Yes, all creams are made from milk fat—yes, another use for milk aside from pouring into your coffee or enhancing your cereal. And yes, all cream can make food taste richer and creamier, and all kinds are called cream. But knowing about different creams is important because it lets you choose the right one for your recipe, helping you get the best taste and texture and avoid wasting food and money.

In this article, I’ll help you do exactly that. Join me as I take a different look at different types of cream available for your use, each with its own texture, fat content, and use. You’ll find out how each one can make your culinary creations better!

Note: This article was originally written last March 18, 2018. This has been updated on September 24, 2023.

How are different types of cream made?

As mentioned above, cream is derived from milk, making any type of cream a dairy product. When fresh milk is left to stand, a layer of cream rises to the top, and this cream is then skimmed off. In modern dairies, this process is expedited using centrifuges called separators. 

Do take note that the above is a general overview since different creams require different processes. For example, some commercial creams undergo ultra-pasteurization for longer shelf lives, while some creams are homogenized to ensure a uniform texture and prevent the fat from separating.

The cream obtained after the process can be of varying fat contents, which are then categorized into different types of cream.

Now we get to the heart of the article: what ARE the different types of cream?

Heavy Cream

Heavy cream, also known as whipping cream or heavy whipping cream, has more fat compared to other creams, with at least 36% fat. This makes it great for whipping as it holds its shape well. It’s often used to add richness to desserts, toppings, and fillings because of its creamy texture and taste—but because it’s so rich, it can form lumps more easily than lighter creams.

TL;DR:

• Fat Content: Typically 36-40%
• Uses: Whipping cream is beloved for making whipped cream for desserts as well as custards, ice cream, sour cream, crème fraîche, and rich soups. Its high-fat content makes it whip up beautifully and can hold its shape—perfect for cake icing or frosting.
• Trivia: Heavy cream whipping results in a doubling of its volume!

Clotted Cream

If you haven’t heard of clotted cream, it’s perfectly normal! After all, it’s in England where it’s more common, usually for their scones and jams. If you thought heavy cream had high-fat content already, clotted cream has the most, with about 55-65%!

Clotted cream has an appearance similar to the whipped butter you might have with pancakes in restaurants—thick and rich. You can use clotted cream in sauces or fudge for a richer texture or spread on top of different desserts.

Want to try making it for yourself and, well, trying it out? You can, but you’ll need plenty of time and patience. Get heavy cream and cook it slowly in the oven to make the water evaporate and leave fat behind. 

Take note that it takes about a day to make and cool it. It’s safe to keep for a whole week in the fridge. 

TL;DR:

• Fat Content: 55-60%
• Uses: A thick, rich cream with a golden crust on top. It’s a common treat in England, particularly enjoyed with scones and jam.
• Trivia: The cream is “clotted” by heating it slowly in shallow pans.

Crème Fraîche

France is a source of many delicious things to indulge in, such as baguettes, opera cakes, and crème fraîch. Crème fraîch is a French cream with good bacteria, making it thick and taste nutty. While it’s similar to sour cream in some ways, it’s not as sour, so it’s great for baking.

You can use it for topping sweet foods such as cobblers or fruit pies—its unique taste adds another layer of flavor to the sweet fruits. You can even add crème fraîch to your mashed potatoes, soups, or stews for an added tang. 

TL;DR:

• Fat Content: Around 30-40%
• Uses: This tangy, thickened cream does not curdle at high temperatures, making it perfect for sauces and soups. It’s also delightful on desserts.
• Trivia: It originates from France, and its name literally translates to “fresh cream.”

Light Cream

Light cream has less fat compared to other creams, about 18% to 30% fat. Because it has a lower fat content, it doesn’t whip well, so it’s not ideal for topping desserts. If you plan to use light cream in hot sauces or soups, it’s not the best cream since it might separate due to the heat.

However, light cream is great to add to coffee or drinks for added texture and even flavor. That’s probably why light cream is known as coffee cream or table cream. Light cream also works well in recipes if you want a subtle cream flavor without overpowering the other ingredients.

TL;DR:

• Fat Content: Between 18% and 30%.
• Uses: Commonly used to enrich the flavor of coffees and teas and suitable in recipes that don’t require whipping.
• Trivia: Even though it’s called “light,” it’s still thicker than half-and-half and plain milk!

Double Cream

Double cream is a type of cream made by using a special machine to separate the fat from the milk. As a result, double cream is thicker and richer than heavy cream but with a bit less fat than whipping cream. Speaking of whipping, double cream is great for it but be careful not to overdo it, or it will become butter. It’s perfect for making sauces or risotto thicker and creamier; it has so much fat it won’t curdle easily.

TL;DR:

• Fat Content: About 48%
• Uses: It’s so thick it can be spooned out, making it great for topping various desserts. It can also be whipped, although it thickens rapidly and can become butter.
• Trivia: Double cream can be used to make clotted cream.

Single Cream

I know what you’re thinking: if there’s a double cream available, then there must be a single cream also, right? Well, you got that correctly! Single cream is a cream containing around 20% milk fat or even less and is similar to light cream or half-and-half.

Single cream is very versatile; you can pour it over desserts, add it to coffee or tea, and even use it to make sauces and soups smoother and more flavorful without making it too rich or heavy.

TL;DR:

• Fat Content: Around 18%
• Uses: Perfect to pour over desserts or add to coffee.
• Trivia: It’s too light to whip but adds a creamy touch to dishes and beverages.

All-Purpose Cream

Since it’s the start of the Ber months by the time of this writing, you’re probably going to see plenty of all-purpose cream being stocked in groceries and local stores.  Hey, it’s an important ingredient for the usual Pinoy Christmas food, right? But what exactly is all-purpose cream?

Well, as the name implies, it’s a versatile type of cream that is suitable for both cooking and whipping. This cream can be used in a variety of dishes like soups, sauces, desserts, and beverages to add richness, creaminess, and flavor. It usually has a fat content around 18-36%, making it a middle-ground option between light cream and heavy cream. 

In short, it’s a handy option to have in your pantry as it can fulfill the roles of different types of cream, saving you from having to buy different kinds of products.

TL;DR:

• Fat Content: Varies, typically around 18-36%
• Uses: Known for its versatility, it can be used in cooking, baking, and dessert-making. Used as a thickening component for fruit salads or the milk component for soups, stews and sauces. It’s also great for pastries and more.
• Trivia: It is processed to have a stable consistency, making it suitable for various culinary applications.

Whipping Cream 

Whipping cream and heavy cream are often confused due to their similarities, but they do have some differences. The former has less fat, and while it whips well, it won’t form as stiff peaks as heavy cream would. It’s commonly used in making desserts like whipped cream and mousses and is also handy in soups, sauces, and gravies.

Be careful not to mix up whipping cream with the canned whipped topping found in the frozen aisle, as this is a different product made from a cream substitute and is not ideal for baking or cooking if you’re aiming for the best flavors.

In essence, aside from the slight variations in texture and fat content, whipping cream and heavy cream can generally be used interchangeably, explaining why the terms are often used interchangeably.

TL;DR:

• Fat Content: Around 30-35%
• Uses: Use this to make whipped cream for topping pies, cakes, and other sweet treats. It’s also good for making a creamy frosting for cupcakes and cakes. You can also add it to soups and sauces for extra creaminess.
• Trivia: Some people interchange this with heavy cream, but they are different from one another. If you whip this too much, just like double cream, it can become butter.

Half-and-Half

You might have first heard about half-and-half at Starbucks; I know I did! It’s a favorite for coffee enthusiasts and often has a spot reserved in their fridges. Half-and-half is made by mixing equal parts of milk and cream and has less fat, around 10.5 to 18%.

Aside from it being a popular choice for coffee lovers, you can use it in various recipes such as clam chowder and creamy pasta dishes. However, you can’t use it to make whipping creams since it doesn’t have enough fat.

TL;DR:

• Fat Content: 10-18% (usually made from half milk and half cream)
• Uses: A popular coffee creamer in the U.S., but is also be used in cooking and baking when a lighter cream is preferred.
• Trivia: You can’t whip half-and-half on its own, but if it’s all you have and you’re in a pinch, you can add a little melted butter to increase the fat content and whip it up.

Sour Cream

Sour cream is a tangy and creamy dairy product made by fermenting regular cream with lactic acid bacteria and has around 20% milk fat. It is a staple for many cuisines and is used in dips, dressings, and as a topping for savory dishes like baked potatoes and tacos. However, sour cream is also a baking ingredient—you can use it to add moisture and tenderness to your baked goods for a more delicious experience. 

Remember to keep it cool to avoid it going bad. Here’s an added trick: store your sour cream container upside down in the fridge to reduce the space for bacteria to grow!

TL;DR:

• Fat Content: Around 20%
• Uses: Made by fermenting regular cream with certain kinds of lactic acid bacteria. It’s a staple in many dishes, from dips to baked goods to toppings.
• Trivia: Did you know that sour cream is often used in baking to produce a moist crumb in cakes?

Quick Tips On Using Different Types Of Cream

As you may have noticed, creams come in different thicknesses and fat content, and each one is good for different kinds of dishes. Some are best for pouring, others for whipping, and some can do it all! Here are some easy tips to help you figure out which cream to use:

• When choosing a type of cream, consider the fat content as well s the desired flavor and texture of your dish. This is because the fat in the cream can change the taste and feel of your dish. 
• Heavy and whipping cream products are best for whipping and for making dishes that require a rich and creamy texture because they have more fat. More fat means they can get thicker when you whip them, and they can make foods taste richer and creamier.
• Light cream and half-and-half are good for adding creaminess to soups, sauces, and gravies. This is because they can mix well with other liquids and add a nice creamy taste without making the dish too thick or heavy.
• Sour cream and crème fraîche add creaminess and a tart flavor to dishes. Since they are thick and have a sour taste, they add creaminess and a little zing to make your culinary creation taste more interesting and feel smoother. 
• Clotted cream is good for adding creaminess and a rich flavor to desserts.

Conclusion

Cream is a delicious and versatile ingredient that can be used to enhance the flavor and texture of many different dishes. With so many different types of cream available, there is sure to be a type of cream that is perfect for your recipe.

I hope the next time you reach for that carton in the refrigerator or supermarket aisle, you’ll know what you’ll get with your cooking and baking creations. Happy, er, creaming!

Oh, and of course, before I go, if you want the chance to try different types of cream for different kinds of dishes, whether sweet or savory, sign up at The Bailiwick Academy! With over a hundred courses, you can learn how to use different creams in your cooking and baking and find out how to make yummy dishes and treats that everyone will love.

See you in one of our classes!

— 
Keep coming back to The Bailiwick Academy blog for more kitchen and baking tips, tricks, and much more!

The post Different Types Of Cream For Cooking And Baking appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Or:

If you have, and you’re still not sure how to convert cake pan serving sizes, don’t worry. In this article, we will help you make the best choices for your baking adventures so that you’ll have a delicious cake that will turn out just the way you want it. That’s especially if you don’t have the necessary pans that will get you the result in the recipe—and it’s not like you have a lot of pans lying around in your kitchen, right?

Keep reading for a different kind of cake baking lesson–one that involves a lot of math!

Understanding Cake Pan Sizes

Cake pans can come in various sizes, which we can classify into two categories:

Standard Cake Pan Sizes

Standard dimensions are ones that are commonly used in recipes. The most common sizes are:

• Round cake pans with 8-inch, 9-inch, and 10-inch diameters
• Square cake pans with sizes like 8×8 inches or 9×9 inches
• Rectangular cake pans in sizes such as 9×13 inches or 11×15 inches.

Non-Standard Cake Pan Sizes

Non-standard cake pans are, well, non-standard, so it’s hard to get exact measurements for them. However, they can add more versatility to your baking. These can include mini cake pans, differently-shaped pans (i.e., heart-shaped), or larger pans for baking large batches or specialty cakes like bundt cakes.

If you want a more comprehensive list of different pans, plus how much batter they can hold, here’s a chart from Joy of Baking:

Do take note that when a recipe calls for you to fill out a pan with batter, you should only pour until the pan is ⅔ full and ½ full for shallower pans. Do not completely fill it up.

Common Cake Pan Sizes and Their Uses

Here are the most common cake pan sizes and what they’re used for.

Round Cake Pans

Round cake pans are the most commonly used pans for baking cakes. The 8-inch pan is perfect for small gatherings or layered cakes, while 9- and 10-inch ones are ideal for larger gatherings.

Square Cake Pans

Square cake pans are often used for bar cakes, brownies, or smaller cake portions. The 8×8-inch size is excellent for small cakes, while the 9×9-inch size is suitable for slightly larger servings.

Rectangular Cake Pans

Rectangular cake pans are versatile and commonly used for sheet cakes, brownies, or layered cakes. The 9×13-inch size is popular for sheet cakes, while the 11×15-inch size is suitable for larger gatherings.

Bundt Cake Pans

Bundt cake pans come in various sizes, typically measured in cup capacity. The 10-cup size is a standard choice and will work well for most bundt cake recipes.

Sheet Cake Pans

Sheet cake pans are large, shallow pans ideal for baking cakes meant to be cut into squares or rectangles. The half-sheet size, measuring 13×18 inches, is commonly used for baking sheet cakes.

How do you convert cake pan measurements?

So we get to the meat of the article: how do you compute the substitutions? After all, you have to be careful to get a delicious cake result! In short, converting pan sizes requires careful consideration to ensure that your cake bakes evenly and has the desired texture. 

Same Shape of Pan But Different Sizes

Chef Joey Prats made it easy for us with his guides! Check out his guide for square pans:

And circular pans:

You can apply the same to rectangular pans.

Different Shapes And Sizes Of Pans

One of the best ways to do this is to use simple mathematical calculations or online conversion tools to help you determine the equivalent size for your specific recipe.

The first step is to find out how much your pan can hold. You can refer to the table above to make things easy for you. But if you want to manually compute, here are the formulas:

• Rectangular and square pans – multiply the measurements of the sides. So if your pan is 11×15, your pan is 165 square inches.
• Circular pans – get the area by multiplying the radius squared by pi or 3.14. To get the radius, divide the diameter—which is the length of a straight line passing through the center of the circle and touching two points on the circumference—by 2. For example, a 6-inch round pan has a radius of 3. So the formula will be (3×3)x3.14. The area will be 28.26.   

Once you know the capacity or size of your pan, you can now make substitutions with another pan. For example, if the recipe calls for the 165 square inch pan, you’ll need around five to six circular pans to fit the same batter amount.

The Simplest Method

If you want to avoid having to do math, here’s the best thing you can do: make extra cake batter! Of course, this only applies if you have extra ingredients, you’re planning to make more of the same cakes in the next few days, and you have space in your freezer for the unused batter. Hey, at the end of the day, it’s better to have extras than not enough at all.

Other Things To Consider When Converting Cake Pan Sizes

Here are some things to keep in mind regarding cake pans.

You’ll Have To Consider Baking Times

Changing your cake pan can affect how long you should bake your cakes. If you have more batter, you may need to bake your cake longer. And if you have a smaller pan, your baking will be shorter. 

Of course, the best way is still to keep an eye on your cake and do the toothpick test. 

Think About Your Choice Of Pans

Aside from the yield and equivalent of the pans that you have, you’ll also have to think about the following before finally deciding on what you’ll use:

• Number of servings you want
• Type of cake and occasion you are baking for
• The recipe
• The thickness of the cake layers you desire

Remember, each pan you use will have a different effect and result when it comes to cakes!

Cake Pan Serving Sizes FAQs

Can I use a different pan size if the recipe specifies a specific size?

Yes, you can adjust the recipe by using conversion methods to fit your available pan size.

How can I convert a recipe to a different cake pan size?

You can use mathematical calculations or online conversion tools to help you determine the necessary adjustments. To make things faster, just make extra batter.

Will changing the pan size affect the baking time?

Yes, changing the pan size may require adjustments to the baking time. Keep an eye on your cake and use the toothpick test to determine doneness.

What factors should I consider when choosing a cake pan size?

Consider the number of servings, type of cake, recipe instructions, and the occasion or presentation style.

Can I substitute different-shaped pans for a specific recipe?

Yes, you can often substitute different-shaped pans, but be mindful of adjusting the baking time and recipe proportions accordingly.

Where can I find high-quality cake pans?
You can find a wide selection of high-quality cake pans at kitchen supply stores, online retailers, or specialty baking stores. An example is Buji.ph—they have plenty to choose from. You can also browse TBA Shop.

Final Thoughts

Choosing the right cake pan size is crucial for baking delicious and visually appealing cakes. Understanding the standard sizes, how to convert cake pan serving sizes, and considering various other factors will help you achieve the desired results. Whether you’re baking a small layered cake or a large sheet cake, the right pan size ensures even baking and perfect portions. 

Happy baking!

— 

Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Cake Pan Serving Sizes: How To Convert Them appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Amigurumi is the Japanese art of knitting or crocheting stuffed yarn creatures. The word is a combination of the Japanese words ami (knitted) and nuigurumi (Stuffed doll). It has gained recent popularity due to the Kawaii (cute and adorable) culture Japan has brought to the US and the rest of the world.

Now that you picked up this hobby and purchased our Amigurumi class you want to start the ground running and make those cool and cute creations for friends and family. Here are some tips that can help you on that journey.

How to start Amigurumi

Step 1: Learn the basics

Amigurumi involves a lot of patterns to stich your creations. With that being said, basic stitches like chain slipstich and single crochets are essential in executing those intricate designs.  There are online video tutorials covering these and here’s a sample video you can watch.

Step 2: Choose your yarn

100% cotton is the best for this. Easily washable and color safe, these lovable creations of yours will stand the test of time if you choose the best materials.

Step 3: Start small

Take on projects that will help you gain the skills and confidence to tackle harder much intricate designs.

Step 4: Get the tools of the trade

There is a website called the Little Yarn Friends that has got you covered. From Yarn needles, crochet hooks, pins and cushions. The article covers all the tools you need to make those fanciful creations. Amigurumi is a craft that’s not that expensive compared to most so its not that difficult to purchase.

Step 5: Practice seaming

As your patterns get more complex, some assembly is required and being able to sew is key. A well put together crocheted animal will pull in the likes if you post these on social media.

Step 6: Study the patterns

Amigurumi patterns can be very daunting since at first glance those patterns are just a bunch of coded letters so it helps to commit to memory what those codes mean.

These are the very basics that will help you succeed in this craft. Let us know on the comments section how this article and online class on Amigurumi helped you make your first creations.  Feel free to post those as well also on our Facebook page for everyone to marvel at.

The Bailiwick Team

The post How to start and succeed in Amigurumi appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

The local Panaderia has been a community landmark for generations. It started out as a Royal bakeshop of the Spanish Government catering to our Spanish Colonizers who missed the breads they had from their motherland. Now, every morning ordinary people line up to purchase the timeless classic the Pan De Sal (bread of salt) served hot and also from time to time buy other baked good unique only to the Philippines. In this two-part blog we will cover the most popular ones and include a bit of back-story to your favorite breads.

Ensaymada

Usually taken as an afternoon snack. This coiled bred sprinkled with sugar and cheese toppings is the perfect partner with hot cocoa. This treat we inherited from our Spanish colonizers and was called “ensaimada de mallorica” which is a yeast bun with sprinkled sugar.

Monay

An alternative to the king of Pinoy bread. The monay is a yellowish bread with a slightly hard crust but with a soft inside when opened. Enjoyed best by dipping into hot coffee. Originally called pan de monja( nun’s bread), it is said that the bread’s shape is a raunchy take on the nun’sbehind

Spanish Bread

Some say this soft-elongated bread with a sweet center made of butter and sugar and sprinkled with bread crumbs is a tribute to our Spanish roots though no mention of its exact origins are told in our history books.

Putok

Putok is made from extra monay dough and can have a soft-to hard outer crust. Grooves are purposely cut on top of the bread to allow the bread to expand further during the baking process. It is finally brushed with a sugar or sometimes milk glaze for the added flavor.

Cheese bread/rolls

This is a more modern creation encrusted with toasted cheese/bread crumb granules and has a soft, almost dry interior. No records of its origin has been found only that bakeries in Metro Manila started to introduce this product in their wares.

Pan de Coco

This bread is made with a very Filipino ingredient as its center. Inside the tender bun is sweetened coconut. The filling can be prepared in its natural state (so it retains its color), with yellow food color or as dark as a brown sugar bukayo.

This ends the first installment of the Pinoy Bread series. We will cover the rest of the popular pinoy breads on the Sunday installment of our regular blog posts. you can also check out our wonderful online classes that teaches most of the breads covered. Click on this link to view the classes.

As always please leave a comment or any suggestions of future topics you would like us to cover.

The Bailiwick Team

The post A basic guide to Pinoy Breads appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

We Filipinos are very musically inclined people. Its in our DNA to excel in music and we have conquered the world in terms of our talent. That is why, at such at an early age, most parents nurture the talent of music by letting their kids learn their first instrument. And most likely, it’s the guitar that is the instrument of choice. We are going to cover in this blog why the guitar is the most popular kind of music instrument.

Reasons why the guitar is so popular

Affordability

In terms of price range, you can get a good acoustic “practice” guitar for as low as 5,000 pesos ($100). Though once you get a handle of the instrument, you will most likely shop for more established brands to get a better sound while you play.

Reputation

The guitar is the instrument with the most reputation and is known across different social classes and cultures. Famous guitar players like Joe Satriani, Jimi Hendrix and Slash has inspired countless generations to pick up the instrument in the hopes of making it big in the music industry.

Flexibility and Portability

Guitars can cross genres like no other musical instrument can. So, if you want to build a set of songs from different artists of different genres, the guitar is your best bet. It’s also easier to carry around and take it from place to place as opposed to other musical instruments.

Learning Curve

All you need is to learn at least 4 chords to be able to play a song. A band in Australia actually noticed that and made a medly of songs that are entirely composed of 4 chords.  You can watch their video by clicking on this link.

Speaking of learning curve, The Bailiwick Academy offers courses in acoustic guitar. We have created an easy format for newbies to follow and get the best tips and tricks from a leading expert in the industry. Check out the classes by Chin Alcantara of MYMP  as well as view a free course in setting up an acoustic guitar for gigs.

Hope you enjoyed this installment of our bi-weekly blog posts. Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team

The post Why is the guitar the most popular instrument? appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

What are the 5 basic tastes?

We were taught as kids that there were four major tastes (sweet, sour, bitter and salty). But there is this mystery flavor that nobody had a name for it yet. There were certain foods like a well cooked and season steak or a very dense broth that you tasted that didn’t fit into either of the four major taste groups. Until a Japanese chemist dubbed the taste Umami which is a combination of umai(delicious) and mi(taste). Thus, Umami was born and is described as pleasant savory taste.

Umami explained

The secret to Umami is the chemical component that produces the savory flavor. Glutamate- also known as MSG. MSG had a good run during the 80s and early 90s until reports of people claiming to have reactions to MSG surfaced. These range from Headache, sweating, nausea and a host of other reactions. However, researchers have discovered no link between MSG and these symptoms therefore it was considered as “generally recognized as safe” for consumption.

Aside from glutamate, it was discovered that another set of compounds trigger that umami effect and these are Nucleotides. Found in a lot of foods but mostly predominant in shellfish, pork and mushrooms. Nucleotides actually magnify the foods rich in glutamates like chicken, tomatoes and cheese.

Armed with this knowledge, chefs are now making full use of this flavor to make very popular dishes. Gordon Ramsay’s signature dish- Beef Wellington is packed with umami rich ingredients( Beef tenderloin, Mushrooms, Prosciutto). Noma- considered the best restaurant in the world also uses umami-rich ingredients like seaweed and incorporate those in the full course menu.

In the baking world. Pastry chefs and bakers are now starting to realize the potential of Umami in cooking. In a realm where sweet is the dominant force in cooking. Bakers are now experimenting with this flavor to delight the ever-expanding palates of their diners.

I hope all you aspiring bakers out there would experiment more and who knows, you might come up with your own-umami rich signature dish.

Hope you enjoyed this installment of our bi-weekly blog posts.Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team

The post What is Umami? The 5th basic taste appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Whipped Cream

The simplest of the icings. This usually show up on most DIY and no bake cakes. All you need is some fresh cream and sugar and whisked until you make it as light as air. Store-bought pressurized whipped cream is also a good choice if your recipe calls for it and saves you more time.

Caramel Icing

Goes well with a lot of cakes but difficult to make since you need to heat up some sugar and butter until it darkens. You let the mixture cool and then slowly add powdered sugar while in a mixer until you reach a syrupy consistency. Goes well with pound cakes with not much flavor added since the caramel is the star of the show.

Poured Fondant

It is commonly used as an icing and not as a filling. Making poured fondant is exactly like making the hard version but except for regular sugar, confectioners’ sugar is used, and more water is added to give it its runny consistency. It will dry leaving behind a satiny, smooth, and iced coating. Due to its ingredients it will dry to a semi-hard state and will become sticky under warm temperature.

Glaze

Is a mixture of confectioners’ sugar together with a liquid, like milk, lemon juice or water.Glaze can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness, but does not harden. What you will end up is a shiny and smooth icing that is the perfect topping for donuts, eclairs and brownies

That concludes our article on the different kinds of Icing.Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team

The post Kinds of Icing- Part 2 appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Part of the joy of baking is that you get to express your artistic side by making decorative toppings on your creations. Cake-making has made this into an art form and competitions are held everywhere that critiques not only the kind of cake you make but also the beauty and elegance of the icing you used to make your masterpiece.

The icing is on the cake. No pun intended. We will cover the most popular kinds of icing today and hopefully this will help let you dig deep and do more research on these. On this two-part blog we will cover the spreadable types of Icing and discuss the more complicated types on a later date.

Butter Cream

We start with the most common and widely known icing and is made of butter, milk, sugar and vanilla. From there we branch off to the other kinds of buttercream.

American style

This is what is referred to as your general butter cream Icing and is the easiest to make. This is what is used for your classic birthday cakes.

Italian Meringue Buttercream

Fluffy and buttery and has a medium to thick consistency. This is made by beating egg whites with salt until it forms stiff peaks. Hot syrup is then added and mixed till it reaches room temperature. The final piece is adding butter and vanilla extract mixing those together until smooth.

French Buttercream

Same process as that of Italian buttercream but we substitute the egg whites with egg yolks. Your end-product is a very rich cream ideal for toppings on cupcakes. The downside to this kind of buttercream is that its shelf-life is not as long as the others and should be kept refrigerated.

Swiss Meringue Buttercream

Almost similar to Italian buttercream but there are some slight changes in the process. Egg whites and sugar are mixed over a water bath or double boiler(see image) until light and fluffy. The mixture is cooled and then butter and other flavors are then mixed in.

Cream Cheese Frosting

Another kind of frosting in which the king is of course cream cheese. Denser than buttercream but still fluffy enough to be poured onto cakes. If you need a tangy and sharp taste to the cake you are making. This is the best kind of frosting to balance out those flavors.

Ganache

Made from either white or dark chocolate and cream. Mostly made with a shiny sheen but it also comes in a matte sheen that can be piped or spread thru the cake.

Boiled Icing

Also called Italian Meringue or Marshmallow Icing. A lot of people confuse boiled frosting with Italian Buttercream but though the techniques are almost similar-Hot syrup mixed in beaten egg whites. The omission of butter in the recipe gives this kind of frosting’s unique and very fluffy texture.

Hope this first installment gives you already plenty of information. Wait for the second part of the blog that covers the rest if the kinds of icing.

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The Bailiwick Team

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