AY Honors/Cake Decorating/Answer Key

2. Learn from memory the two cake icings-butter cream and royal-and their proper uses. Name one other icing used for frosting.

Butter Cream Icing
Ingredients	Procedure
125 ml Butter, softened 125 ml Shortening 1000 ml Confectioner's sugar 5 ml Vanilla extract 30 ml Milk or cream Food coloring (Put mouse over calculator to get English measurements)	Soften the butter by leaving it out of the refrigerator for a few hours before you need it. Place the butter and shortening in a mixing bowl and cream it with a mixer. Add the sugar, one cup at a time, beating it in as you go. Add the vanilla extract and milk and continue mixing. For a white frosting, substitute more shortening for the butter (that is, use 250 ml shortening, and no butter). For a tastier icing, substitute butter for shortening. Cover with a damp cloth until ready to use, or seal in an airtight container and refrigerate (it will keep for up to two weeks). Add food coloring as desired and mix it in thoroughly.

Royal Icing

Royal Icing
Ingredients	Procedure
1000 ml Confectioner's sugar 45 ml Meringue powder 2.5 ml Vanilla extract 1000 ml Confectioner's sugar 125-180 ml Warm water Food coloring (Put mouse over calculator to get English measurements)	Combine the confectioner's sugar and the meringue powder in a large bowl and beat with an electric mixer. Add the water, vanilla extract, and food coloring and beat on medium to high speed until the icing forms stiff peaks (5-7 minutes). Adjust the consistency by adding either more confectioner's sugar or more water. Use immediately, or cover in an airtight container and refrigerate. Royal icing hardens when exposed to air.