Icings, frostings and fillings

Icings, frostings and fillings

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Encyclopedia of Food and Cookery

Icing

The sweet coating that goes on the outside of a cake. Icings add flavour to cakes, give texture contrast, help them stay fresh and moist and, of course, add to their appearance. Popular icings include the following:

Almond paste: For coating and moulding into fruits, flowers, etc.

Butter cream icing: For coating and piping.

Glacé icing: For coating and simple decoration.

Royal icing: For coating and elaborate decoration.

Plastic fondant icing: For covering and modelling.

Frosting

Similar to icing; use for coating.

Filling

The range of cake fillings seems almost endless, but there are some universal favourites. Sponges are popular with a simple jam filling or whipped cream and fruit. Lemon cheese transforms a plain butter cake or sponge sandwich. The smooth butter cream called Crème au Beurre in France is often sandwiched between many layers of cake to make a Continental gâteau. Cream cheese and ricotta cheese are the basis of other European cake fillings. Dried fruits, nuts, rum, chocolate, ginger and other flavourings are often added to a rich custard cream (Crème Pâtissière) for luscious dessert cakes.

See also Mock Cream.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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