How can I make a cream topping?
Most cooks like to use icing on their cakes. However, they do not like to deal with the effort and uncertainty of cooked icing. For this reason, many chefs like to create a cream of cream that is reliable and almost reliable.
American icing of cream cream is probably the most widespread because it is so easy. This icing remains soft and the recipe can be easily adjusted to suit individual families - and the preferences of one family member, especially in icing, can also be accommodated with a standard cream cream.
The basic icing of the cream cream includes butter, sugar sugar and milk confectionery. They are mixed together, alternating ingredients and taste. Recipe for topped with a standard elongated cake or 3 dozen cupcakes often start with 6 tablespoons per 1 bar butter. It is thoroughly creamy in a mixing bowl. Add 2 2/3 cups and sugar and 1/3 cup of milk to butter. Add 1 teaspoon of vanilla and mix until smooth and creamy. This is the most basic icing of vanilla cream. At this point, another aroma and color such as lemon or orange can be added. If you want to create chocolate icing, just add cocoa alternately with milk and sugar until the desired level of chocolate taste is reached. When creating chocolate icing, however, do not forget vanilla. It is still necessary.
It is almost impossible to destroy the icing of the cream. In almost any case, there is a medicine for a problem. Is the creamy icing too stiff? Add a tablespoon of milk at the same time until the desired consistency is achieved. Is icing too soft? Add confectionery sugar, 1/4 cup at the same time until it is right. Isn't it enough cocoa? Add another soup spoon. Too much? Add more sugar, 1/4 cup and also adjust the milk. Is there just enough icing, period? No problem. In a separate bowl, cream another butter stick until flatulence and add it directly to theOriginal topping, adjust consistency and flavor as needed.
Cream icing can be used for the icing of a cake or basket or for decorating if the chef does not need a topping to stiffen (as with Christmas biscuits that will be consumed immediately). It is an amazing topping for a young chef who will try because it is really close to a durable GoOF like any existing recipe. There is no worry about burning hot topping (or burn the icing itself!). As long as the chef can administer a hand blender with confidence, he can make a cream.