Infused Icing?

Posted on 02/23/2010 by lungsandlips
I totally forgot I was a member of this community. I guess it was because I'm not "watching" it anymore. But I totally am again.

Anyway, lately I've been on quite the baking binge. Okay, maybe I should say "I really want to bake a lot but my mother has to stop me." I have, however, had my hand at the "beer-drinking pretzels" recipe I found here, sans the "beer drinking" part. (Also super good with garlic and Parmesan, just saying) but now I want some sweets.

Today I was dreaming up amazing recipes, one of which I can do without any help and might try out and two that I need a little help with.

I want to make "lemon cupcakes with raspberry icing" preferably amazing in taste (the icing that is) and "lemon cupcakes with green tea icing."

The problem is I'm not 100% sure on how to make icing that isn't, well, icing flavored. My mom is an icing purist, a former cake decorator, and makes her icing from scratch and I can't remember her ever infusing any flavor. I've asked, she doesn't remember.

So my request here is, any recipes (or just general tips) on how to make amazing flavored icing?
x_creepy_doll_x 25th-Feb-2010 03:40 am (UTC)
LorAnn flavor oils. They are very concentrated. You can definitely get raspberry.
coendou 25th-Feb-2010 04:04 am (UTC)
It depends on the icing. If you just mean regular buttercream, flavoring for the raspberry and matcha powder for green tea would probably be best rather than infusing because there's not much to "infuse."

Although, having said that, I just realized that if you're dedicated you could totally infuse some cream with the desired flavoring and then use the cream to make butter for the frosting! I have absolutely no idea how well it would work, but now I'm eager to find out! To infuse the cream with flavor, bring it to boiling, then add the flavor (perhaps fresh raspberries or green tea leaves) and let it sit for 10-20 minutes off the heat, then strain it. Once it's cool, whip it wayyyy past the point of whipped cream until the water starts separating from the fat, and soon you'll have a lump of butter.
metasynthesthia 25th-Feb-2010 04:54 am (UTC)
This sounds awesome. I totally want to try that now!
vulgar_shudder 9th-Mar-2010 01:19 am (UTC)
eww, use macha instead making a cup of tea surely.
lunamorgan 25th-Feb-2010 05:12 am (UTC)
You can do buttercream w/ a strained raspberry puree in place of the milk the recipe calls for (basically put raspberries in a blender until smooth, if you needed a little liquid to help it blend, I'd use a dash of cream to add some of the milk fats back to the recipe and then pass it through a mesh strainer) and for green tea you need to add some matcha powder, which isn't hard to do but can be hard to find.
monkey_chakra 25th-Feb-2010 02:23 pm (UTC)
I have found that Italian Buttercream (as opposed to Confectioners Icing/Frosting, which most people refer to as "Buttercream") is simply the best. It's rich, yet light and fluffy, and smoooooooooooooooth. No trace of the grittiness of icing sugar anywhere, because you make the buttercream with a simple sugar syrup. Given that, it would be easy to infuse flavour into a French Buttercream because you can boil raspberries/puree, or tea leaves/matcha or WHATEVER into the simple syrup.
yaoiandpocky 25th-Feb-2010 02:49 pm (UTC)
I've made raspberry buttercream before that my fiance gobbles up by the spoonful and swears tastes like sorbet. I use this icing recipe and add about 3-4 Tablespoons of Polaner "All Fruit" raspberry preserves. Don't use any other jam or preserves, it won't come out the same. The Polaner is super concentrated raspberry flavor. A drop or two of red food coloring makes it come out a lovely pink shade, too.

Here's a pic of my mom's birthday cake I made using this icing. It was a lemon cake with alternating layers of raspberry buttercream and lemon curd.
lungsandlips 25th-Feb-2010 04:14 pm (UTC)
Thanks so much everyone! I felt so stupid like ten minutes after I asked the question but all this seems like great, great, great advice.
musicalpixie 25th-Feb-2010 04:36 pm (UTC)
I usually infuse my milk for a couple of hours and then use that.
Things I have sucessfully infused with

Lavender Flowers
Lemon Peel
Rosemary
Basil
Cinnamon
Mint Leaf
girlskickguys 26th-Feb-2010 02:45 am (UTC)
I use this butter cream recipe from RepressedPastryChef and used pure/real Raspberry flavoring that I got from the grocery store, and added maybe 1/2 tsp at a time, tasting after it's been mixed in, until it tasted "infused." Came out perfect and everyone loved it!
girlskickguys 26th-Feb-2010 02:46 am (UTC)
PS the raspberry flavoring I use is colorless, and made by McCormick so it's easily found almost anywhere that sells baking goods. I prefer clear because you can then make tint the frosting any color you like, or leave it white.
maritropa 26th-Feb-2010 02:26 pm (UTC)
the icing recipe I use add in lemon juice and milk to powdered sugar with a little corn syrup or honey (basically change ingredients until you get the right consistency)

so lemon juice could be replaced with seived raspberry juice, and you can boil tea in milk to make a more concentrated flavor (or find matcha tea powder)
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