The Ultimate Guide To Frostings

What you'll learn
Explore various types of frostings from simple glazes to cooked meringue buttercreams.
Learn how to weigh ingredients with a digital kitchen scale.
Practice hands-on techniques like kneading and folding.
Become creative with interesting flavor combinations.
Gain access to downloadable recipes and guides.
Learn a few basics of working with chocolate.
Understand how to properly handle and store frostings based on freshness and food safety.
Requirements
No prior kitchen skills required. Perfect for beginners.
A stand mixer or hand mixer is recommended for most techniques in this course.
Common kitchen tools with the addition of a candy thermometer and a small digital scale.
Description
When I was a kid, my favorite way to eat a cupcake was frosting first, then the cake.
Incredibly light and smooth to dense and rich...this course has something for everybody. Whether you are a complete beginner or avid baker, there is an abundance of information on techniques and flavors.
Imagine chocolate cherry buttercream and beer ganache...so many possibilities!
The frostings in this course include
GlazesWhipped CreamRoyal IcingGanacheButtercreamCooked FrostingsSugar Pastes
Within each major section, there are multiple recipes with step-by-step instructions to ensure your frostings are successful.
You will learn technical skills as well
ScalingCooking a sugar syrupPeak stagesMelting chocolateKneading
Frostings are a fantastic accompaniment to cakes, cookies, brownies, and many other sweet desserts. This course will supply you with such a broad understanding of the subject and really promote your creativity! There are recipes for you to download and print as well as the Ultimate Frosting Guide which includes the most important characteristics of each type.
Start Creating!
The pastry and baking arts industry has grown tremendously over the last decade that I've worked in it. There are so many more specialty ingredients available for home bakers which is why I'm so excited to bring you this course! If you want to make bubble gum ermine frosting or pink champagne buttercream, it's as simple as ordering some products online. In some areas of the world, you can even pick up more unusual products at the grocery store. Now is the time to learn all of the techniques and let your imagination run wild. And, if at any time, you find yourself unsure of how to create something, I'm here for you. Enrolling in this course gives you personalized support which includes me troubleshooting recipes and coming up with fun flavor combinations for your next cake project.
Overview
Section 1: Introduction
Lecture 1 Welcome
Lecture 2 Equipment
Lecture 3 Getting the Right Ingredients
Lecture 4 Mise en Place
Section 2: Glazes
Lecture 5 The Basics of Glazes
Lecture 6 Quick Glaze Method
Lecture 7 Shiny Glaze Method
Section 3: Whipped Cream
Lecture 8 The Fundamentals of Whipped Cream
Lecture 9 Understand Peaks
Lecture 10 Whipped Cream Method
Lecture 11 Stabilized Whipped Cream Method
Section 4: Royal Icing
Lecture 12 An Introduction to Royal Icing
Lecture 13 Meringue Powder Method
Lecture 14 Egg White Royal Icing Method
Section 5: Ganache
Lecture 15 Get Started with Ganache
Lecture 16 Dark Chocolate Ganache Method
Lecture 17 Beer Ganache Method
Lecture 18 Peanut Butter Ganache Method
Lecture 19 Whipped Ganache Method
Section 6: Buttercream
Lecture 20 Welcome to Buttercream
Lecture 21 American Buttercream
Lecture 22 American Buttercream Method
Lecture 23 Add Flavor to American Buttercream
Lecture 24 Crusting Buttercream
Lecture 25 Crusting Buttercream Method
Lecture 26 Cream Cheese Buttercream
Lecture 27 Cream Cheese Buttercream Method
Lecture 28 Flavoring Cream Cheese Buttercream
Lecture 29 Swiss Meringue Buttercream
Lecture 30 Swiss Meringue Buttercream Method
Lecture 31 Flavor Possibilities for Swiss Meringue
Lecture 32 Italian Meringue Buttercream
Lecture 33 Italian Meringue Buttercream Method
Lecture 34 Chocolate Buttecream Method
Section 7: Cooked Frostings
Lecture 35 Old-fashioned Cooked Frostings
Lecture 36 7-Minute Frosting
Lecture 37 7-Minute Frosting Method
Lecture 38 Ermine Frosting
Lecture 39 Ermine Frosting Method
Lecture 40 Fudge Frosting
Lecture 41 Fudge Frosting Method
Section 8: Sugar Pastes
Lecture 42 Getting Started with Sugar Pastes
Lecture 43 Marzipan
Lecture 44 Marzipan Method
Lecture 45 Modeling Chocolate
Lecture 46 Modeling Chocolate Method
Lecture 47 Rolled Fondant
Lecture 48 Marshmallow Fondant Method
Lecture 49 Gum Paste
Lecture 50 Gum Paste Method
Section 9: Conclusion
Lecture 51 Thank You!
Lecture 52 The Frosting Quick Reference
Anyone interested in learning about a wide variety of frostings.,Home bakers looking to expand on their skills.,Professionals who wish to acquire more basic, tested recipes.,Complete beginners who have never made frosting from scratch.
Homepage

https://www.udemy.com/course/the-ultimate-guide-to-frostings/

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