Frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.
1. Heat the sugar and water stirring until the sugar dissolves.
2. When all the grains of sugar have dissolved, bring the syrup to a boil.
3. Boil without stirring to 115 degrees Celsius
4. Whisk up the whites stiffly
5. Remove syrup from heat, allow to cool until the bubbles subside
6. Pour on to the egg whites beating till the required consistency is reached.
7. Add essence and colouring if desired.
8. Pour over cake . Allow icing to run down and cover the sides of the cake.
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