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Question about frosting

post #1 of 15
Thread Starter 

For my sisters 21st b-day i made her a cake. I used fondant, which came out good, but i also wanted to use frosting to decorate it with. The problem was, it was too runny to use to make designs with. The recipe I used called for, butter, milk, vanilla extract and powdered sugar. So i thought that I might have used too much milk. SO i made it a second time using less milk, and it still came out runny. Am i missing something? Or should i try using even less milk? Add cornstarch too it? I don't know. HELP!

post #2 of 15

You might have found a dud recipe.  Sometimes there are typos that are not corrected, and you get too much or too little of something. 

 

The butter in frosting should not be melted - that's one thing.  There should be very little milk in it.  I suggest doing it more by eye, esp if you;re only decorating with it.  Put butter in the mixer and cream it.  Add sugar slowly and then add the milk even more slowly.  When the consistency is right, stop, no matter what the recipe says.  For decorating i don;t even bother with a recipe. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 15

Why are you using any milk at all?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 15

My understanding is that you can get more sugar into it if you add a little milk, and it will be more easy to squeeze through the pastry decorator, and the greater proportion of sugar to butter (since this is to decorate and not to add flavor) keeps it from melting as easily if it's hot out. You want the decorations to be soft enough to squeeze but not to melt.  Or am i just b***s***ting

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 15
Thread Starter 
Quote:
Originally Posted by Ed Buchanan View Post

Why are you using any milk at all?


The reason i am using milk is because that's what the recipe said. I don't know a lot about baking, so i am teaching myself the best that i can. :D

post #6 of 15
Thread Starter 

Siduri

 

Thanks. I will try that next time. I found the recipe on the back of a cake flour box. I have gotten better at eyeing things. :D

post #7 of 15

If you are looking to incorparate more sugar you may use HR shortning or if sweetness is what you desire use an invert and forget the milk  <.:=)

post #8 of 15
Thread Starter 

I am rather new to this whole backing thing, so forgive me for asking probably a stupid question, what is HR shortning? And what would be an invert for milk?

post #9 of 15
Quote:
Originally Posted by cabotvt View Post

If you are looking to incorparate more sugar you may use HR shortning or if sweetness is what you desire use an invert and forget the milk  <.:=)


Why would you use ANYTHING rather than butter in a frosting????

I don;t know what HR shortening is, but shortening is some sort of industrial grease. 

Butter is ... butter. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #10 of 15
Thread Starter 

AH ok! Thanks for clarifying  :D

post #11 of 15
Quote:
Originally Posted by Izzydizzy View Post

AH ok! Thanks for clarifying  :D


Don't mention it, I'm always happy to clarify butter!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #12 of 15

I guess I'm just reiterating, but I've definitely learned from experience that too much liquid will make the icing really thin. Focus on using mostly butter and vanilla for the liquid (and I do tend to use a couple tbsp of milk).

 

I just made icing a couple days ago and it turned out amazingly (Thick creamy buttery goodness)!

Here's what I did:

 

4 cups of icing sugar

2/3 cup of melted butter

2 tbsp of vanilla

 

mix together and then add 1-2 tbsp of milk to make the right consistency

 

post #13 of 15


 

Quote:
Originally Posted by ExhoticKitchen View Post

I guess I'm just reiterating, but I've definitely learned from experience that too much liquid will make the icing really thin. Focus on using mostly butter and vanilla for the liquid (and I do tend to use a couple tbsp of milk).

 

I just made icing a couple days ago and it turned out amazingly (Thick creamy buttery goodness)!

Here's what I did:

 

4 cups of icing sugar

2/3 cup of melted butter

2 tbsp of vanilla

 

mix together and then add 1-2 tbsp of milk to make the right consistency

 

Melted butter???
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #14 of 15

THere are many kinds of frosting. I use High Ration all the time, you can put like 2x the sugar into a cake using it. Its made under a brand called SweetTex by Proctor and Gamble. Its vegtable shortening not animal.

post #15 of 15
Thread Starter 

OK cool! I plan to make a cake this month just to try it out! I will give that frosting a try. :)

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