Calorie-free Baking Frosting
Frosting is a thick, creamy garnish for cake, that is also used as a filling between layers. It is often used when you want to have a generous, often fluffy coating on the top of things like cupcakes or bars or snacking cakes, or all over the exterior of a layer cake. Frostings include buttercreams, whipped creams, and meringue styles. Some involve cooking of sugar syrups, some incorporate powdered sugar. The simplest style, and the ones most of us learned to make first, are American buttercreams, a fast whipped blend of powdered sugar, softened or melted butter, milk or cream, and flavorings.
Description
Established in 2018, Sweet Code Health Lab (China) Ltd began formal operation at the beginning of 2020. We are a technology company approved by the government. The founders are a professional team specialized in the research of erythritol and compound sweeteners in China, including members from the research team of functional sugar alcohol under the National High-tech R&D Program of China (863 Program), inventor of the microbial strain and technology of erythritol, and draftsmen of the national standard for erythritol. The company is mainly engaged in the R&D of microbial technology and food technology and industrialized production, focusing on the R&D and production of products with low sugar/salt/fat content. At present, the calorie-free compound sweetener, low-calorie functional compound sweetener and low-salt umami seasoning have realized industrialized production. The New Sugar Source Nutrition and Health Research Institute under the company is a province-level R&D organization approved by Shandong Province, China.
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Frosting is a thick, creamy garnish for cake, that is also used as a filling between layers. It is often used when you want to have a generous, often fluffy coating on the top of things like cupcakes or bars or snacking cakes, or all over the exterior of a layer cake. Frostings include buttercreams, whipped creams, and meringue styles. Some involve cooking of sugar syrups, some incorporate powdered sugar. The simplest style, and the ones most of us learned to make first, are American buttercreams, a fast whipped blend of powdered sugar, softened or melted butter, milk or cream, and flavorings.
Benefits of Calorie Free Baking Frosting
Weight management
For individuals aiming to reduce calorie intake, calorie-free frosting allows them to indulge in sweet treats without consuming additional calories that could contribute to weight gain.
Diabetic-friendly
People with diabetes often struggle to find dessert options that fit within their dietary restrictions. Calorie-free frosting, typically made with low-glycemic sweeteners like erythritol or stevia, can be a suitable alternative that has little to no impact on blood glucose levels.
Dental health
Since calorie-free frostings are usually free of sugar, they do not promote tooth decay. This makes them a healthier choice for maintaining oral hygiene compared to traditional frostings that contain sugar.
Reduced risk of chronic diseases
By eliminating sugar, calorie-free frostings can help reduce the risk of chronic diseases associated with high sugar intake, such as obesity, type 2 diabetes, heart disease, and metabolic syndrome.
Types of Calorie Free Baking Frosting
Buttercream frosting
Buttercream frosting gets its name from the base stuff it's made of - Butter. The cream part here just describes its texture. It's made of pure butter whipped with powdered sugar till it becomes creamy and light.
Buttercream is the simplest kind of frosting and the first lesson of Frosting 101. It can be modified of course to add flavorings like Vanilla, Chocolate or Lemon.
Whipped cream frosting
Whipped Cream, as the name suggests is made from whipping the heavy cream with powdered sugar till it is holding its peaks. Whipped cream is used to decorate cakes like Black Forest & Pineapple Cake.
Cream cheese frosting
This is a variation of the classic Buttercream and has Butter, Sugar and Cream Cheese as its main ingredients along with Lemon for the added boost of flavor. Cream cheese frosting is most popular with Red Velvet Cake, Carrot Cake, and Lemon Cake.
Meringue frosting
This kind of frosting is made by heating up whipped egg-whites on a bain-marie and mixing with sugar till it becomes opaque white in color and extremely creamy and airy in texture. It is also common to toast the Meringue using a blowtorch after decorating, but I have no experience with this kind of frosting myself.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.
Process of Calorie Free Baking Frosting
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Cream the butter using a stand mixer with the paddle attachment until the color has lightened and is fluffy.
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Sift powdered sugar and add a cup at a time, scraping down the sides as needed until incorporated and smooth.
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Add the vanilla and milk.
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Continue mixing until the frosting is very light and fluffy.
How to Maintain Calorie Free Baking Frosting
Air exposure
Minimize air exposure to prevent the icing from drying out. Wrap it tightly with plastic wrap or place it in an airtight container to preserve its moisture.
Avoid refrigerator odors
If storing in the refrigerator, ensure the icing is well-sealed to prevent it from absorbing any odors from other foods.
The Difference Between Frosting and Icing
Consistency is the main difference between frosting and icing. The base of frosting is butter, sugar, and cream. Icing is made from sugar, water, and cornstarch.
Because it contains butter or another fat, the frosting is creamy and fluffy. Icing is thinner and glossy because its base is sugar.
Tips for the Best Frosting
Sift the sugar. Sometimes sifting feels like a lot of work, but in this case, I strongly suggest that you don't skip it. This is what will ensure your frosting is light, fluffy, and smooth.
Use room temperature butter. This is very important when making frosting because room temperature butter can hold air and makes the final frosting more light and airy, whereas warm or melted butter will create a denser result.
Scrape down the sides as you go. When creaming the butter, add the sugar, and towards the end, continue to scrape down the sides when needed to ensure that everything is well incorporated. This will give you a smooth and fluffy frosting.
Create a smoother finish. Turn the mixer to low speed at the end for about 30 seconds to help remove any large air pockets for a smoother finish.
Origin
The first published recipe for frosting was found in The Experienced English Housekeeper in 1769, and was attributed to Elizabeth Raffald.1 However, frosting is thought to have been around a least 200 years before the publication.
Originally, frosting was most likely applied to cakes which were placed back in the oven momentarily to harden and be given a sheen. It also increased the shelf life of some baked goods. The first buttercream frosting was made in Germany in 1915 and is now one of the most popular types of icing in the world.
Can You Mix Fondant with Regular Icing?
Yes, you can mix fondant with regular icing to achieve different textures and flavors in your cake decorating. However, there are a few things to keep in mind:
Consistency: Fondant and regular icing have different consistencies. Fondant is usually smooth and pliable, while icing can be creamy and spreadable. Mixing them may result in a texture that is somewhere in between, so consider how this will affect the overall look and feel of your cake.
Flavor: Fondant and icing often have distinct flavors. Before mixing them, consider whether the flavors will complement each other or if the combination will be pleasing to your taste. You can also add flavor extracts or other ingredients to enhance the taste.
Color: The color of fondant and icing can vary, so mixing them may result in a different color than you initially intended. If color consistency is crucial for your cake design, you may want to test a small batch first.
Temperature: Both fondant and icing can be sensitive to temperature. If you mix them, be mindful of how the temperature affects the consistency. For example, if the mixture becomes too warm, it might become too soft to work with.
Purpose: Consider why you want to mix fondant and icing. If it's for a specific texture, flavor, or visual effect, test a small amount first to ensure it meets your expectations.
How to Frost a Cake
Trim and level the cake layers.
This gives your cake a clean-cut appearance and prevents it from collapsing.
Make sure the sides are smooth, and there are no "domes" on top. A serrated knife or cake leveler works best!
If you baked the cakes using bake-even strips, this step may not be necessary.
Cover the extra space with parchment paper strips.
This will make clean-up much easier. After frosting the cake, you can simply remove the parchment strips to reveal a squeaky-clean turntable!
Place the bottom cake layer onto your turntable.
Slow and steadily, place the first layer of cake on the centre of your turntable. You may put some frosting under the cake to prevent it from moving around in the later steps.
Apply the first layer of frosting.
Put a big dollop of frosting on your cake and spread it using an offset spatula. Try to create an even surface, so that your cake will be neat and stable.
Stack the cakes.
Take the second layer of cake and place it top-side down. Press it down gently to make sure it sticks.
Crumb coat the cake.
This thin layer of frosting prevents cake crumbs from getting scattered. If you're making a semi-naked cake, this will be the outermost layer of frosting.
Frost the cake and smooth the sides.
If you're making a fully frosted cake, chill the cake in the fridge until the crumb coast has set before moving on to this step.
Put a generous amount of frosting on the centre of the top layer, then spread it to the edges using an offset spatula.
Work with a quarter of the cake at a time, turning the turntable around as you go. Try making the surface as smooth as possible. You may also use large and small bench scrapers to help you.
Decorate with piping bags and tips.
Have fun decorating your cake with various piping tips!
How To Upgrade Store-Bought Frosting
Quick and easy flavor boosts
Just a little of these flavorings goes a long way. Start with a small amount, such as those listed, and add more to taste.
Extract. 1 Teaspoon of vanilla extract works with any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake.
Pumpkin pie spice. 1/2 Teaspoon, or more to taste.
Flavored coffee syrups. 2 Tablespoons, or more to taste.
Cocoa powder. 1 Teaspoon at a time. This helps boost chocolate flavor.
Bourbon, Kahlua. Chambord, Amaretto, Grand Marnier, or other liqueur. 2 tablespoons, or more to taste.
Citrus zest. 1 Tablespoon.
Strong coffee or espresso. 1/4 Cup, or more to taste. Add this to chocolate frosting for a real flavor boost.
Salt. Just a pinch of salt balances the sweetness of canned frosting and gives it some depth, helping to give it that just-made taste.
Dry Jell-O powder. 2 Teaspoons, or more to taste. This is also a good way to tint white frosting.
Ground freeze-dried fruit powder. 1/4 Cup, or more to taste. This is also a good way to tint white frosting.
Our Factory
The factory of Sweet Code Health Lab (China) Ltd lies in Gaoqing County of Zibo City, Shandong Province, in the vicinity of S235 provincial highway, 6 kilometers away from the entrance of Jinan-Qingdao Expressway. It enjoys convenient transportation.
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FAQ
Q: What is difference between icing and frosting?
Q: What kind of frosting do professional bakers use?
Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.
Q: Is cake filling the same as frosting?
Q: What is the most popular frosting?
Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency.
Q: Does frosting set hard?
Q: Do you use icing or frosting on cupcakes?
Q: How do you make frosting taste like bakery?
Q: Which frosting is best for beginners?
As for frosting, choose your own adventure: If you're more of a beginner, consider using Easy Vanilla Buttercream Frosting (American-style buttercream), Super-Simple Chocolate Frosting, or Cream Cheese Frosting (which is super forgiving).
Q: What is a cake without frosting called?
Q: What can I use instead of frosting?
A neat pile of whipped cream spread over (and even through the middle) of your cake gives it a pretty similar appearance to frosting, but with just two ingredients it comes together quicker and e
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