How’s your week coming along?
After the Cupcake Baking Tutorials (which you can find here, by the way), we now move on to more exciting things!
Frosting? Icing? What is it called really? Before, I was confused too. Do you use frosting on cupcakes and icing on cakes? Or the other way around?
Actually, they are one and the same and can be used interchangeably. But whatever its name, I am forever fascinated with it. They make cupcakes extra special.
Bake Happy’s Frosting 101 Tutorial is divided into three parts. First up, cream based frostings –
This topping is easy to make and at its very basic, it just has one ingredient, whipping cream.
It can be used as a cupcake topping when your cupcake on its own is sweet enough. It’s light flavor enhances the cupcake’s overall flavor
2 cups whipping cream (I use the non-dairy variety, Avoset Pour N’ Whip)
1 tsp vanilla extract
2 tbsp powdered sugar (if you’re using Avoset Pour N’ Whip, no need to add sugar)
1. Pour whipping cream in a cold bowl. Add vanilla.
2. Using cold beaters, whip cream at high speed.
3. Whip until stiff peaks form.
1. Chop chocolate and transfer into a bowl.
2. Heat cream until it simmers (do not allow it to boil), pour cream over the chocolate. Add salt.
3. Let sit for one minute then stir until combined.
Ganache as a Glaze
By now, the ganache can be poured over a cupcake or you can dunk a cupcake into it.
Like so 🙂
Here’s a ganache glazed cupcake.
Ganache as a Spread
Cover the ganache and cool in the refrigerator overnight.
Once cooled, using a scooper then a spatula, spread ganache over cupcake
Let cooled ganache sit at room temperature for 5 minutes, using cold beaters, whip ganache until stiff peaks form.
Having stiff peaks mean the ganache is of piping consistency. You may place some in a piping bag…