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Cake Frosting For Kitchen

1. Sugar, Butter, Eggs

You must whip sugar, butter and eggs together to get the base for your frosting. The frosting might need to have an additional ingredient such as sunflower oil if you want some extra flavour. If you intend to heat up the frosting later, it would be a good time to add the cooking oil at this stage. The cooking oil protects the structure of the frosting and it helps to bind the frosting where the butter is too cold or not included.

2. Whip to Consistency

After combining the initial ingredients, the whipping or beating process is in order. An electric beater will help you get to the correct consistency sooner. Once the mixture looks fluffy and stiff, you can now add your choice of flavours, extracts or colours into the mixing bowl. There are many flavours you can experiment with; from almonds and bananas to chocolate and strawberry. Cake frosting tastes delicious with a fruit flavour too. The more ingredients you add, the heavier and thicker the frosting will become. This will require extra whipping.

3. Heating

If you are planning to heat the frosting in order to add fruits or fruit flavours in it then you need to have some sunflower oil ready to pour. When the mixture is warm but not hot, you can add the desired flavours and ingredients. Heating frosting is only to be done on rare occasion and only if the mixture is too stiff to work with.

4. Spreading

Keep whipping or beating the frosting until you know that it can be spread or piped the way you want. The structure and consistency of the frosting is up to you. Stiff frosting works well if you need to create specific patterns and shapes. Softer frosting is a preference that works with each baker. If you find that the mixture is too stiff, adding a small amount of sunflower oil will loosen hard particles.