Commonly Used Fillings & Icings

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There are a lot of types of icings for baking, but have you ever wondered what fillings and icings are most commonly used? Learn more about fillings & icings, so you can make your baked goods extra yummy!

We would like to introduce you to the most famous fillings and icings that people use, and some extra useful tips, especially for beginners!
Meet the most famous fillings & icings:

1.Royal Icing

Royal Icing

Pure white, sticky icing that dries to a hard finish.

  1. How is made?
  • Heavy paste of egg whites and confectioners’ sugar beaten with a little vinegar or lemon juice.

2. Used For

  • Piping or delicate work such as elaborate “string” decorations. Decorating cookies and gingerbread houses.

3. Storage

  • Does not need refrigeration. Air-dried decorations last for months.

4. Notes

  • Will soften when placed on butter or fat based frostings.

5. Example

Royal Icing Master Recipe

2.Custard/ Pudding

Custard

Has different varieties. Thick, smooth, and creamy.

  1. How is made?
  • Custard (pastry cream) thickened with flour or cornstarch.

2. Used For

  • Fillings used alone. A small amount can be folded into whipped cream to flavor it.

3. Storage

  • Must remain refrigerated.

4. Notes

  • Highly perishable. Needs refrigeration.

5. Example

  • Pastry Cream, Fresh Lemon Curd, White Chocolate Raspberry Mousse.

3.Jams and Jellies

Jams and Jellies

Happiness is like jam, and jelly is your jam.

  1. How is made?
  • Stir it to soften or heat with small amount of liquid if it’s too thick and strain to remove the seeds.

2. Used For

  • Filling alone or combination with other fillings such as buttercream or ganache.

3. Storage

  • Refrigerate after opening. Is not perishable if used as a filling.

4. Notes

  • Great for warm or hot weather.

5. Example

  • Italian Strawberry Tart of Crostata di Fragole.

4.Ganache

Ganache

Dark: Very Chocolately, White: Rich velvety taste

  1. How is made?
  • Mixture of chocolate and cream. Buttercream consistency can be made by whipping soft butter into its base, resulting in ganache beurre.

2. Used For

  • Filling and/or frosting: whipped or smooth

3. Storage

  • Needs refrigeration after 2 to 3 days at room temperature, 2 weeks refrigerated and 6 months frozen.

4. Notes

  • The better the chocolate used, the better the ganache.

5. Example

  • Poured and Whipped Ganache.

5.Boiling Icing

Boiling icing

Marshmallow-like texture, 100% fat-free.

  1. How is made?
  • Egg whites + sugar + a bit of water – beating until it’s fluffy and glossy. Substituting light brown sugar for granulated sugar makes sea-foam frosting. Sets quickly.

2. Used For

  • Used both between layers and to cover a devil’s food cake.

3. Storage

  • Iced cake can be stored at room temperature. Keeps for about 24 hours, and then deflates. Does not freeze well.

4. Notes

  • Will deflate if mixed with ingredients containing fat suvh as chocolate or whipped cream.

5. Example

  • Seven Minute Vanilla Bean Icing Recipe.

Did you love this information?

We hope this useful information will be helpful in your baking journey.

Do not miss out the previous topics: Fun Recipes To Try With Betty Crocker Pancake Mix
Up Next: Banana Churro Bread Bowl Recipe

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