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frosting

post #1 of 7
1/14/08 at 6:04am
Thread Starter 
can someone tell me how to make the kind of frosting that is like whats on a hostess cupcake? the kind that gets very firm like on maple bars what do I do?:roll::crazy:
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post #2 of 7
1/14/08 at 5:20pm
i just figured it was icing sugar and egg whites?

but then its a well known fact that anythin above a bechamel confuses the **** out of me :D
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post #3 of 7
1/17/08 at 3:44pm
The type of texture you want is, I believe, a cooked icing. Icing is generally thinner and contains less fat than a frosting. Here is one from the Betty Crocker cook book described as follows. "Tases like a cooked fudge frosting. Very dark and chocolately. No eggs." Melt together over hot water 3 T. shortening and 3 oz. bittersweet chocolate. Blend in 2 C. sifted confectioners sugar, 1/4 t. salt, 1/3 C. milk, 1 t. vanilla. Stir until smooth. Place bowl in ice water and continue stirring until thick enough to spread. If icing too soft and doesn't "set up", reduce the amount of shortening. Hope this is what you're looking for.
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post #4 of 7
1/18/08 at 12:19pm
i know that "royal" icing or frosting is what they use in ginger bread competitions because it sets up so hard... might wanna check it out.
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post #5 of 7
1/18/08 at 12:29pm

Meringue Powder

Royal icing is freaky stuff. It is really gooey and then sets hard. It is really easy to make. Buy Meringue Powder. Mix with water and food coloring. The stuff lasts forever. Scary, I know.
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post #6 of 7
1/19/08 at 4:07am
Royal is egg whites (or meringue powder), water & powedered sugar... lots of it. It set hard and works like glue. That probably is not what you are looking for.

I am going to move this thread over to the baking forum. You may get some better insight there.
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post #7 of 7
1/20/08 at 9:07am
I would use ganache which is nothing more than bittersweet chocolate (8 oz), heavy cream (16 oz) and vanilla. You bring the cream just to a boil and then pour the cream over chopped choc and vanilla and stir. Let it thicken slightly and then while it is still pourable, pour over the cake. Once it is cooled it has the consistancy of a truffle.
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