter, and powdered sugar. The result is a glossy and irresistible frosting that adds a luxurious touch to any baked creation. Due to its richness, it is often paired with plain sponges or tart desserts to create a harmonious balance. Flavor of Fudge Frosting: Decadent, sweet, and chocolatey Color of Fudge Frosting: Light Brown to Brown Texture of Fudge Frosting: Creamy and smooth Stiffness of Fudge Frosting: Pipeable; soft and spreadable; may stiffen up over time to a fudge-like consistency Uses of Fudge Frosting: Spread over yellow cake or piped onto cupcakes; because of its sweetness, it is best paired with mildly flavored sponges Ganache Recipe Fudge Frosting: Easy; requires few ingredients and supplies How to Make Fudge Frosting There are a few ways to make fudge frosting. Some bakers choose to use cocoa powder while others use chocolate bars. You may microwave your ingredients or cook them on a stove. The instructions below are for frostings made with cocoa powder and cooked on a range top. On low heat, melt butter and then slowly mix in the cocoa powder. Once the mixture resembles a paste, transfer it to a large mixing bowl. On a low speed, mix in powdered sugar and milk, alternating between the two. Add the vanilla and mix on medium-high for about 5 minutes until smooth and creamy. 12. Fondant Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look. There are three types of fondant: rolled fondant, marshmallow fondant, and poured fondant. They are all used for coating sponges and pastries but will provide slightly different results. We will be focusing on rolled fondant below. Flavor of Fondant: Sugary and sweet; can be flavored in the cooking process Color of Fondant: White; can be easily colored Texture of Fondant: Smooth and marshmallow-like consistency; slightly chewy Stiffness of Fondant: Stiff and malleable, can be rolled out into sheets and shaped Uses of Fondant: Creates a clean and smooth cover on cakes; molded and cut into shapes for cake decorations Fondant Recipe Difficulty: Hard; requires a variety of ingredients, equipment, and physical effort How to Make Fondant To make rolled fondant, you’ll need to combine powdered sugar, corn syrup, and a shortening to create a pliable paste or sheet for your cakes. Add clear unflavored gelatin to cold water and allow to sit until thick. Mix the gelatin and heat the mixture in a double boiler until dissolved. Add glucose syrup or corn syrup and glycerin to the mixture and stir until fully incorporated. Slowly stir in the shortening and remove from heat before it melts completely. Add in the vanilla or additional flavoring and allow to cool until the mixture is lukewarm. Place half of the icing sugar in a bowl. Create a well in the center and drop in the mixture. Stir the mixture with a wooden spoon until most of the sugar is incorporated and add the rest of the sugar in until the mixture is no longer sticky. Sprinkle some powdered sugar on a clean surface and dump the fondant onto the sugar. Knead the fondant until it is smooth and pliable. Add more sugar if it is too soft or wet. Back to Top Types of Frosting with Pictures Check out our visual guide to the different types of frosting with pictures. This helpful infographic makes identifying and applying the best frosting for your baked goods easy. Printable Version Regardless of the type of bakery you own, you’ll find that frosting is an essential part of your business. Use this guide to find the right frostings for your recipes, and make a great impression on your customers.