Welcome to howtocookthat
I am Ann Reardon Today I am going to show you how to make seven
different types of frosting and we are going to put them each through a taste test and
then we are also going to put them out in the hot Australian sun to see how well they
hold up and test if they can be used with fondant. Our first frosting recipe is American buttercream
and this is the frosting most people are familiar with. Beat your butter until it is smooth.
All of the quantities that you are going to need for these frostings are on the website
howtocookthat.net I will put a link to the recipes in the description just below this
video. Stir in your icing sugar or confectioners sugar and then beat it on high speed for at
least a minute. Add in 1-2 tablespoons of milk.
Then for all of the frosting recipes that I am doing today I am adding 1/2 a teaspoon
of vanilla essence and a pinch of salt. Scrape down the sides of the bowl and beat until
it’s smooth. American buttercream is easy to make and it
pipes well and that’s why it is so popular. Lets see what my taste testers think of it. This one is very sweet.
This one is my favorite I think I’d give it a 5 out of 5
Quite grainy in texture IT;s really sugary and nice and like you get
a sort of crunch with it. Tastes like birthday cake icing
but very traditional tasting so I would say I’ll give it a 3.
Disgusting I give it a one it’s all like gritty and sugary in a bag way. It was really sugary
Tastes like icing I would make like simple you can really taste the sugar
while you are eating it I’ll give it a five because I really love sweet things. But it’s good I’ll give that one a five because
I would usually make it so it has to be the best. For our second frosting we are making french
buttercream. Mix together the sugar and water in a saucepan.
Whip the egg yolks on high until they are pale, I recommend that you use pasturized
eggs for any of these frostings that have eggs in them. Heat the sugar and water in
a saucepan until the sugar dissolves and then continue to heat it until it reaches 238 farenheit
or 114 centigrade. Then with the mixers running pour that hot sugar syrup into the yolks.
It will turn into a consistency a bit like milk but just keep beating it and it Will
go pale and thicken up as it cools. Then add in the butter a little at a time. Then add
the vanilla and salt and keep beating on high for a minute or two until it is smooth and
glossy. Then pipe it onto your cupcakes. Mmmmm The icing tastes really flavourable. It is nice its sweet its not too sweet but
its nice an creamy. The icing really rates a tiny bit buttery.
I’d give it a 2 because it doesn’t have enough sugar in it. The one is very buttery very rich tasting
really smooth. It’s too creamy and I don’t really like the
flavour of it. I give it a four. I’d give this one a four,
A three, a four. To make italian meringue frosting add some
cream of tar tar to the egg whites. I am using pasturised egg whites that you can buy in
a carton for this. Beat on high speed until you have soft peaks. Mix together the water
and caster sugar. And heat, stirring until the sugar is dissolved.
Then add a candy thermometer just like we did with the French buttercream and heat until
its 238 F or 114 Centigrade. Then turn your beaters on and pour in the sugar syrup in
a thin stream. At first it’;s going to go all liquify but just like we did with the
other one keep beating and keep the mixers running for about 5 minutes and as it cools
it will thicken up. Then you can add your vanilla and your salt. You end up with a light
fluffy fat free frosting. It pipes well but expect it to drop down and lose some of its
height. I like it because it sort of tastes like meringue. Very very soft not overly sweet.
Was that even icing. Very very light foamy I like it four.
A five, I din’t even feel like there was icing. I’d give it a four.
Oooo this one looks cool. I’ll give it a 2, me too.
To make Swiss buttercream take cooled Italian meringue frosting and add cubes of butter.
At first it will look a bit like this curdled lumpy mess. But just keep on whipping it on
high and it will come together to form a smooth glossy frosting. Thick creamy, not very sweet.
I don’t really like it so I think I’d give it a q out of five.
There’s not heaps of flavor I’ll give it a three. Yeh definitely a one I don’t like it,
a three, it’s good I;ll give that one a three. Next we have ermine frosting. To make this
beat together butter and caster or superfine sugar until it is smooth and pale. In a saucepan
whisk together the flour and the milk and then stir it over high heat, the mixture will
start to get lumps, keep stirring it over the heat and then it will thicken into a smooth
paste. Once it is thick keep stirring it for another minute just to allow all those starch
granules to burst so you don’t have a flowery taste to it. Allow it to cool. To speed up
the cooling process I placed the base of the pan in a sink of cold water. Then with the
beaters running add one spoonful at a time. Add your vanilla and salt and beat until light
and fluffy. I like it I’ll give it I think yeh a four.
It tastes a tiny bit salty to me. It’s got a nice creamy sort of feel to it.
I will give this one a three. So I’ll give it a four.
Yeh I think I’ll give it a four because it’s quite sweet.
It tastes sugary. I don’t know it’s too hard. That ones a good
one, I would go 4. Traditional cream cheese frosting is made
by beating together cream cheese and butter until they are smooth, this is easiest if
you’ve bought both ingredients up to room temperature first. You need to be using the
block cream cheese not the spreadable ones that you buy in a tub because they are too
soft. Stir in your icing or confectioners sugar
and then beat on high for 2 minutes. The frosting is quite soft but holds its shape reasonable
well when swirled onto a cupcake. I am going to need to run after this. I think
its gross and disgusting I think I’ll give it a one it’s sort of sour. I love cream cheese
so I’ll go number 5. It’s sour but I reallly like it I will give it a four. It tastes like
what my mother in law puts on carrot cake. Um and I’ll give it a four.
whooah that, I’ll give it a one. I’ll give it a one. So I wouldn’t use cream cheese frosting on
a cake for young kids. Next we have white chocolate ganache, to make
you heat up your cream until it just starts to boil and then pour the hot cream over white
chocolate. Let it sit for 30 seconds and then stir it in.
If there are still lumps of white chocolate you can microwave it for 10 seconds and stir
it again until its smooth. Leave it to cool overnight or if you are in a hurry you can
pour it into a large bag and then spread it flat and put that on a shelf in the fridge
for about an hour. Once it has thickened up Put it into the bowl
of an electric mixer and beat on high for 2 minutes.Then add your vanilla and a small
pinch of salt. It pipes nicely and holds its shape as it
is quite a thick frosting. If you want it to be softer you can increase the ratio of
cream to chocolate. I like this one.
Mmmm tastes a lot like white chocolate. And I thin it’s my favorite so far, five.
I like the flavour but I think the texture is a bit too hard I think I’ll give it a two.
It tasted really nice so I’ll give it a 5. That one is thicker than the other ones just
so you know but it’s still good still four. A five.
Here we have some of each frosting piped onto fondant and left overnight. If the moisture
content in the frosting is too high then the fondant will start to weep. And that is exactly
what has happened with the italian meringue and cream cheese frostings. But the rest it’s
all fine. So if you had your italian meringue or cream cheese under fondant on a cake then
the underneath layer of the fondant would start to dissolve and you’d get a puddle of
sticky liquid oozing onto the cake platter. Lets see what happens if we put the cupcakes
outside on a hot day. Today it is 32C or 90F and these cupcakes have been in the fridge
for several hours before going outside. If you have this frosting under fondant on a
shaped cake then you are going to need your frosting to hold up in the heat if you want
you cake to stay together. All the frosting starts to soften but after 20 minutes in the
heat the ganache and the french buttercream just collapse. The swiss, ermine and american
all start to bow down too and the swiss topples over after 30 minutes. The others manage to
hold on for at least 45 minutes So the best frostings for outdoors are ermine,
american, cream cheese and italian meringue. Thanks for watching subscribe to howtocookthat
for more cakes, chocolate and dessert recipes and leave your request in the comments below
and I’ll see you all on Friday. [music: the Boat song by youtube.com/setsailtv used with
permission] Oops sorry my blonde hair is in the way, oh
that’s an issue, don’t do that, don’t do that at home.
Because I just like it all. so [bang] that just fell in front of the camera.
Ready set last one, so sad. I’ll give it a one.