Are you planning on making a cake and covering it with cooked frosting in the near future? Will it be your first time doing so? If that’s the case, I’d like to offer up a few suggestions. Each one of my tips is based on my years of experience working in the hospitality industry.
Watch the Fat
Most cooked frosting that I know of are made with egg whites. Thus, if you want your egg whites to rise up properly, it’s crucial that you follow a few simple rules. For starters, you’ll want to use immaculately clean beaters and a pristine, stainless steel bowl to whip your egg whites. Part of the reason why the items need to be so clean is that fatty residues will keep the egg whites from reaching maximum volume. You’ll also want to make sure that you are meticulous about separating the egg whites from the egg yolks for the same reason.
In my experience, the best way to remove unseen fatty residue from your mixer’s beaters and bowl is to thoroughly wipe each one down with white wine vinegar. Just make sure that you also rinse the items afterward in cool water.
Watch the Temperature
In addition, you should make it a point to use the freshest eggs available and allow the egg whites to reach room temperature before using them. I have found that doing so results in a fluffier, tastier, and better looking frosting.
Follow Directions Precisely
In my experience, it is also important to follow your cooked frosting recipe to the letter. If you don’t follow the recipe precisely, you could inadvertently cause the frosting to become unstable and not perform as originally intended. I’d also recommend that if you are using a stand mixer that you start out on a low setting and slowly increase it to a medium low setting. I have found that doing so really helps to create a perfect cooked frosting.
Let the Cake Cool
Lastly, never attempt to frost a warm cake with warm frosting. I made this mistake once and the end result was not a pretty one. Some of the frosting just slid right off of the cake and onto the cake plate. Other sections of frosting sunk into the cake as if the cake was a sponge. After witnessing that fiasco, I quickly learned that for the best results, both the cake and the frosting should be at room temperature.
Source: Personal Experience
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