The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
More than just icing or frosting…
Blaise Doubman
Over the years I have had so many conversations and discussions about icing, or frosting, whichever you call it and how you can use it in different ways. I guess I should start by saying, that to me, frosting and icing are different. Frosting is thicker, usually butter based and is used to slather on cakes and brownies. Icing on the other hand, is thinner and can be used also on cakes and brownies but also in dipping. Such as chocolate dipped cookies, or chocolate dipped brownies. On my website I know I have several recipes for both “frostings” and “icings” and really they are interchangeable but only to an extent. If you are looking for something thicker, search for frostings. Looking for something thinner? Icing it is. However, that is just my view.
The recipe I am sharing today could be either a frosting or an icing, depending on how you looked at both words in their terms and definitions. But, I call the recipe I am sharing today a “filling”. What is the difference? Well, once again, just by my standards, a “filling” is a thicker version of a frosting. A filling is more substantial and has a little more heft to it. When making a filling you naturally want it to be heavier, more dense and structured to help hold together whatever it is you are filling. For example, the filling between two cookies, must be thick and strong enough to hold the two cookies together, otherwise you will just have a mess on your hands. This recipe is very versatile. To change the flavors and textures of this recipe, feel free to beat in some cream cheese or even marshmallow fluff. Just be sure to keep the consistency of this filling to that of the thicker side. Also experiment with different flavors and extracts.
Delicious Filling
2 sticks unsalted butter, softened
5 cups powdered sugar
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Start by whipping the soft butter in a large bowl until pale and smooth.
Add in the powdered sugar, one cup at a time, while stirring and adding a splash of milk each time. This will help the powdered sugar incorporate with the other ingredients a lot better.
Add in the pure vanilla extract and salt.
Beat together until smooth and creamy.
Use immediately and enjoy!
Ask and Answer: I had a huge response to my latest column for “Super Fudgy Brownies’! Thank you all for your continued dedication and support. It really means a lot to me! I love knowing that my readers are not only reading and loving my columns but knowing they are cooking and baking right there along with me and loving all of the recipes I am sharing along the way. Thank you!