Using a Whipped Cream Dispenser
Whipped cream siphons are versatile pieces of equipment that are most commonly used for creating fresh whipped cream. But, these siphons have a variety of uses in foodservice that many chefs may not know about. Keep reading to learn about what whipped cream dispensers are, how they work, and three unique ways that you can use them in your bar or restaurant.Shop Whipped Cream Dispensers and Chargers
What Is a Whipped Cream Dispenser?
A whipped cream dispenser is a handheld kitchen tool that uses nitrous oxide gas to whip ingredients, which gives them a soft and pillowy texture. Whipped cream siphons work by incorporating nitrous oxide gas into the product, which then creates lots of tiny bubbles and gives it a light and whipped texture.
What Are Whipped Cream Chargers?
Whipped cream chargers are small metal canisters that are filled with nitrous oxide (N2O) and placed into a whipped cream dispenser's charger holder. When activated, the N2O is released into the canister and stabilizes the cream, making it thick and airy.
How to Use a Whipped Cream Dispenser
Making your own whipped cream is super easy, requires minimal ingredients, and is ready to use in no time. Plus, it can help save on costs and it does not contain any gums, additives, or emulsifiers, unlike most store-bought whipped creams.
- Insert head gasket into dispenser head.
- Insert dispensing piston into dispenser head.
- Screw decorator tip onto dispensing piston.
- Fill bottle with pre-chilled mixture. Be sure not to overfill past fill line.
- Screw dispenser head onto bottle, making sure it is secured tightly and evenly.
- Insert compatible whipped cream charger into the charger holder.
- Screw the charger holder with the inserted charger onto dispenser head until hearing hissing sound of gas being released.
- Vigorously shake bottle six to ten times.
- Unscrew charger holder and throw out empty charger, recycling it if possible.
- Turn the whipper upside down and gently press lever to dispense.
Three Unique Ways to Use Your Whipper
While many foodservice professionals refer to the tool as a whipped cream dispenser or siphon, it can be used for many tasks other than making whipped cream. Many dispensers also come with several different tips and accessories, which you can use to decorate baked goods or to create a beautiful presentation for your customers. Here are three foods that you can make using a whipper:
You may have never heard the word ‘espuma,’ but if you’ve eaten at a gastropub or fine-dining establishment, chances are you’ve eaten espuma before. Espuma is a Spanish word that means foam or froth, and, in cooking, it refers to warm edible foam. Espumas are made by combining vegetable purees, soup, or stock with a thickening agent and nitrous oxide, creating an airy, edible foam. When plating your dishes and espumas, you can use different attachments to create an attractive presentation.
Another unique use for your whipper is creating bubbly and airy batters for pancakes, waffles, or deep frying. Occasionally, pancake and waffle batter can end up thick, resulting in a product that is too dense. One way to ensure that your batter turns out light is to use a whipper. Adding nitrous oxide to your batter creates light and pillowy pancakes and waffles. Additionally, you can use whipped cream chargers to lighten your fry batter, resulting in crisp fried food that isn't too heavy or oily.
Although cream whippers are mainly used in kitchens for food preparation, you can use them to make a variety of cocktails and beverages. Additionally, you can make multiple kinds of cocktails in whippers, ranging from drinks that are fizzy and bubbly to others that are thick and creamy. Even if you're looking to make non-alcoholic drinks, injecting your cocktails with nitrous oxide can give them an effervescent texture and refreshing taste.
Cream dispensers and whippers have a variety of uses outside of just making fresh whipped cream. You can use them to create airy foams, delicate batters, and even bubbly cocktails. Plus, there are several types of attachments and accessories that you can outfit your whipped cream dispenser with, increasing their capabilities. As a result, whippers and dispensers are the perfect multi-purpose tool for any style of foodservice establishment.
Making Cold Foam
You don’t have to be a coffee connoisseur to know that cold foam is the latest coffee trend taking the barista scene by storm. Mimicking steamed milk, this foamy sweet topping has become a popular request atop many iced drinks beyond coffee. We’ll teach you how to make cold foam so you can take your coffee drink menu to the next level. What Is Cold Foam? Cold foam is a frothed topping for ice drinks usually made with low-fat or non-dairy milk and sweetener. After a limited release in 2014, Starbucks® introduced cold foam on a wide scale in 2018 to mimic the creamy layer on top of lattes and cappuccinos. Unlike steamed milk, which would dissolve rapidly over a cold beverage, cold foam is meant to hold its integrity on an iced drink so the contents can be enjoyed with the creamy topping. It is now a staple on beverage menus across global franchises like Dunkin’® and Jamba Juice. How to Make Cold Foam Whether you’re starting a coffee shop or sprucing up your favorite iced drinks, try this easy-to-follow cold foam recipe to add a frothy topping to your beverages. You’ll need the following to prepare your DIY cold foam: Low-fat or non-dairy milk Simple syrup or flavoring syrup Handheld milk frother or French press To make cold foam for coffee, follow these simple steps: Pour low-fat or non-dairy milk into cup. Add simple syrup or flavoring syrup to taste. Froth mixture for 15 to 20 seconds until fluffy. Scoop cold foam with spoon and gently ladle it onto surface of cold beverage. Editor’s Note: You can make your own simple syrup or use a store-bought syrup for cold foam. Cold foam drinks are typically served without a straw so the beverage can mix with the sweet cold foam as the customer drinks. Try using sip-through lids so your customers can enjoy their cold foam orders on-the-go. How to Froth Milk without a Frother What if you don’t own a milk frother? That’s alright because you don’t need one to make cold foam. Try these other milk-frothing alternatives: French Press - Used short pumps with a French press to introduce air into the milk mixture and achieve foamy results. Immersion Blender - The whipping action of an immersion blender can help you create a foamy texture in place of a milk frother. Commercial Blender - For large batches, you can use a commercial blender for a few seconds to whip up cold foam. Mason Jar - For small batches, vigorously shake the milk mixture in a mason jar until foamy. Best Milk for Cold Foam Hot coffees like lattes and cappuccinos call for types of milk with higher fat content to help hold their structure, but cold foam is the opposite. The best milk for cold foam is low-fat milk because it has a higher protein percentage than whole milk and is light enough to hold the whipped air. There are a handful of milk alternatives that you can use for cold foam as well. Try some of the following for your cold foam drinks. Low-Fat Milk - Use skim milk to 2% milk for cold foam to add creaminess to the beverage as it is sipped. Almond Milk - For a dairy-free option, reach for almond milk to make your cold foam. With its subtle natural flavor, it can be easily customized to the flavor profile of your drink menu. Oat milk - Craft a vegan menu with oat milk cold foam. This dairy-free option froths easily and provides exceptional creaminess to your beverages. Coconut Milk - Coconut milk is light, vegan-friendly, and naturally flavorful, pairing nicely as a cold foam topping for sweet drinks. For added creaminess, swap the coconut milk for coconut cream. While you can still use whole milk or heavy cream for superior creaminess, the foam will deflate at a quicker pace than low-fat or non-dairy options. Cold Foam Drinks Starbucks® originally crafted cold foam to top off their popular cold brew coffee drinks, but the potential has expanded beyond the caffeinated selection. Add an eye-catching cold foam topping to some of the following cold drinks and frozen desserts: Iced Coffees - Lattes, cold brew, nitro coffee Iced Teas - Matcha tea lattes, Thai teas, iced chai lattes Soda Floats - Italian sodas, root beer floats Frozen Drinks - Slushies, smoothies Cocktails - Moscow mules, espresso martinis, strawberries and cream cocktails, frose Cold Foam Flavors The best thing about cold foam is that it can easily be customized for your beverage menu. With the addition of some flavoring syrups or spices, you can create a cold foam flavor profile that will impress your customers. Here are just some fan-favorite cold foam flavors: Maple Cold Foam - Milk, maple syrup, vanilla extract Salted Caramel Cold Foam - Milk, caramel flavoring syrup, sea salt Chocolate Cold Foam - Milk, cocoa powder, malt powder Pumpkin Spice Cold Foam - Milk, pumpkin pie spice, pumpkin puree, salt Raspberry Cold Foam - Milk, raspberry flavoring syrup Delight your cafe customers by adding cold foam as an option on your beverage menu. With so many flavor profiles and customizations to explore, you're sure to craft drinks that will have your patrons coming back for more.
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.
How to Frost a Cake
If you are planning to start a bakery, knowing how to ice a cake is an essential part of the business. We’ll show you a few frosting tips to help you achieve smooth and clean sides on your cakes for a professional-looking final product. Learning how to frost a layer cake helps you to create a strong foundation for any celebration, from weddings and graduations to birthdays and baby showers. Shop All Cake Decorating Supplies How to Frost a Cake Video Learn how to professionally frost a cake by watching our video below: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/dOyR8jepw-Y?rel=0" frameborder="0" allowfullscreen=""></iframe> Cake Decorating Tools In order to learn how to ice a cake smoothly, you’ll want to start by stocking up on the proper tools. Ranging from a turntable to different types of spatulas, here’s are some cake frosting tools we recommend to help you get started: Cake board or cake circle Cake turntable Cake leveler or serrated knife Straight baking spatula Offset baking spatula Cake scraper or bowl scraper If you don’t have access to a cake turntable, it’s possible to make your own. This can be done by turning a mixing bowl upside down and placing a plate or an upside-down cake pan that fits the diameter of your cake on top. How to Decorate a Cake Like a Professional Use our easy-to-follow instructions to learn how to frost a cake like a professional: 1. Trim the Cake Completely cool each tier before you start working with your cake. Start by using the cake leveler or serrated knife to cut off the slightly domed top of your sponges. Use your cake board as a template and trim off the browned edges around your sponge. Tip: Place a piece of parchment under each sponge to make them easier to lift and maneuver. You can use the scraps of the cake to make cake pops afterwards. 2. Stack the Cake Start by adding a dollop of icing onto the center of your cake board or plate and slightly spread it around. This keeps the cake sponge from sliding around while you work with it. Place the first sponge onto the center of your cake board. Using a piping bag, pipe a swirl of icing along the top of your first cake tier. Use your offset spatula to evenly smooth out the icing. You can add any additional fillings at this time. Set the next layer of sponge directly even with the layer of sponge below it. Repeat the icing and stacking steps until you have reached the top tier of the cake. Do not ice the top of the final sponge yet. Tip: Consider placing a few strips of parchment paper under the edges of your cake. This makes it easier to remove excess icing and keep your cake clean and presentable. 3. Add the Crumb Coat Follow these steps to learn how to crumb coat a cake: Spread a layer of frosting over the sides of the cake using a straight spatula. The icing layer does not have to be thick. You should be icing on the opposite side of the cake from the hand you are using. Spin the turntable with your free hand to reach each side of the cake instead of maneuvering yourself around the cake. Once the sides are covered, use the offset spatula to spread frosting over the top of the cake. Sweep the excess frosting towards the center of the cake to create a clean edge. Chill the cake in the refrigerator for about 30 to 60 minutes. Tip: If you want to achieve a naked cake look, you can stop at this step. What Is a Crumb Coat? A crumb coat is a light layer of icing that forms a barrier between the sponge’s surface and the final coat of icing. It ensures that crumbs stay out of the outer layer of frosting so that the finished product is smooth and without blemishes. 4. Frost Your Cake Spread a thick layer of buttercream icing over the sides of your cake, approximately 1 centimeter in thickness, using a straight spatula. Don’t worry about it being perfectly smooth at this stage. Angle the cake scraper at 90 degrees to the cake and sweep the scraper across the surface by spinning the turntable. This allows you to evenly distribute the buttercream icing. As the icing spreads, you’ll see some excess building on the front of the scraper. Simply return the excess to your icing bowl. Add a dollop of icing to the top of your cake and spread it evenly across the top with your offset spatula. Using the cake scraper, sweep the excess from the edges towards the center of the cake to create a smooth surface. Tip: Be sure to not lift your spatula or scraper directly off the cake to keep from peeling off the crumb coat. Sweep the spatula over the surface of the cake and angle it off instead of lifting away. 5. Add Final Decorations to the Cake Once your cake has been frosted smoothly, it should be ready for further decorations. You can now add some piped buttercream roses or writing to the top of the cake to customize it to your customers’ liking. Cake Decorating Tips and Tricks Learning how to decorate a cake with icing is an essential skill for any baker. Here are a few more tips to keep in mind to improve your cake-making efficiency and ensure that your cakes look professional every time. Reduce Cake Doming Cake doming is usually caused by baking at temperatures that are too high for the batter. Use an oven thermometer to ensure that your oven is reaching the desired temperature of your recipe. You can also use a wet cake strip around your cake pan to keep the outside of your cake from cooking too quickly. Easily Coat Your Cake You may want to decorate the sides of your cake with baking toppings, like sprinkles, nuts, red velvet crumbs, etc. To do so, hold a bowl under the edge of your cake and pat a handful of your decorations onto the side of your cake, allowing the excess to fall into the bowl below. Practice Your Piping Piping words onto a cake can be challenging! Before you add your message to the cake, practice your piping on a piece of paper by testing out different types of pastry bags and tips. Once you’re comfortable piping your message, outline your message on the cake with a toothpick and follow the outline to create a neat and legible final product. Once you frost your cake and decorate it, cut the cake for your guests and serve! You’ll be preparing showstopping cakes in no time after implementing some of these tips and tricks!