The Ultimate Guide To Frostings

The perfect course to learn how to make frostings of all flavors. Great for bakers and cake decorators!

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.