Category: Frosting & Fillings
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Royal Icing
Making royal icing with meringue powder seems to be more popular, but I never have meringue powder, so I make it the more traditional way – with eggwhites.
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American Buttercream
American Buttercream is exceedingly sweet, but it is very stable and very easy, which makes it good for spreading and great for piping. It is found on most grocery store and even many bakery cakes.
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Italian Meringue / Buttercream
Though slightly more involved, Italian is the most stable of the meringues. It’s often used for a buttercream base or folded into sorbets or mousse to lighten them up.
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Lemon Curd
This lemon curd is very tart, which works well when filling something very sweet, but more sugar can be added to sweeten. Start with 1/4 cup. The fat from additional butter (up to 6tbsp total) can also balance the acid tartness. Egg yolks are optional, but create a richer flavor and a more velvety texture.…
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Cream Cheese Frosting
Cream cheese frosting is a most often found on denser cakes, such as carrot, ginger, or red velvet. It’s good for topping or filling, but is not overly stable, especially in heat.