Recipe: Captivating Caramel Cream Cheese Drizzle

Captivating Caramel Cream Cheese Drizzle

Happy & Healthy Cooking,

Fun-Da-Mentals Kitchen Skills

• drizzle :

  to trickle a thin stream of a liquid ingredient, like icing or sauce, over food.

• measure :

  to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

• whisk :

  to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

History of Icing and Frosting!

• Icing has been used to cover cakes since the 17th century. One of the first icings was made of eggs, rosewater, and sugar. After the cake was covered, it was put back in the oven to harden the icing.
• The terms icing and frosting are sometimes interchangeable; however, many experts differentiate between icing and frosting, with icing being thinner and pourable and frosting thicker, creamier, and fluffier. Frosting can be spread with a spatula or piped with a pastry bag.
• A basic icing is a glaze made of powdered sugar and a liquid, like milk, water, or lemon juice. It is poured on cakes, cookies, or pastries or used to decorate them, as with royal icing. 
• A frosting's base may be butter, cream, cream cheese, eggs, or whipped cream. Buttercream frosting is one of the most popular coverings and fillings for cakes. There are seven varieties of buttercream: American, French, German, Italian, Korean, Russian, and Swiss. The most common, American, Swiss, and Italian, are described below.
• American buttercream is the easiest to make and good for beginners or when there is a short amount of time. It is made by whipping softened butter, powdered sugar, milk or cream, and vanilla extract or other flavorings until smooth and fluffy. Additional milk or cream is added to adjust the consistency. It is the sweetest buttercream and the one most commonly used for piping decorations on a cake.
• Swiss buttercream uses a meringue and is appropriate for intermediate bakers. Professional pastry chefs often use it. To make Swiss meringue, egg whites and sugar are heated together over a double boiler. Then, butter and flavorings are added while the meringue is beaten. The result is a soft, silky frosting.
• Italian buttercream is also made with a meringue and is suitable for more advanced bakers. This version starts with making an Italian meringue by adding a stream of hot sugar syrup to the egg whites while they are whipped, resulting in a light and stable frosting.