Any bakers here can tell me why Frosting needs so much fucking sugar? Almost every recipe I see online calls for 6 fucking cups of sugar.There is no way in hell it needs that much sugar.What amount of sugar do you guys use in frosting?
Hey dumbcunt: 6 cups of sugar doesn't tell me jack shit about what you're doing or how much you intend to make. 6 cups and what the fuck else, you mouthbreathing drooltard?Jesus fucking Christ, why has everyone gotten so utterly stupid over the past decade?
>>22033865The cake calls for 3 cups of cake flourThe other frosting ingredients are 2 sticks butter and 8oz creamcheese
>>22033870Finally. Now I can help you. You're making American buttercream cream cheese frosting. American buttercream is the easiest buttercream and uses a metric fucktonne of sugar. There are other varieties of cream cheese frostings that use less butter and less sugar so you can look into those, if you would prefer. Sorry for being cross. I just get really tired of people posting shit thinking we're all clairvoyant and know exactly what specific things they're talking about with literally zero context clues.
If there was less sugar, it would be called icing.
>>22033912No.
>>22033865you can blame social media and tiktok/youtube, fries your brain after a while.
Hijacking OP's thread to ask another baking related question that doesnt deserve its own threadI'm fucking around with scaling cake recipes for different pans. The ICE website posits that a formula can be used to find the relative amount of ingredients you need to scale a recipe. Their formula is pic relatedSo I used this to convert a recipe that's for 2 8x3 pans into one 3x1.5 ramekin. The final factor I ended up with was 0.035.The result was far too little batter to make anything substantial. It was a pathetic little disc of dough not even worthy of eating. I multiplied all the ingredients by 4 and it fit in the ramekin much better. Did my math fail or is the formula bullshit?
>>22033901This guy cakes
>>22033955>8x3 panshow tall are these pans? can't calculate the volume of the pan without it.>3x1.5which is the radius and which is the height? Did you measure it yourself or take the manufacturer at their word? is the ramekin straight-sided or are the sides sloped or curved significantly?
>>22034015Sorry I typed that retardedly4 inch radius 3 inch height on the pans1.5 inch radius 1.5 inch height on the ramekins So the formula for the pans ended up pi x 4^2 x 3 x 2 (2 pans)I measured myself and the ramekins are perfectly vertical
>>22034015Anon obviously means round cake pans, not sheet pans. 8" is a common diameter for round pans and 3" is a common height. And as for the ramekins, a 6" diameter IE 3" radius round be well outside the reality of a ramekin's size. 3" is the diameter and 1,5" is the height.>>22033955You probably confused diameter for radius.
>>22034031So I guess you didn't confuse R for D. ::shrug::
>>22033865Smart people stopped breeding a few generations ago.>>22033855Online dessert recipes are cancer. I tried one for frosting once and it called for an insane amount of sugar. I used half as much as it said and it was still way too sweet.
>>22034039Maybe the guys over at the ICE are just fucking liars, but I'm confident I did something wrong. I'm pretty stupid, after all.Here's the recipe I converted btw, pretty sure those are 2 8x3 panshttps://preppykitchen.com/1448-2/#recipe
>>22033855>Any bakers here can tell me why Frosting needs so much fucking sugar?because the most common icing is american buttercream, disgusting I know. Try Ermine buttercream and see if it's to your liking.
>>22034048Those equations from ICE are simply the geometric equations for volume of those shapes. You can find them in any high school geometry textbook.That said, the manufacturer's dimensions are *nominal* dimensions not actual. For those equations to work you need to use the *actual* interior dimensions of all pans.
>>22034077Like I said I measured myself, if anything I was off by a few centimeters each which wouldn't have been enough to change how completely off the ratio of batter to ramekin was
>>22034080The equations are correct, and your math was correct, and apparently your measurements were correct. The other possibility is your measurements were off when you made that tiny bit of batter, or your technique was different than when making a full-sized batch in your stand mixer, you didn't get enough air whipped into it, or not quite enough egg, or something like that.
>>22034086Also his recipe gave the sizes of his pans, but didn't say how *full* they were when he poured the batter in. Looking at the pictures at your link, they don't seem very full, probably just over half full.
>>22034086This is what I ended up with10.5g flour11.7g sugar5.9g butter5.25g egg8.4 mL buttermilk.32g baking powder.09g salt.5g vanilla extractI just got a new very reliable kitchen scale so I believe everything weighed as it should. The resulting batter couldnt even comfortable cover the bottom of the ramekin. That's when I multiplied everything by 4 and got far more reasonable results. There was no chance that dough was rising to a decent size but I figured I'd follow through for the sake of learning. Exact same process for the 4x batter, same creaming time same folding etc. Puffed up just fine. Twas simply a matter of not enough batter.
