copia de frosting

7/28/2019 Copia de Frosting

1/27

Chocolate Ganache Frosting25 719 1

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 5hr 10m

Ingredients

1 pound semisweet chocolate, chopped 2 cups heavy cream pinch kosher salt

Directions

1. Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour thehot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool,

stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Dont try to speed the cool ing process by

putting the frosting in the refrigerator; it will become lumpy.)

Vanilla Frosting41 306 0
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2/27

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1 teaspoon pure vanilla extract pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low.Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl asnecessary.

Coffee Frosting
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3/27


Ingredients

1 tablespoon instant espresso powder 2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1 teaspoon pure vanilla extract pinch kosher salt

Directions

1. In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Usingan electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Graduallyadd the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the

bowl as necessary.

Lemon Frosting14 396 79

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4/27

Christopher Baker

Rating:

Great(44 User Ratings)Click a Star to Rate This RecipeRead Reviews or Write Your Own


Ingredients

2 cups (4 sticks) unsalted butter, at room temperature 2 tablespoons finely grated lemon zest 1 pound confectioners sugar (about 3 3/4 cups), sifted pinch kosher salt

Directions

1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixerspeed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as

necessary.

Caramel Frosting
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5/27


Ingredients

2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1/2 cup prepared dulce de leche 1 teaspoon pure vanilla extract pinch kosher salt

Directions

1. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low.Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sidesof the bowl as necessary.

Special Fillings

Lemon Curd
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6/27

Makes 1 3/4 cups| Hands-On Time: 25m| Total Time: 2hr 25m

Ingredients

4 large eggs 1 cup sugar 1 tablespoon finely grated lemon zest 1/2 cup fresh lemon juice pinch kosher salt 1/2 cup (1 stick) unsalted butter, cut into pieces

Directions1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl

over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the

consistency of mayonnaise, 12 to 15 minutes.

2. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directlyon the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

Fresh Strawberry Filling14 156 0

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7/27

Christopher Baker


Ingredients

1 pound strawberries, hulled and halved (about 2 3/4 cups) 1/4 cup seedless raspberry jam pinch kosher salt

Directions

1. In a food processor, combine the strawberries, jam, and salt. Pulse 10 to 12 times, just until the strawberries arecoarsely chopped (about the consistency of relish). Refrigerate until ready to use, up to 6 hours.

Pastry Cream
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8/27

Christopher Baker

Makes 2 cups| Hands-On Time: 10m| Total Time: 2hr 10m

Ingredients

4 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon kosher salt 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Directions

1. In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook overmedium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing,

2 to 4 minutes.

2. Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pourinto a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate

until completely cool, at least 2 hours and up to 2 days.

Lucky Tiger Productions1Start with a sugared surfaceLightly dust a work surface with granulated sugar.
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9/27

Lucky Tiger Productions2Roll 3 gumdrops out to -inch thicknessTake 3 gumdrops and flatten them out slightly with your thumb. Using a rolling pin, roll them out untiltheyre about -inch thick. If they start to stick, sprinkle them with a little more sugar.

Lucky Tiger Productions3Cut each gumdrop in halfUse a paring knife to cut each flattened gumdrop in half, creating 6 equal pieces.

Lucky Tiger Productions4Roll one of the smaller halves into a cylinderUsing your fingers, take a smaller half and roll it into a cylinder, pinching at one end. This will be thecenter of the flower.

Lucky Tiger Productions5Press the edges and wrap around center piece


10/27

Take the other pieces and use your fingers to press the edges, making them thinner. This will make

them easier to attach. Then wrap each piece around the center piece, overlapping slightly andpinching at the base so they all stick together.

Lucky Tiger Productions6Gently pull back the pieces to open your roseBend some of the petals back to create a natural rose shape.

Lucky Tiger

Lemon Brownies

3/4 C flour
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11/27

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

jui ce from 1/2 lemon (about 1T)

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt

in a large bowl.

Mix in the softened butter.

In another bowl whisk the eggs with

the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a

9X13 pan for 30 minutes.

Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon ju ice

additi onal lemon zest

stir together

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

jui ce from 1/2 lemon (about 1T)

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt

in a large bowl.

Mix in the softened butter.


12/27

In another bowl whisk the eggs with

the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a

9X13 pan for 30 minutes.

Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon ju ice

additi onal lemon zest

stir together
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13/27

Royal Icing Henna Transfers

My partner in crime, Ryam, from The Inspired Mama, and I are throwing a Princess

Jasmine inspired party for her soon-to-be five year old, Samirah. We're both nottoo keen on the whole licensed character bit, so Jasmine will be making a minor

appearance in the form of some sugar cookies on the dessert table. So I guess it'sreally more Arabian Nights than Jasmine we're talking about. In trying to come upwith some fresh ideas, I started playing around with henna tattoos and how I

could incorporate them into the dessert table. That's when I started making thesehenna royal icing transfers to use as a major-wow cupcake topper. Below is thesurprisingly simple step by step tutorial. Enjoy!
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Start with a line drawing of your design. I took an image I'd googled then finessedit to fit the shape and size I needed it.

Place a sheet of wax paper over your paper template and start tracing your designusing semi-stiff royal icing in your piping bag fitted with a number 1 tip. Makesure to have some thicker sections for stability. I went over some lines twice tobuild them up. Also be sure to connect all lines to another point of your design soit is more sturdy when peeling off your wax paper.

Keep building and adding on.
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15/27

You can use a heat gun to speed drying time.

When completely dry (COMPLETELY - no cheating) begin removing your transfersby slowly peeling back a small section from the wax paper. Don't go too far or thepressure of your fingers are likely to break your work and induce a steady stream

of curses.
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16/27

Using a large offset spatula, slowly start working your design off the wax paper bysliding it under the transfer at the starting point you created by peeling it awayfrom the wax paper. Use a smooth steady motion and watch your spatula to see ifit is catching on any of the design elements. This is easier than you mightguess. I only had two tragedies and one was completely salvaged by putting the

largest chunk back on the wax paper and re-piping the missing part. I just let itdry and removed as described above.
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17/27

And there you have it. Beautiful lacy royal icing pieces to use as appliques oncakes, or in my case tall, standing cupcake toppers.

Royal icing decorationsI was invited to a baby shower yesterday and as my contribution to the refreshments i decided tomake mini cupcakes with royal icing decorations on, as I wanted to try my hand at making some.

First, I found some baby type pictures on Google Images and printed them out at the size Iwanted them. I also gathered together a couple of disposable icing bags, my finest tips, a couplerin case I wanted to change tips, and some parchment paper.
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18/27

For the icing I used royal icing sugar, some water, colouring gel, and a bowl to mix it in. (You canalso see flavouring in the picture but I forgot to add a little as I was so busy making sure theconsistency of the icing was right.)
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19/27

Mix the icing sugar with a little water, adding a tiny bit at a time until the consistency is correct.You'll know it's right when you drag a spoon through the middle of the icing and the groove takes

exactly ten seconds to smooth out again.


20/27

Then get your icing bag ready with a coupler and tip, or just the tip if you know you won't beswitching tips.


21/27

Once you've filled your bag you'll place your parchment over the printed images and trace themwith icing. Then flood the image, using the tip to drag the icing into any gaps. Wipe the tipbefore moving on to the next decoration.


22/27

Move the parchment and repeat until you have as many as you think you'll need. Always makeextra to allow for breakages.


23/27

I added some detail with yellow icing.
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24/27

And here is the finished product, which was very well received by the baby shower guests :)


25/27
http://www.browneyedbaker.com/2009/06/04/how-to-decorate-cookies-with-royal-icing/


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