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1. FROSTINGS
AND ICING
Presented by:
Riza Quider Bedayo
TLE Instructor
FSM 212

2. Icing
Icing also called frostings,
are sweet coatings for
cakes and other baked
goods.

3. 3 Main
Functions of
Icing:
1.Fondant
2.Buttercream
3.Foam-Type

4. 1.Fondant
• Fondant is a sugar syrup that is
crystallized to a smooth, creamy
white mass.
• When applied, it sets up into a
shiny, nonstick coating.
• The key is to control the
temperature so when the crystals
form, they are microscopically tiny.

5. Fondant Recipe

6. 2. BUTTERCREAMS
• Buttercream icings are light, smooth
mixtures of fat and sugar.
• They may also contain eggs to
increase their smoothness or
lightness.
• These popular icings for many kinds
of cakes are easily flavored and
colored to suit a variety of purposes.

7. Variations of Buttercream
Formulas
1. Simple buttercreams
-are made by creaming together
fat and confectioners' sugar to the
desired consistency and lightness.
-A small number of egg whites,
yolks, or whole eggs may be
whipped in.

8. 2. Meringue-type
-a mixture of butter and
meringue.
-These are very light icings.
-The most frequently made of
these kinds of buttercreams is
Italian buttercream.
Variations of Buttercream
Formulas

9. Variations of Buttercream
Formulas
3.French buttercreams
-are prepared by beating a boiling
syrup into beaten egg yolks and
whipping to a light foam. Soft
butter is then whipped in.
These are very rich,but
light,icings.

10. 4. Pastry cream-type
-is made by mixing equal parts
thick pastry cream and
softened butter and whipping
until light.
-If more sweetness is desired,
sifted confectioners' sugar may
be mixed in.
Variations of Buttercream
Formulas

11. Variations of Buttercream
Formulas
5. Fondant-type
-is simple to make with only a few
ingredients on hand.
-Simply cream together equal
parts fondant and butter.
-Flavor as desired.

12. Buttercream Shelf Life and
Right Temperature
• Buttercreams may be stored, covered,
in the refrigerator for several days.
• They should always be used at room
temperature to have the right
consistency.

13. Flavoring Buttercreams
。 Chocolate-Use 3 ounces (90 g) semisweet dark chocolate. If your buttercream
base is very sweet, use 1 1/2 ounces (45 g) of unsweetened chocolate instead.
o Coffee-Use 2/3 fluid ounces (20 mL) coffee compound (coffee flavoring), or 1
1/2 tablespoons (5 g) instant coffee dissolved in 1/2-ounce (15 mL) water.
o Praline - Use 2 to 3 ounces (60 to 90 g) praline paste. Blend with a little of the
buttercream until soft and smooth, then blend this mixture into the remaining
buttercream.
o Almond-Use 6 ounces (180 g) almond paste. Soften almond paste with a few
drops of water. Blend in a little of the buttercream until soft and smooth, then
blend this mixture into the remaining buttercream.
o Extracts and emulsions (orange, lemon). Add according to taste.
。 Spirits and liqueurs. Add according to taste. For example kirsch, orange
liqueur, rum.

14. Buttercream Recipe

15. 3. FOAM-TYPE ICINGS
• sometimes called boiled icings,
• are simply meringues made with
boiling syrup.
• Some also contain stabilizing
ingredients like gelatin.
• Foam icings should be applied
thickly to cakes and left in peaks
and swirls.
• These icings are not stable.

16. • Soak 1/4-ounce (8 g)
gelatin in 1 1/2ounces
(45ml) cold water.
• Warm the water to
dissolve the gelatin.
• Prepare plain boiled
icing.
Marshmallow Icing

17. Variations of Buttercream
Formulas
Fudge-Type Icings
- are rich and heavy.Many of
them are made somewhat like
candy.
-Fudge icings may be flavored
with a variety of ingredients.
They are stable and hold up well
on cakes and in storage.

18. • Royal icing is made with egg
whites, which make it hard
and brittle when dry.
• It is used almost exclusively
for decorative work.
• Pure white royal icing is
most often used, but it may
also be colored.
Royal Icing

19. Thank You!