cooking

Making the Frosting was a Tough, But Happy Journey

That you see there is a frosting I made from scratch. It looks liked whipped cream, and yes, it does contain heavy cream. However, it is whipped buttercream icing.

The process of this was no easy task. In fact, it took time to get right. I don’t just mean that for the specific one pictured. I also am talking about other moments I made icing, whether it was buttercream, cream cheese, or just whipped cream frosting.

You could tell me to just buy a premade frosting from the grocery store. However, my family doesn’t really like that. Not only do those kinds contain ingredients that don’t exactly please my parents or brothers, but they think I can do a better job. After all, I know what goes in the icings and any food I make from scratch.

In fact, this is one of the cases where less is more. Homemade frosting consists of softened butter, powdered or confectionery sugar, vanilla extract, and milk or cream. Of course, you can also use food coloring to dye the icing or cocoa powder to give it a chocolate flavor. You may use shortening or almost extract, as well. That is, if you are not allergic to nuts, nor is anyone you serve the dessert with the frosting.

But one thing that you should take seriously is the amount of liquid you put in your homemade icing. Otherwise, it won’t mix well and the thickness might not please you. What happened to me when I added lots of heavy cream to my buttercream frosting was that there were chunks in it, even though I used an electric mixer. It also tasted sour. My goal was to make a whipped buttercream icing. And what I discovered is that in order to get the right consistency, adding a little at a time is absolutely necessary. I start off with the butter, sugar, and vanilla, followed by two tablespoons of heavy cream. Then I mix them for a few minutes. If I want more, then I add a little extra. The process repeats until the thickness is where I want it to be.

The message you want to take home is that you should take little steps at a time when making icing, even when following a specific recipe. I wouldn’t recommend pouring a lot of liquid with mixed butter. In fact, the only time you should really pour a large amount of fluid is if you are cooking whipped cream icing, and without butter. You would stabilize the whipped cream with unflavored gelatin. But that’s another topic.

Anyway, I hope this post helps. Also, take your time when making frosting. It could take several minutes for your icing to satisfy your desires.

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