How To Pick The Best Spirit For Your Homemade Cake Frosting
When you turn baker at home, with all the frills and pomp of preparing your own frosting using cream or cream cheese, one question that can crop up is what kind of spirit to use in the frosting? This especially holds forth when you are preparing a brandy-soaked cake or an orange and chocolate cake infused with rum.
The frosting prepared for such a cake should be one that adds just the right amount of richness and depth to the sweet treat, without becoming too overpowering. And which spirit is used for infusing the frosting has a role to play in determining the flavour profile of the icing.
Here’s more on how to pick the best spirit which will in fact be the icing on your homemade cake:
Why add a spirit to a cake frosting at all?
Spirits can infuse cake frosting with a lot of different flavours. Certain spirits can imbue the icing with a lot of robust notes which in turn seep into the profile of the cake. Others simply add little hints of caramelised or tart flavours into the frosting which work more as flavour accents rather than becoming one of the primary tasting notes of the dessert.
Does the type of frosting determine which spirit to use?
Most certainly. Different kinds of frosting like whipped, light, butter-based or even cream cheese require different spirits which will complement their flavours and textural density. So match the frosting to the spirit appropriately to extract the most out of the pairing.
Which are among some of the best spirit and frosting pairings that can be used for icing cakes?
Simply enough, richly flavoured spirits like rum, bourbon and brandy are excellent for infusing into dense buttercream frosting.
The light flavours of coffee liqueurs or cream liqueurs go well with a simple whipped cream. Their silky texture and slightly sweet flavour notes tend to blend nicely with the creamy icing without becoming overwhelming.
On the other hand, the nutty notes of spirits like Irish whisky and spiced rum are excellent alternatives to pair with a chocolate ganache which echoes similar deep flavours.
Also Read: Alcohol-Infused Cupcakes For Festive Celebration: Tips For A Delicious Twist
Does the type of cake also impact the spirit being used for preparing the icing?
Most times, yes. Classic chocolate cakes tend to blend well with a whipped cream frosting infused with coffee liqueur or cherry brandy. Whereas the aromatic notes of a simple Victoria sponge or vanilla cake are better paired with a buttercream frosting laced with bourbon or cognac.
Lighter flavours in cakes can go well with similarly bright and floral liquors whereas spirits like whiskies and rum are excellent additions to fruity, nutty cakes infused with flavours of chocolates and slightly tart, citrusy ingredients.
How much of a spirit should be added to frosting?
For every cup of frosting, about 1 to 2 tablespoons of the spirit of your choosing will be enough to infuse it with the essential flavour accents. Taste as you go to assess if the spirit’s essence is being absorbed sufficiently into the frosting.
Which are some of the regional flavours that can work in a spirit and frosting pairing?
Certain Indian regional flavours like coconut milk blended with coconut rum, jaggery infused in a whiskey and buttercream mix and a rose essence imbued into a spread laced with dark rum are some of the combinations that can be crafted while preparing a spirit and frosting pairing.
When should the spirit be infused into the frosting?
The best time to add a spirit into the frosting is when it is fully whipped. This enables the liquor to blend well with the finished icing. Pro tip: A garnish crafted using citrus zest, spice dusting and even a candied peel can be used to finish off the frosting.
Drink Responsibly. This communication is for audiences above the age of 25.
