Today we are going to make a kitchen basic that is how to make perfect buttercream.
If you ever made cupcakes you’ve probably came across this icing before.
It is incredibly popular and a staple for baked goods.
Some call it icing, and others call it frosting, originally from “ice” because sugar granules look like ice pellets.
The origins of this amazing sugary treat goes back centuries.
FROSTED MARCHPANES, 1494
Marchpane is a confection consisting primarily of sugar and almonds that is served at celebrations, according to food historians.
Icing was invented for topping those marchpanes in 1494, altough it was first appeared inseparable from them.
FROSTED CAKE, 16th CENTURY
In the 16th century, a French chef baked the first frosted, multi-layered cake, and the most lasting use for icing was born.
A one-layer cake does not need icing in the same way that many layers use frosting to hold the entire cake together.
FIRST FROSTING AND ICING RECIPE, 1655
In 1655, Rebecca Price instructed her cook “to ‘frost’ the newly-baked cake over with the white of an egg beaten together with rosewater ‘and strew fine Sugar upon it, and then set it again into the Oven that it may Ice ”
WEDDING CAKE WITH WHITE ICING, 1840
White multi-tiered wedding cakes first appeared in Victorian times. White was seen a symbol of purity, the wedding cake often being referred to as the bride’s cake. White icing on a wedding cake was also popular as it was convenient, since the ingredients were easier to come by than for coloured icing.
CUPCAKES AND ICING, 1900-1950
The first cupcake recipe was invented in 1776. It was a light cake that was baked in small cups. In 1919, Hostess introduced it’s very first snack cake (AKA Hostess Cupcake). Cupcakes were finally decorated with frosting in the 1920’s.
Some of the many ingredients of modern frostings include: fruit butters, custard, meringue powder, lemon curd, coconut, strawberry and raspberry puree that go far beyond the vanilla and chocolate offerings of the past