{"id":1252,"date":"2022-04-07T20:14:25","date_gmt":"2022-04-07T20:14:25","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/creams\/frosting-a-sweet-recipe-in-3-simple-steps\/"},"modified":"2022-04-07T20:14:25","modified_gmt":"2022-04-07T20:14:25","slug":"frosting-a-sweet-recipe-in-3-simple-steps","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/creams\/frosting-a-sweet-recipe-in-3-simple-steps\/","title":{"rendered":"Frosting: a sweet recipe in 3 simple steps"},"content":{"rendered":"


\n<\/p>\n

Frosting: a sweet recipe in 3 simple steps<\/h1>\n

<\/p>\n

\n

The Frosting<\/strong>in Italian called icing, is a cream used to fill or decorate sweets and cakes through the use of the sac a poche: this is the case of the filling of Red velvet<\/strong> composed of a base of cream or spreadable cheese. Frosting is used in cupcakes<\/strong> because, having a rather dense consistency, it remains in its shape without melting or losing its frothiness; usually these delicious sweets are eaten as a snack, but they are also excellent for breakfast or served at the end of a meal to end the day with the right amount of sweetness. You just have to try this Frosting cream with the taste you prefer and let yourself be transported into a world of sweetness!<\/p>\n

\n
\n

<\/i> Ingredients for 12 cupcakes<\/i><\/h3>\n
    \n
  • <\/i> Fresh unsweetened whipping cream: 200 g<\/li>\n
  • <\/i> Powdered sugar: 150 g<\/li>\n
  • <\/i> Spreadable cheese: 350 g (or mascarpone)<\/li>\n
  • <\/i> Vanilla Berry: 1 (or a tablespoon of extract)<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 15 minutes<\/i><\/li>\n
    • <\/i> Total: 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 418Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Take a bowl and pour the unsweetened cream into it; start assembling it with the help of an electric mixer or a planetary mixer. When the cream is half whipped, add the icing sugar.<\/p>\n\n

      2<\/span><\/p>\n

      Continue to whip the ingredients and then add the vanilla seeds (taken from the berry with the help of a small knife) or a spoonful of extract. Restart the electric mixer and continue whipping.<\/p>\n\n

      3<\/span><\/p>\n

      At this point, add the spreadable cheese or mascarpone for a stronger flavor. Mix on low speed to combine all the ingredients. Place the bowl with the Frosting obtained in the refrigerator for about 1 hour before using it.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Bowl<\/li>\n
      • Electric or planetary mixer<\/li>\n
      • Pocket knife<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • To thicken the glaze, not going to affect the taste, it will be useful to use a greater amount of powdered sugar or a spoonful of cornstarch during preparation.<\/li>\n
        • You can vary the taste by replacing the vanilla with a lemon, orange, chocolate or coffee flavor.<\/li>\n
        • For the cream to whip up well and quickly it must be very cold; if the temperature in the house is high, such as in summer, it would be advisable to place the bowl and the whisks in the refrigerator for about 15 minutes before using them.<\/li>\n
        • To make your cupcakes even tastier, try garnishing their Frosting cream with decorations of chopped hazelnuts or pistachios, chocolate flakes, cinnamon, fresh or dried fruit, colored sugared almonds and various sugars! This way you will make them colorful, fun and very scenic.<\/li>\n
        • Exist various types of Frosting<\/strong>: with spreadable cheese (Philadelphia, mascarpone or ricotta), with butter and chocolate; it can also be colored and flavored in various flavors. Try it for a less heavy result than the classic Butter cream<\/strong>.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          Frosting can be stored in the refrigerator, covered with cling film or better still inside airtight containers, for a maximum of 2 days<\/strong>. Before serving, let it rest at room temperature for about 15 minutes.<\/p>\n

          History<\/h2>\n

          Historians trace the birth of the modern Frosting ‘Icing’ to the 18th century England<\/strong>. The name refers to the fact that it resembles ice once the icing is spread on the cake.<\/p>\n

          Frosting are perfect creams for spoon desserts but among the most famous there are certainly those used in the preparation of cupcakes, which include a glaze that can vary between royal icing, icing, sugar paste or butter cream. The preparation of cupcakes is very simple and fast: it is one of the most frequently served desserts in the celebrations of birthdays and various holidays in the United States but which has also had a great diffusion in Europe.<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 12 cupcakes<\/i><\/h3>\n
            \n
          • <\/i> Fresh unsweetened whipping cream: 200 g<\/li>\n
          • <\/i> Powdered sugar: 150 g<\/li>\n
          • <\/i> Spreadable cheese: 350 g (or mascarpone)<\/li>\n
          • <\/i> Vanilla Berry: 1 (or a tablespoon of extract)<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 15 minutes<\/i><\/li>\n
            • <\/i> Total: 15 minutes<\/i><\/li>\n
            • <\/i> Calories: 418Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Frosting: a sweet recipe in 3 simple steps The Frostingin Italian called icing, is a cream used to fill or decorate sweets and cakes through the use of the sac a poche: this is the case of the filling of Red velvet composed of a base of cream or spreadable cheese. Frosting is used in […]<\/p>\n","protected":false},"author":1,"featured_media":1253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[101],"tags":[116,93,115,92,91,90],"class_list":["post-1252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-creams","tag-creams","tag-desserts","tag-italian-creams","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nFrosting: a sweet recipe in 3 simple steps - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/creams\/frosting-a-sweet-recipe-in-3-simple-steps\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frosting: a sweet recipe in 3 simple steps - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Frosting: a sweet recipe in 3 simple steps The Frostingin Italian called icing, is a cream used to fill or decorate sweets and cakes through the use of the sac a poche: this is the case of the filling of Red velvet composed of a base of cream or spreadable cheese. 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