Where's a cake frosting class

Let's face it: frosting makes everything better. But only if you prepare it correctly and also know a few tricks to make the frosting perfect.

In the run-up to Christmas, icing mainly decorates cookies, but it can do a lot more. The Guglhupf broke apart when you knocked it out of the tin? Frosting sticks it together! Did your last ambitious baking project come out of the oven anything but nice? Cover it with icing and no one will notice.

Icing makes everything better, but only if it's homemade, of course. Not every consistency is suitable for every purpose. The classic frosting consists of powdered sugar and water. If it dries out, it hardens and also ensures that cookies, cakes and the like do not dry out so quickly. A distinction is made between conventional frosting and spray glaze, which are thicker and suitable for decorating.

The right mixing ratio for icing

For conventional frosting It is best to mix 4 tablespoons of water with 250 g of powdered sugar. If the icing seems too thin, you can carefully thicken it with more powdered sugar until it is ideal. A little tip: Regardless of whether the frosting is too thick or too thin, you only "doctor" around half of the frosting. So you can perfect it without risking the whole mass.

Do you need extra thick frosting, add the water spoon by spoon to the powdered sugar. Three tablespoons per 250 g of powdered sugar are usually sufficient here. Delicate frostingYou can coat cookies, cakes and the like with a wafer-thin layer by mixing 125 g of powdered sugar with 3 tablespoons of water. You can also use this topping to make cakes particularly moist. To do this, pierce it several times with a wooden stick and then pour the icing over it.

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Warm or cold: when is the frosting on the cookies and cakes?

If you want the icing to soak into the baked goods, apply it immediately after taking the cake out of the oven. Important: The frosting then dries more transparently, but is also much easier to distribute. If you want to decorate your baked goods with nice white icing, then it should be completely cooled down beforehand. Tip: The frosting will be even whiter if you stir it with milk instead of water.

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Frosting: You should try these variations

In addition to the milk frosting, there are other ways to spice up the frosting. For example, you can color it with food coloring. Depending on how much you use, you can create delicately pastel sugar dreams, or let it pop in motley colors.

For Lemon cake or cookies you can replace part of the water with lemon juice. The amount depends on how lemony you want it to be.

You can also replace the water with eggnog and you have eggnog glaze. It tastes wonderful and has a beautiful pastel yellow color. You can also use rum to give the powdered sugar a special touch.

Icing made from sugar substitutes

Do you want to keep an eye on your line or just keep an eye on your sugar consumption? You can also make frosting from sugar substitutes. For this you need for example Powder xucker. This is made from erythritol. The mixing ratio is a little different here, however. You need about 3 tablespoons of water for 100 g powder xucker. Again, feel your way towards the right consistency and note that you will need a little more water to achieve a smooth frosting.

Also read:All about sugar: sweet and popular - or harmful?