Visit Us Today! Taste First and foremost, everyone wants their cake to taste great, and there are few better options here than buttercream. Texture In addition, people tend to prefer the texture of buttercream, which is know to be soft, smooth and creamy. Great Pairing Capabilities For those looking to blend their frosting in with the overall flavor profile of the cake, buttercream is a perfect choice.
Price Finally, for those thinking about the price tag for their custom cake, buttercream is one of the least expensive frosting options out there. Search for:. Not only does frosting contain an abundance of saturated fat, but many brands also contain the amount of trans fat in one serving that is "allowed" for one full day. Consuming frosting regularly can lead to a host of health issues including, but not limited to, diabetes, heart disease, weight gain, liver dysfunction, and infertility in women because of the trans fat.
Due to its high sugar content, frosting can also lead to cavities and tooth decay. With benefits that are slim to none and an array of associated problems too vast to list, frosting is one food that should be avoided. Having one cupcake or one slice of cake once in a while shouldn't do any harm, but making it a regular part of your diet could be putting your health in serious jeopardy.
Suggest improvement or correction to this article Written by Jeff Volling You've read 3 articles - nice! We will also get rid of ads Grade F. Short answer When it comes to foods to avoid, frosting takes the cake. Please turn your Ad Blocker off to see this content. Thank you! You have reached the limit. Insiders Newsletter Learn what they don't want you to know. Check These Out! Vitaminwater Zero. Minute Maid. Chai Tea. Fruit Snacks. Reese's Peanut Butter Cups. Kettle Chips. Kind Bar. By Caroline Lange.
Uneven layers and messy frosting be gone. By Katherine Sacks. American buttercream frosting Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. Italian meringue buttercream frosting Italian buttercream also relies on egg whites, but it comes together a bit differently.
Bring to a boil, swirling occasionally, but not stirring. With the mixer running on medium-low speed, slowly pour the hot sugar syrup into the whipped egg whites.
Once all the syrup has been added, turn the mixer to medium-high speed and whip until the bowl is cool to the touch. Add 4 sticks 1 pound butter , 1 tablespoon at a time. Again, if it starts to look curdled, keep going: It will eventually come back together. If soupy, your meringue is too hot or your butter is too warm. Chill for 10 to 30 minutes, then whip again. This will make enough frosting to fill and ice an eight-inch two- or three-layer cake. French buttercream frosting The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
In a medium saucepan, combine 1 cup water with 2 cups granulated sugar. Meanwhile, using an electric mixer, whip 5 egg yolks until they've tripled in volume. With the mixer on low speed, slowly pour the hot sugar syrup into the voluminous eggs. Once it's all in, increase the speed to medium-high and whip until the outside of the bowl has cooled to the touch. Add 6 sticks butter , 1 tablespoon at a time, until totally incorporated.
Add 2 teaspoons vanilla extract and whip until light and fluffy. Whole-egg buttercream frosting This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. Place the bowl over a saucepan of simmering water—the water should not touch the bottom of the bowl. Whisk mixture constantly, occasionally checking the temperature with an instant read thermometer. Add 2 teaspoons vanilla extract and 6 sticks softened butter , 1 tablespoon at a time, until fully incorporated.
Continue to whip until the frosting is fluffy and light. In a large bowl, combine 16 ounces softened cream cheese and 2 sticks unsalted softened butter. Whip with an electric mixer on medium-high speed until smooth and light. Return mixer to medium-high speed and whip until light and fluffy. This recipe makes enough cream cheese frosting for a two-layer, eight- or nine-inch cake. Set the bowl on top of a saucepan of simmering water—the water should not touch the bottom of the bowl.
Using handheld electric beaters, whip the mixture on medium speed until it reaches stiff peaks about 5 to 7 minutes. Remove from heat. Add 2 teaspoons vanilla extract and continue to whip until mixture has cooled slightly and has become light and billowy. Spread onto cake while the mixture is still slightly warm. Ermine frosting a. Whisk to combine. Place pan over medium-high heat. Continue to whisk until mixture thickens and begins to bubble. Whisk vigorously for one minute.
Remove pan from heat, pour mixture into a shallow bowl, and cool to room temperature about 2 hours or chill for up to 2 days if chilled, let come back to room temperature before continuing. Place mixture in a large bowl and whip with an electric mixer on medium speed to lighten. Add 2 teaspoons vanilla extract and 3 sticks of butter , 1 tablespoon at a time, and continue to whip until light and fluffy.
Old-school bakery frosting a. Whip with an electric mixer on medium-high speed to combine.
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