I am so lucky to have Morgan aka the Foodie Chef in my life. Not only is she such a sweet and special person but she’s also a great chef and teacher! Did I mention how patient she is? I highly recommend Morgan for private events like cooking classes or private catering.
I have been wanting to learn how to do low FODMAP frosting on cakes for a while now and as a birthday gift Morgan gave me a private lesson. I quickly learned it is all about the way you hold the piping bag, amount of pressure, and practice! Lots and lots of practice.
Follow these steps for perfect frosting techniques:
- Icing
I used the Foodie Chef’s basic butter cream recipe (see recipe below) which is also FODMAP safe!
Sifting the powdered sugar (can you tell I’m a little messy?)
Final product-buttercream frosting
*Frosting tip* Morgan shared a great tip when filling the piping bags: fold the top part over, hold it like a cone and fill the bag with frosting.
Trying to not make a mess while I refill my frosting bag.
2. Practice makes perfect
Before you start frosting on the actual cake, take a few minutes to practice. Morgan showed me a few different techniques for piping. The key is to apply pressure to the bag from the top not the middle to prevent bubbles.
Learning how to pipe frosting.
3. Smear a small amount of icing on the cake board to keep the cake stationary.
4. Frost and layer cake layers.
Add a dollop of low FODMAP frosting and smooth evenly before applying the next cake layer.
Frosting in between cake layers.
5. Crumb coating
This step is crucial in sealing the crumbs. Using a slated frosting spatula, apply a big glob of frosting on the top and work your way down and around. Freeze for 20 minutes or until the frosting has set.
Crumb Coating
6. Frosting layer
The key here is to keep your frosting spatula clean and away from crumbs. Using the spatula, move up and down with light pressure. Make sure to wipe the spatula off between each smoothing to prevent crumbs.
Frosting Layer
7. Piping
Here comes the fun part! Pipe away!
8. EAT!