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Tuesday, November 8, 2011

Icings and Fillings (updated 21/4/12)

I have compiled a useful list of recipes of Icings and Fillings to fill and ice those wonderful creations of yours at easy reach.

Fluffy Frosting – Meringue (by Country Women's Association Classics)
(enough to cover 12 cupcakes)

1 cup caster sugar
1/3 cup water
2 egg whites

Combine sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116oC on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg whites in a small bowl with electric mixture until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.


Ganache
(chocolate sauce or hard topping to cover 22cm springform cake)

¼ cup thickened cream
75g milk chocolate buttons
75g dark chocolate buttons

Put cream in a small bowl and place and microwave until hot about 1 min. Remove from microwave and quickly add all the chocolate. Set aside for ½ minute than stir to combine allowing the chocolate to melt in the hot cream. Set aside to thicken and then pour over top and sides of cake. Allow to rest in fridge for hard set.


Mock Cream (1)
(to fill profiterols or cream buns)

2 tab butter or margarine
2 tab sugar
2 tab hot water
2 tab milk
Vanilla essence or food colouring (optional)

Cream butter and sugar well. Continue beating while you slowly add hot water alternatively with milk, until all sugar is dissolved. Add vanilla essence and colouring as required.

Mock Cream (2)
(to fill profiterols or cream buns)

2oz butter
1 tab sugar
1/4 teas cream of tartar
1/2 teas vanilla essence
1/2 teas gelatine
1 1/2 tab hot water

Beat the butter and sugar to a cream, stir in the cream of tartar and vanilla then gradually add the gelatine which has been dissolved in hot water. Whip for 10 minutes or until creamy.



Butter Icing
(enough to cover/middle high swirl 12 cup cakes)

2 cups icing mixiture (for soft setting) or pure icing (for hard setting)
2 tab margarine
2 teas milk, approx

Sift icing into bowl, add margarine and press margarine against side of bowl as you incorporate the icing, keep stirring and pressing until all the margarine is combined into the icing sugar. Add milk, a little at a time and keep stirring until desired consistency. Add flavouring and food colouring.

Variations

Vanilla topped cupcakes:
Add ½ teas vanilla essence

Strawberry topped cupcakes:
Add 2 drops of preferred flavouring and
1 drop of pink food colouring

Chocolate:
Add 2 tab Cocoa

Cream Cheese Frosting
(enough to cover 12 cupscakes)

227g cream cheese, room temp
½ vanilla extract
½ cup/60g icing sugar, sifted
2/3 cup/160ml cold cream (35% – 40% butterfat content)

With a paddle attachment on the Kenwood beat cream cheese until smooth. Add vanilla extract and continue beating. Then add sifted icing sugar. Continue beating until smooth. Change to whisk attachment. Beat cold cream in gradually until thick.

Cream Cheese Frosting
(enough to cover 20cm round or square cake)

125g “Philadelphia” cream cheese, softened (full fat not lite)
40g margarine
1 ½ cups pure icing sugar
1 teas lemon juice
Zest of 1 lemon
Sprinkle cinnamon for topping

Beat Philadelphia cheese until soft and creamy, add margarine and beat again. Sift icing sugar into cheese mixture and beat on low speed, add lemon juice to taste and desired consistency. Spread on top of cake and sprinkle with cinnamon.

Chocolate Frosting
(Makes 1 3/4 cups enough to ice a 19cm square cake)
250g spreadable cream cheese
1/2 cup chocolate hazelnut spread
1 cup icing sugar, sifted

Using an electric mixer, beat crease cheese and hazelnut spread in a medium bowl until smooth. Gradually beat in icing sugar until combined. Chill.

Royal Icing (firm)
(to decorate cupcakes and writing on cakes)

1½ cups pure icing sugar
1 egg white
½ teas lemon juice
Preferred food colouring

Sift icing sugar through very fine sieve. Lightly beat egg white in small bowl with electric mixer; add icing sugar, a tablespoon at a time. When icing reaches firm peaks, use a wooden spoon to beat in juice; cover tightly with plastic wrap. (Keep adding water if you want a more softer consistency for “flooding”)


Fondant Icing (1) (AWW Cupcakes, Cheesecakes & Cookies)
(enough to cover 12 cupcakes)

300 white prepared fondant, chopped coarsely
1 egg white
½ teaspoon orange essence

Place icing in a small bowl over a small saucepan of simmering water; stir until smooth. Stir in egg white and essence. Stand at room temperature for 10 minutes or until thickened slightly. Spread fondant quickly over cakes; use a metal spatula dipped in hot water to smooth surface.


Fondant Icing (2) (Pretty Party Cakes by Peggy Porschen)
(enough to cover 30 cup cakes)

1.5kg ready- made fondant
150ml sugar syrup (see below)
1 tab lemon juice
1 tab liquid glucose
Selection of food colours

Place the fondant in a large microwave-proof bowl, cover with hot water and leave it to soften for about 15 minutes.

Pour away the water and add the remaining ingredients.

Heat in the microwave cooker for about 3 minutes at medium power. Stir to combine well, then heat for another minutes.

For dipping cup cakes and fondant fancies, divide the fondant among small bowls and colour each with different food colours, adding them a little drop at a time.

Before you start dipping, heat one of the bowls in the microwave for about 10 – 20 seconds at full heat. You want the fondant to be very warm (not boiling) to the touch.

Check the consistency of the fondant. If it feels thick and heavy when dipping, add a little more sugar syrup to thin it down until it runs smoothly.

Sugar Syrup:
250ml sugar
250ml water

Place sugar and water in a saucepan, stir well and bring to the boil. Let it cool down. When lukewarm, add the flavourings. Store in the refrigerator if not using immediately.

Caramel Cream No. 1
115g caster sugar
250ml cream

Place the sugar and 2 tablespoons water in a small heavy-based saucepan and cook, swirling occasionally, over medium-low heat for 4 - 5 minutes, or until a rich caramel colour. Remove from the heat, cool slightly, then add 80ml of the cream. Return to the heat and stir over low heat until the caramel has dissolved and the sauce is smooth. Remove from the stovetop and allow to cool completely. Combine remaining cream with the caramel in a bowl and beat with electric beaters until soft peaks form.

Caramel Cream No. 2 (adapted from The Birthday Cake Book by Fiona Cairns Page 160 - Liquorice Toffee Cupcakes)


100g demerara sugar
60ml double cream

In a small heavy based pan, dissolve the sugar with 3 tbsp water over a gentle heat, then increase to a boil.  Leave the pan undisturbed for a few minutes, until it turns a lovely rich caramel colour and has thickened.  Give it your full attention at this stage!  Remove from heat and add the cream, protecting your hands with a tea towel.  Stir well and reduce the heat to very low, stirring all the time and continue to cook until the mixture thickens.


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