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.

cooking

Food, Wonderful Food, & Great Dietary Accommodations

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Nearly one year ago, about a month after graduating from college, I had developed an “allergy” toward tomatoes. Now why do I put the word, allergy, into quotation marks, you might ask? Well, although anything with tomatoes would cause my face to break out or my lips to tingle, I got tested for that, and it turned out to be an intolerance. So if somebody else consumes tomatoes around me, I’m fine. However, if I ate tomato products, it would lead to a problem.

For the next few months, I was let down on how I couldn’t have all those goodies I used to be able to enjoy, like marinara sauce, ketchup, salsa, barbecue sauce, and more. I would only be able to eat pasta with pesto, alfredo, or garlic and oil.  I would also have to ask about dish ingredients in restaurants.

However, in September, I found a new solution to my tomato intolerance. That was red bell peppers, which my body could still tolerate. I would make nearly everything I’d listed above (except barbecue sauce) with peppers. I would broil them, let them sit in brown paper bags, peel them, and prepare them like tomatoes. They taste a little similar, but not really close to alike.

Bu a few months ago, or so, I mixed carrots with peppers to make marinara sauce. And guess what? It really made a difference. The carrots made the sauce taste more like tomatoes than ever. And I didn’t receive an allergic reaction.

So if you ever develop an allergy or intolerance to certain foods, you can experiment with substitutions. I actually have a couple friends with dietary restrictions. One has come to my past parties in recent years. She is allergic to peanuts, which are in so many different products. I had to make a lot of my party food from scratch. Not only that, I would have to check ingredients and research them. I have even contacted companies to confirm, whether or not, the products had nuts.

You can always substitute ingredients for cooking, whether it’s for you or someone else. You would be surprised how easy it is and how much you can learn.