Table of Contents
Advertisement
Icings, Fillings, Frostings and
Creams
Fluffy Butter Frosting
¹⁄ ³ cup butter or margarine
4 cups pure icing sugar
pinch salt
3-4 tablespoons milk
1½ teaspoon vanilla
1. Place all ingredients into the small
Mixmaster benchtop mixer bowl and on
Low speed (1-2), mix until all ingredients
are well combined, creamy, light and fluffy
in texture.
Glaze Icing
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
1. Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2. Brush warm on top of baked sweet goods.
Passionfruit Icing
1½ cups icing sugar
2 teaspoons butter
1 tablespoon hot water
1 tablespoon passionfruit pulp
1. Sift icing sugar in a small heatproof bowl,
add butter and hot water and stir until
mixture forms a thick paste. Place bowl
over a saucepan of simmering water and
stir until icing is a spreadable consistency.
2. Spread icing over sponge and allow to set
22
before serving.
Royal Icing for Fruit Cakes
1 egg white
1¼ - 1½ cups pure icing sugar, sifted
1 teaspoon liquid glucose
2 teaspoons lemon juice
Extra icing sugar for kneading, approximately
1x500g box
1. Using the small Mixmaster benchtop mixer
bowl, beat the egg white on high speed
(7-8).
2. Reduce to Low speed (1-2) and gradually
add icing sugar .
3. Add glucose evenly through.
4. Beat on Medium speed (4-6 ) until
smooth. Add lemon juice.
5. Turn out icing onto a well dusted clean
surface of icing sugar, knead with icing
sugar until icing is firm, smooth, stiff and
very white.
Note: If icing is not being used immediately,
cover with plastic wrap.
Hide quick links:
Advertisement
Table of Contents
