7 Best Frosting Recipes Taste Tested (Courtesy Of How To Cook That)

The frosting recipes that were used in this comparison were:

best frosting recipe how to cook that ann reardon

American Buttercream Frosting Recipe

(recipes for buttercream flavours here)
120g (4.23 ounces) Unsalted Butter
330g (11.64 ounces) or 1 1/2 cup plus 2 tsp icing sugar or confectioners sugar
1-2 tablespoons or 15-30ml milk
small pinch salt
1/2 teaspoon or 5ml vanilla essence
Whip butter until smooth and pale, stir in the icing sugar, milk, vanilla and salt then whip for a further 2 minutes.

French Buttercream Frosting Recipe

french buttercream how to cook that ann reardon

2/3 cup or 138g (4.87 ounces) caster sugar or superfine sugar
3 tablespoons water
5 or 90g (3.17 ounces) egg yolks
200g (7.05 ounces) or 1 cup unsalted butter, bring to room temperature
small pinch salt
1/2 teaspoon or 5ml vanilla essence

Mix together the sugar and water in a saucepan.
Whip the egg yolks on high until they are pale.
Heat the sugar and water in a saucepan until the sugar dissolves and then continue to heat it until it reaches 238 farenheit or 114 centigrade.
With the mixers running pour the hot sugar syrup into the yolks. Keep beating and it will thicken up as it cools. Add in the butter a little at a time. Then add the vanilla and salt and keep beating on high for a minute until it is smooth and glossy.

Italian Meringue Frosting Recipe

italian meringue how to cook that ann reardon
3 large egg whites 120g (4.23 ounces) you can use pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
1/4 tsp cream of tartar
1 cup or 213g (7.51 ounces) sugar
1/4 cup or 58ml water
small pinch salt
1/2 teaspoon or 5ml vanilla essence

Add the cream of tartar to the egg whites. Beat on high speed until you have soft peaks.
Mix together the water and caster sugar, heat, stirring until the sugar is dissolved.
Then add a candy thermometer and heat until its 238 degrees Farenheit or 114 Centigrade.
Turn your beaters on and pour in the sugar syrup in a thin stream. At first it will make it quite liquidy but keep the mixers running for about 5 minutes and as it cools it will thicken up. Add your vanilla and salt.

Swiss Buttercream

swiss buttercream how to cook that ann reardon
3 large egg whites 120g (4.23 ounces) you can use pasturized egg whites, they do not make quite as stiff a frosting as fresh but are safer.
1/4 tsp cream of tartar
1 cup or 213g (7.51 ounces) sugar
1/4 cup or 58ml water
small pinch salt
1/2 teaspoon or 5ml vanilla essence
250g (8.82 ounces) or 1 1/4 cup unsalted butter at room temperature
To make swiss buttercream take cooled italian meringue frosting and add cubes of butter. At first it will look like a curdled lumpy mess but just keep whipping on high and it will come together to form a smooth glossy frosting.

Ermine Frosting

srmine frosting how to cook that ann reardon
1 cup or 250ml milk
3 tablespoons or 35g (1.23 ounces) plain or all purpose flour
1 cup or 220g (7.76 ounces) butter
1 cup or 200g (7.05 ounces) caster sugar or superfine sugar
small pinch salt
1/2 teaspoon or 5ml vanilla essence

Beat together butter and caster or superfine sugar until it is smooth and pale. In a saucepan whisk together the flour and milk, then stir it over heat. The mixture will start to get lumps, keep stirring it the whole time and then it will thicken into a smooth paste. Allow it to cool. Then with the beaters running add one spoonful at a time to the butter mixture. Add the vanilla and salt and beat until light and fluffy.

Traditional Cream Cheese Frosting

cream cheese frosting how to cook that ann reardon
500g (17.64 ounces) block or 2 1/4 cup cream cheese at room temperature
1/2 cup or 110g (3.88 ounces) unsalted butter at room temperature
2 1/2 cups or 310g (10.93 ounces) icing sugar or powdered sugar
small pinch salt
1/2 teaspoon or 5ml vanilla essence

Beat together cream cheese and butter until they are smooth.
Stir in your icing or confectioners sugar and then beat on high for 2 minutes.

White Chocolate Ganache Frosting Recipe

white chocolate ganache how to ann reardon
440g (15.52 ounces) white chocolate (choose real chocolate, check on the ingredients that it contains cocoa butter)
150ml or 1/2 cup plus 2 tbsp cream 35% fat
small pinch salt
1/2 teaspoon or 5ml vanilla essence

Heat up your cream until it just starts to boil and then pour the hot cream over white chocolate. Let it sit for 30 seconds and then stir. If there are still lumps of white chocolate you can microwave it for 10 seconds and stir it again until its smooth. Leave it to cool overnight. Put it into the bowl of an electric mixer and beat on high for 2 minutes.

Frosting Taste Test

how to cook that ann reardon frosting

According to How To Cook That, So how did they score on the taste test? Average taste test results are shown below for each frosting.  Taste testers did not know which frosting they were tasting watch the video to see their reactions and hear their opinions.

4.0  White Chocolate Ganache (3,2,5,5,5,4)
3.8  American Buttercream Frosting (5,1,5,4,3,5)
3.8  Ermine Frosting (4,3,4,4,4,4)
3.3  French Butter Cream Frosting (2,4,3,4,4,3)
3.3  Italian Meringue (5,2,4,3,4,2)
2.6  Cream Cheese Frosting (4,4,1,1,1,5)
2.5  Swiss Buttercream Frosting (4,3,1,1,3,3)

frosting tastes best how to cook that

They were asked to rate frostings using the above scale

1 hate it, 2 not so sure about it, 3 like it, 4 love it and 5 favorite

The Frosting Heat Test
Which frosting is the best to use in hot weather? If you have to take your cupcakes or carefully decorated themed cake outside for the party you do not want it to fall apart. Watch the video for time-lapse footage of the seven frosting’s outside on a 32C (89.6 degrees Fahrenheit) day.

What’s your favorite frosting flavor?

Source:www.howtocookthat.net

Image Credit:www.howtocookthat.net

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2 thoughts on “7 Best Frosting Recipes Taste Tested (Courtesy Of How To Cook That)

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