Listing each frosting goes as followed order:
Icing-
Recommended Uses-
Tinting-
Flavor and Consistency-
Icing Storage-
Special Features-
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ButterCream
-*-
-Borders/Writing
-Roses/Drop Flowers/Sweet Peas
-Figure Piping
-Icing Cakes Smooth
-
-Deep Colors
-Most colors deepen upon setting
-
-Sweet, butter flavor
-Thin-to-Stiff Consistency
-
Refridgerate in an airtight container for 2 weeks
-
-Iced cake can be stored at room temp. for 2/3 days!
-Flowers remain soft enough to be cut with a knife!
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Snow White Butter Cream
-*-
-Borders/Writing
-Roses/Drop Flowers/Sweet Peas
-Figure Piping
-Icing Cakes Smooth
-
-Deep Colors
-Most Colors deepen upon setting
-Gives true colors
-
-Sweet, almost almond flavor
-thin-to-stiff consistency
-
refridgerate in air tight container for 2 weeks
-
-iced cake may be stored 2/3 days
-air-dried flowers have translucent look
-flowers remain soft to be cut with a knife
-good for wedding cakes =]
-tints true colors due to pure white color
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Delux ButterCream
-*-
-Borders, wrting.
-Roses, drop flowers and sweet peas
-Figure piping
-icing cakes smooth
-
-deep colors
-
-rich, creamy flavor
-medium to stiff consistency
-
-refridgerate in air-tight container for 2 weeks
-
-texture remains soft on decorated cake
-iced cake can be stored at room temperature
-all-purpose
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Cream Cheese
-*-
-Basic Borders, writing, stars, shells, drop flowers
-
-pastels
-
-cream cheese
-thin to medium consistency
-
-refridgerate in airtight contianer for 1 week
-
-iced cake must be refridgerated
-cream cheese flavor is especially good with spice cakes, carrot cakes, etc
-all-purpose
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Stabilized whipped cream
-*-
-Borders, writing
-icing cakes smooth
-
-pastels can be achieved
-paste colors are best to use
-
-creamy, delicate sweetness
-light, thin-to-medium consistency
-
-use immediatly
-
-iced cake must be refigerated
-texture remains soft on decorated cake
-especially good on cakes decorated with fruits
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French Buttercream
-*-
-Basic borders
-writing
-icing cakes smooth
-
-pastels can be achieved
-
-tastes similar to vanilla ice cream (yum!)
-consistency similar to whipped cream
-
-use immediatly
-
-store iced cake in refrigerator
-texture remains soft on decorated cake
-cooked icing gives a special flavor, similar to vanilla ice cream
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Quick pour fondant icing
-*-
-for icing cookies only!
-
-Pastels
-
-Very sweet flavor
-pourable consistency
-
-use immediatly, excess fondant drippings can be reheated and used again! =O
-
-dries to a shiny, smooth surface to coat petite fours and cookies.
-seats in freshness
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Rolled Fondant Icing
-*-
-for covering heavy pound or fruit cake
-
-pastels
-rich, sweet flavor
-dough-like consistency
-
-use immediatly
-bring to room temp. before kneading
-
-excess can be refrigerated for 3 weeks
-
-gives a perfectly smooth, velvety surface
-seals in freshness and moisture
-always decorate with royal icing
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Royal
-*-
-flower-making, figure piping, making flowers on wires
-decorating cookies and gingerbread houses
-
-deep colors
-some colors may fade upon sitting in bright light
-
-very sweet and hard
-thin to stiff consistency
-
-store in airtight grease free container at room temp. for 2 weeks
-
-dries candy-hard for lasting decorations
-bowl and utensils must be grease free
-covor icing with damp cloth to prevent crusting
