Buttercream icing for decorating cupcakes

Buttercream icing for decorating cupcakes

The final touch to achieve a compelling cake from the view is decorate with good coverage. Here are various options, from the simplest to the most popular.

3 types of toppings for cakes

You made the cake, different fillings, cut it, model and ordained a sensational cake. Now is the time to put the finishing touch with a glaze or full of flavor coverage, with the best looking, and easy to prepare and install.

Here you have three alternatives to decorate your cakes that surely want to print and have always at hand.

Cover chocolate for cakes

Chocolate is a favorite icings and very easy to prepare. For simple decoration can buy bags of chocolate covered black, white or milk, which is simply placed in hot water before opening the package. Arrange the cake on a wire rack and bathes with soft chocolate, matching with spatula around the edges.

If you can not blanket chocolate, simply melts grated chocolate bath and add a little cream or butter, for not solidify upon cooling. You can also make a much stronger coverage, ideal for winter cakes, melting chocolate crumbs mixed with equal quantity of white sugar, a little honey, a little butter and vanilla essence, achieving a bright and silky cream.
Different creams to cover cakes

Frosting: Cream Icing is another favorite for its versatility. Suffice it to beat a pot of cream with sugar or powdered common to taste, until doubled in volume and take proper consistency. To this basic recipe you can add a perfume like orange skin peel, vanilla or other extract. Another option is to incorporate culinary use vegetable dyes to achieve amazing creams and delicious colors.

Buttercream: Similarly, prepare a tasty buttercream melting and integrating 300 g butter and 150 g sugar. Bate to achieve a frothy cream, and add 4 tablespoons icing sugar, a splash of liqueur of your choice and two egg yolks. Whisk until a couple consistency and stable, ideal for covering cakes with spatula texture.

Lemon cream: You can also achieve a lemon cream beating 6 egg yolks with 2 cups sugar and grated lemon peel, until a compact foam. Pour into a small saucepan, add the juice of 3 lemons and 125 grams of butter. Kitchen bath stirring constantly until thickened preparation. Let cool and place on your cake spatula.
Meringues to decorate cakes

It is the children's favorite, for its texture and flavor definitely. The traditional merengue prepares easy, beating egg whites snow and adding a teaspoon of sugar per common beaten egg. You can perfumed with vanilla or fruit juice drops, especially citrus.

For a brighter and sparkling prepared, prepare the Italian meringue: Beat egg whites until stiff and slowly incorporates a light syrup made with sugar, water and orange peel during cooking, which is then discarded. You can also prepare a Swiss meringue, dissolving sugar in raw clear as you begin to beat, thus dissolving the crystals. Snow reached the point perfumed with essence or extract, and flaked placed on your cake.