The perfect cake icing for your kitchen contains four main ingredients. You need eggs, sugar, butter or cooking oil, as well as any flavour or extract you want to add. The method of making your glaze should include steps that make it as soft as possible. Some chefs heat the icing and in this case you will need a little cooking oil. Refer to the instructions below for the ideal method of glazing.
1. Sugar, Butter, Eggs
You must whisk sugar, butter and eggs together to get the base of your icing. The icing may need an additional ingredient such as sunflower oil if you want a little more flavour. If you intend to reheat the frosting later, it would be a good idea to add the cooking oil at this stage. Cooking oil protects the structure of the glaze and helps to bind the glaze when the butter is too cold or not included.
2. Whip to Consistency
After mixing the initial ingredients, the whipping or beating is in order. An electric mixer will help you get the right consistency faster. Once the mixture looks fluffy and rigid, you can now add your choice of flavours, extracts or colours to the mixing bowl. There are many flavours you can experience; from almonds and bananas to chocolate and strawberry bananas. The icing on the cakes is delicious with a fruit flavour. The more ingredients you add, the heavier and thicker the icing becomes. This will require an additional whip.
If you intend to heat the icing to add fruit or fruit flavours, you must have sunflower oil ready to pour. When the mixture is hot but not hot, you can add the desired flavours and ingredients. Heating icing should only be done on rare occasions and only if the mixture is too rigid to be processed.
Continue to whip or beat the icing until you know it can be spread or served as you wish. The structure and consistency of the glaze depends on you. Rigid glazing works well if you need to create specific patterns and shapes. A softer frosting is a preference that suits every baker. If you find the mixture too rigid, adding a small amount of sunflower oil will remove the hard particles.
Frosting for all your cakes should be done with these simple ingredients and a touch of cooking oil or butter. Everything you do to keep the right consistency in your icing will please everyone who tastes the cake.