Icing Tips

ICING, GLAZE & FILLING SELECTION CHART: Proper consistency is the key to decorative icing. Each has unique properties making it proper for use in making the petals of a flower, the details of a border, or for covering the surface of a cake. RECIPES
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information -Some recipes need refrigeration.
Boiled Icing:
Marshmallow-like flavor, 100% fat free because made from cooked egg whites..	Very fluffy consistency, sugary and slightly sticky. Sets quickly.	Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork.	Yields pastels and deep colors.	Use within 24 hours. Iced cake can be stored at room temperature. Does not freeze well.	Will deflate if mixed with ingredients containing fat such as chocolate or whipped cream.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream: Several styles. Is most popular choice for frosting cakes with because it is light and delicious. Click for some flavor combinations. NOTE: Bettercream from www.richs.com: whipped buttercream icing used to decorate cakes that store bakeries use. Purchase from www.sugarcraft.com (click on the word "icing" on the right side of the page at the top under the heading).
Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating. Can use shortening, instead of butter, to make.	Fluffy and soft. Thin-to-stiff consistency depending on the amount of milk or powdered sugar added (sugar stiffens).	Use as an icing and filling Can be piped for smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping. Flowers remain soft enough to be cut with a knife. Use or serve at room temperature.	Yields all colors. Most colors deepen upon setting. Let icing set overnight for deep color. Some colors may fade sitting in bright light.	Icing can be refrigerated in an airtight container for 2 weeks or frozen. Iced cake can be stored at room temperature for 2-3 days. To not mar the frosted cake's surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap.	Does not hold up well in warm weather. Jams and ganache are always great alternatives to buttercream fillings and hold-up well in warm weather.Some recipes need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream, Meringue - Italian and Swiss. Mousseline Buttercream.
Sweet and delicate.	Medium-to-thick consistency.	Icing on cake. Make a filling dam if used as a filling otherwise will squish from cake.	Yields all colors. Most colors deepen upon setting. Let icing set overnight for deep color. Some colors may fade sitting in bright light.		Italian Meringue Buttercream holds up well in warm weather and is more dependable. Swiss Meringue tends to deflate a little quicker and doesn't hold up as well in warm environments. Mousseline Buttercream holds up well in 75 degree F weather.Some recipes need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Buttercream, Rolled
Sweet. Similar to Fondant but easier.	Dough-like consistency that is rolled out before applied to cake.	Covering cakes	Natural color is dark to medium brown or white.		Melts in warm weather because is made out of buttercream.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Candy Clay
Edible and sweet. Texture like Play Dough. Also makes a delicious chocolate candy.	Dough-like consistency that is rolled out before applied to cake. Can be modeled, as well.	Covering cakes, hand-molding and decorating. May also be mixed with gumpaste if more strength is needed or it needs to hold a shape	Yields all colors if using white candy melts. Knead in color until well blended.	After making, handles best if hardened overnight. Several weeks at room temperature in a well-sealed container.	Will be very hard at the start; knead a small portion at a time until workable. If  gets too soft,  refrigerate briefly. Sprinkle  surface when rolling with cornstarch to prevent sticking; roll to 1/8 inch thickness.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Cream Cheese
Cream cheese flavor is especially good with spice cakes and carrot cake.	Thick and creamy. Thin to medium consistency. Cream cheese frostings get really soft quickly after you take them out of the fridge. Look for Handy Pac cream cheese frosting and filling available onlineor in cake supply stores.	Covering cakes and/or used as a filling.		Iced cake must be refrigerated.Handy Pac cream cheese is shelf stable vs. using the actual cream cheese which needs to be refrigerated.	To not mar the frosted cake's surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap. When you take it from the refrigerator, immediately remove plastic wrap and let it sit to soften before serving.Some recipes do not need refrigeration.
Flavor/Description	Consistency	Best Used For…	Coloring	Storage or Freshness	Special Information
Fondant: Rolled or Poured comes ready-to-use or can be made from a recipe.  OTHER FONDANT TYPES:Fondant Candy Centers: Candy corn, seen most during the Halloween season, is a common Fondant candy. But it is also the basis of most chocolate-covered creams. Fruits, nuts, flavoring, and coloring are added to make the variety of creams found in boxes of chocolates. If you mix one recipe of white candy clay with Fondant, you get a taste similar to Choco-pan with the consistency of Fondant. Choco-Pan Fondant: was formulated by Linda Shonk owner of Sweet Art Inc, for use in her custom bakery Sweet Art Galleries. Choco-Pan was first made available for sale to the public and the baking industry in 1993. Since then it has become a very popular alternative to traditional rolled fondant products. This popularity is due to the rich white chocolate flavor and the soft creamy texture. Its pliability and ability to be molded are also strong points. Choco-Pan is available in different flavors. White Chocolate Fondant: I get many recipe requests for White Chocolate Fondant. I don't have an exact recipe, but Candy Clay can be used, instead. It is made from a mixture of 1 pound melted white chocolate and 1/3 cup corn syrup. It won't be snow white, but more eggshell to off white. Then it is used just like Rolled Fondant.Marshmallow Fondant: An easy to make fondant from marshmallows that is becoming very popular as a cake covering.