.BraveTart takes a brief look at the world of cake frostings, from French buttercream to whipped ganache, and examines the pros and cons of each.
Long before plastic wrap, bakers kept cakes fresh by covering their exterior with frosting, a sweet, spreadable topping that would seal the pores of the cake to minimize moisture loss. In the olden days, this was most commonly a very thin layer of hard meringue, which made the cakes look pretty cool, literally, as if they were covered by a layer of crackly frost or ice .
Nowadays, frosting is something of an umbrella term used to describe just about anything spread over the exterior of a cake, which has led to a mind-boggling number of recipes that technically qualify as frostings. Raspberry whipped cream? That's a frosting. Whipped ganache? Also a frosting. Swiss meringue? Frosting. American buttercream? You got it: frosting.
The variety may seem a little ridiculous at first, but that only translates to more flexibility in the kitchen. Whether you've run out of powdered sugar, have an egg allergy to deal with, or simply need to use up a jar of honey, there's a frosting that will cater to your needs. While this is by no means an exhaustive overview of frosting styles, it's a good look at the major players, including the advantages and disadvantages of each as well as special points of consideration in terms of usage and technique.Swiss buttercream is the workhorse of a pastry chef's kitchen, a cheap and easy frosting made from egg whites. With a bit of sugar thrown in, the mixture is cooked over a water bath, whipped into an airy, then enriched with butter.
High-moisture ingredients, such as cream cheese, sour cream, mascarpone, fresh fruit purée or juice, beer, wine, tea, liqueur, coffee, honey, and maple syrup as well as any sort of syrup or sauce.The sugar in Swiss buttercream can be replaced, in whole or in part, with an equal weight ofas well as any type of raw or semi-refined sugar, such as jaggery, turbinado, demerara, or plain brown sugar .
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