Saturday, January 14, 2012


I have no clue if the terms icing and frosting are actually  interchangeable but as far as I am concerned they are. So call it what you will, but here is something - or a few somethings- to top (or layer between) your cake layers....or cupcakes...or maybe your cookies or macarons.

Vanilla Buttercream

1/2 cup sugar
2 egg whites
1/2 cup softened butter
1/4 - 1/2 tea pure vanilla extract
pinch salt

whisk egg whites and sugar in a heat proof bowl.  Place bowl over simmering water without letting  the bowl touch the water.  whisk mixture until hot to the touch and the sugar melts.  Remove from heat.  scrape into the bowl of a stand mixer with a whisk attachment.  Whip on high until light, white and has cooled.  4 - 6 minutes.  reduce the speed and add chunks of butter one at a time and beat until smooth  5 min or so. then mix in vanilla and salt. 

Chocolate Ganache

3/4 cup heavy cream
1 cup dark or bittersweet chocolate chips (or chopped)
1 tbl butter

Heat cream in a pan CAREFUL not to burn it or boil it. The cream needs to be very hot.  Remove from heat and stir in chocolate. whisk until smooth. add butter continue to stir.  Spead or pipe when at room temp.

Peanutbutter Frosting

1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

Citrus topping

1 (14 ounce) can sweetened condensed milk
3/4 cup lemonade  or limeade concentrate
1 - 3 tea lemon or lime zest
1 (8 ounce) carton frozen whipped topping, thawed

In a large bowl, combine milk and concentrate and zest. Fold in whipped topping. Store in the refrigerator several hours.

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