*FROSTING RECIPES

Here's the Frosting Recipes that i promise to u guys :)
Sorry for the delayed post folks!

*COCONUT FROSTING
Makes about 3 Cups
Start to finish: 10 Minutes (FAST)

Ingredients:
- 2 Tbsp Heavy Cream
- 1 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- Pinch Salt
- 16 Tbs (2 Sticks) Unsalted Butter, Softened
- 1/4 Cup Cream of Coconut
- 3 Cups Confectioners' Sugar

Directions:
1. Stir the cream, extracts and salt together until the salt dissolves.
2. Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth about 20 seconds. Reduce the speed to medium-low, Slowly add the confectioners' sugar and beat until smooth 2 to 5 minutes.
3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy about 4 to 8 minutes.

*FYI:
3 Cups Confectioners' Sugar is too sweet for me.
So, I reduce to 1 1/2 Cups to 2 Cups.

*To Make Ahead:
The frosting can be made up to 2 days ahead and refrigerated, Wrapped tightly in plastic wrap. Before using, Let stand at room temperature to soften then whisk briefly to re-luff.


And here's another frosting recipe.
This frosting should be spread on very thick.
Then swept into big, glossy swirl using the back of a spoon.
This recipe will make enough for a two-layer cake, a three-layer cake or two 9 by 13 inch sheet cakes.

*SEVEN-MINUTE FROSTING
Makes 5 Cups
Start to finish: 15 Minutes (FAST)

Ingredients:
- 1 1/2 Cups Sugar
- 2 Large Egg White, At room temperature
- 6 Tbs Cold Water
- 1 1/2 Tbs Light Corn Syrup
- 1/4 Tsp Cream of Tartar
- Pinch Salt
- 1 Tsp Vanilla Extract

Directions:
1. Bring 2 inches of water to a simmer in a large saucepan. Combine the sugar, egg whites, water, corn syrup, cream of tartar and salt in a large bowl.
2. Set the bowl over the saucepan and beat with a hand-held electric mixer on high speed until the eggs whites have quadrupled in volume and are shiny about 7 minutes.
3. Remove the bowl from the saucepan, Add the vanilla and continue to beat for 2 minutes, Use immediately.

*Test Kitchen Tip:
This classic frosting is more like glossy, snow-white meringue than frosting due to its fluffy, ethereal texture. And because of its unique cooking method, The recipe yields an ample amount. There is simply no way to halve or decrease it.
But that's' good, Because when you ice a cake with this frosting you really lay it on thick, Then fashion big pretty swirl. Depending on the cake you are icing, You may have some extra frosting.

*Making 7 Minutes Frosting:
The only way to make this magically fluffy, snow-white frosting is to whip it in bowl set over a double broiler. Its easiest though to set a large bowl over a pan shimmering water (Rather than use a double broiler) because the bowl provides more whipping room.

*Recipes Courtesy of The America's Test Kitchen Family Cookbook Pg.538 & 533
*Pictures Courtesy of Mysexykitchen

*TIPS AND TECHNIQUES

I love this website, Here.
I am so happy to share with y'all :)
Here's some of the Tips & Techniques Highlights.

If you guys have spare time check it out yourself.

Have a safe weekend everyone :)


Common Measurements Excellent results begin with the best ingredients measured carefully.

*This convenient chart helps you measure efficiently.
Equivalent Measurements

Dash = less than 1/8 teaspoon
4 quarts (liquid) = 1 gallon
3 tsp. = 1 tbsp.
8 quarts (solid) = 1 peck
1 cup = 1/2 pint
4 pecks = 1 bushel
2 cups = 1 pint
16 ounces = 1 pound
2 pints (4 cups) = 1 quart

Tablespoon Measurements
4 tbsp. = 1/4 cup
12 tbsp. = 3/4 cup
5 tbsp. + 1 tsp. = 1/3 cup
14 tbsp. = 7/8 cup
8 tbsp. = 1/2 cup
16 tbsp. = 1 cup
10 tbsp. + 2 tsp. = 2/3 cup

*Metric Conversions These amounts have been slightly rounded.
Volume Measurements

1 teaspoon = 5 ml
2/3 cup = 160 ml
1 tablespoon = 15 ml
3/4 cup = 180 ml
1/4 cup = 60 ml
1 cup = 240 ml
1/3 cup = 80 ml
1 quart = (4 cups) 1 liter
1/2 cup = 120 ml
1 gallon = (4 quarts) 4 liters

Weight Measurements

1/2 ounce = 15 g
8 ounces = 225 g
1 ounce = 30 g
12 ounces = 340 g
3 ounces = 85 g
16 ounces (1 pound) = 455 g
4 ounces = 115 g
2 pounds = 1 kg

*Baking Glossary

Beat
Stir quickly and completely in a circular motion using a spoon, wire whisk, or electric mixer to incorporate air into the mixture.

Blend

Stir together two or more ingredients just until combined.

Coats a spoon

When a cooked egg-based mixture or sauce leaves a thin layer on a metal spoon as a test for doneness.

Chill

Cool mixture in the refrigerator until completely cooled.

Combine

Mix two or more ingredients together until thoroughly mixed.

Cream

Beat together two or more ingredients, such as butter and sugar, until mixture has a smooth uniform consistency.

Crimp or flute

Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.

Cut in

To mix a cold fat (butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs using a pastry blender or two tableware knives.

Drizzle

Slowly pour a thin sugar and liquid (water or milk) mixture over food such as a cookie or a quick bread.

Dust

Coat lightly with a dry ingredient such as flour or powdered sugar.

Fold

Gently combine a light, airy mixture (beaten egg whites) with a heavier mixture (such as whipped cream). Place the lighter mixture on top of the heavier mixture. Using a rubber spatula cut vertically down through mixtures across bottom of bowl and up opposite side. Rotate the bowl a quarter turn with each stroke.

Glaze

Coat food with a very thin, sweet mixture that will be smooth and glossy.

Grease

Coat the surface of the baking pan with shortening to prevent food from sticking.

Grease and flour

Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes.

Knead

Work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.

Mix

Stir two or more ingredients until mixture is thoroughly combined and uniform in texture.

Roll Up Jelly-Roll Fashion

Roll dough and filling together, beginning with narrow side of dough, and ending with a log shape. Seal ends of dough.

Scald

Heat liquid to just below the boiling point.

Whip

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whisk.

Whisk

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whip.

*Pictures Courtesy of Here and Here
*For more Cooking & Baking Techniques, Click Here
*Tips and Techniques Courtesy of Here