Kitchen Skill You Should Know Before You Leave Home: Frostings
In this five day camp learners will delve into the delicious world of frostings and the science behind the different types of frostings while creating yummy desserts.
1454 total reviews for this teacher
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5x per week
over 1 week
learners per class
per learner - per class
How does a “Multi-Day” course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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This class is part of the "Kitchen Skills You Should Know Before You Leave Home" series and provides learners with frosting skills and decorating tips that they can take forward in the kitchen for years to come. In this camp learners will be introduced to frosting recipes, the differences between them, how to avoid common problems, and when to use them. We will follow a recipe each class that highlights each frosting. As it is applicable, we will also talk about the science behind the...
This class is taught in English.
Day 1: Cupcake: 190g (1 1/2 cups) all-purpose flour 200g (1 cup) granulated sugar 25g (1/3 cup) natural unsweetened cocoa 1 tsp baking soda 1/2 tsp salt 8 fl oz (1 cup) warm coffee, or 8 fluid oz 1 Tbsp white distilled vinegar 78 ml (1/3 cup) olive oil or vegetable oil 1 large egg, room temperature 2 tsp vanilla extract 12 cupcake liners 1 cupcake/muffin pan 2 medium bowls Spoon/spatula Frosting: 150ml (or ½ cup + 2 tablespoons) milk 100g (or ½ cup) granulated sugar 3 large egg yolks (55g, or a little over 3 tablespoons) 2 teaspoons cornstarch 350g (or 1½ cups + 2 teaspoons) unsalted butter, softened at room temperature ¼ teaspoon vanilla extract table salt to taste, optional 1 medium bowl that can fit on top of the saucepan Whisk 1 medium saucepan Day 2: Cupcake: 250 g (1 1/2 cups) plain flour 200 g (1 cup) sugar 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1 tsp salt 180 g (3/4 cup) melted butter, cooled 240 ml (1 cup) milk 1 large egg 1 tsp vanilla extract Frosting: 4 egg whites large, room temperature 267g (1 1/3 cups) granulated sugar 1/4 tsp salt optional 16 ounces unsalted butter (2 cups), room temperature cut into 1-inch pieces 1 tsp pure vanilla extract optional 1/4 tsp cream of tartar 1/3 cup (79mL) water Day 3: Cupcake: 1 1/4 cup (160 grams) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1/4 teaspoon ground cardamom, optional 1/8 teaspoon freshly grated nutmeg, optional 1/2 cup (118 ml) canola or other vegetable oil 1/2 cup (100 grams) granulated sugar 1/2 cup (100 grams) lightly packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots) Frosting: 8 ounces (226 grams) full-fat block cream cheese, softened to room temperature 1/2 cup (115 grams) unsalted butter, softened to room temperature 1 teaspoon vanilla extract Pinch fine sea salt 3 cups (360 grams) powdered sugar (confectioners sugar), plus more as needed Pinch ground cinnamon or ground cardamom, optional Day 4: Cupcake: 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (200g) granulated sugar 1/2 cup (115g) unsalted butter, melted and slightly cooled 2 egg whites* 1/4 cup (60g) sour cream or plain yogurt (Greek or regular yogurt) 3/4 cup (180ml) milk* 2 teaspoons pure vanilla extract Filling: 2 cups diced strawberries (about 10 medium strawberries finely diced) 1/2 cup (100g) granulated sugar 2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps Frosting: 2 cups heavy cream, chilled 1 cup icing (confectioners) sugar 1 tsp vanilla extract Day 5: Cupcake: 1 1/4 cups all-purpose flour 1 1/4 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, softened 3/4 cup sugar 2 large eggs, room temperature 2 tsp pure vanilla extract 1/2 cup buttermilk, or plain kefir, room temperature Frosting: 2 cups diced strawberries (about 10 medium strawberries finely diced) 1/2 cup (100g) granulated sugar 2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps
10 hours per week in class, and maybe some time outside of class.
On the second day we will be working with hot sugar and adult assistance is requested. Please keep any dietary restrictions in mind when looking over the supply list and let me know of any allergens so that we can discuss alternative ingredients.
Scientist who is enthusiastic about STEM
🇺🇸Lives in the United States
1454 total reviews
1104 completed classes
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of...