Hellooo I was wondering would their be an alternative to the 4
cups of icing sugar in the icing of this cake?
A typical batch of American style buttercream requires 6
cups of icing sugar.
I just mixed half
a cup of this icing sugar with around 3 tablespoons of nut milk to get it to the right, slightly runny, consistency.
Add coconut extract and 1
cup of the icing sugar and beat 1 min.
To prepare the icing take 1/4
cup of icing sugar in a bowl and add 1 tbsp of orange juice, and whisk well.
Add the vanilla and about 1/4
cup of the icing sugar and stir well.
For the frosting: Sprinkle 1/2
cup of icing sugar over the bottom of a non-stick skillet.
In a bowl, whisk together 1
cup of icing sugar and 2 tablespoons of maple syrup.
Add the icing sugar, use only one
cup of icing sugar if you prefer a slightly less sweet icing or use the full 1 1/2 cups.
Carefully add in the icing sugar about 1/2 cup at a time, alternating with adding 1 tablespoon of milk / cream after each 1/2
cup of icing sugar until the desired consistency is reached.
Process 125gm room temperature butter with 1/3
cup of icing sugar (powdered sugar), 1/4 cup custard powder and one cup of plain flour.
LEMONY CREAM CHEESE ICING: Mix together 125g of cream cheese, 1/2
cup of icing sugar and a tablespoon of lemon juice and give each cupcake a generous swirl of the stuff.
Not exact matches
4 large California oranges3
cups brown
sugar 1
cup water 2
cups granulated
sugar 4 egg whites 1 teaspoon cream
of tartar 1/2
cup confectioner's
sugar Chocolate
ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)
1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered
ice cream bars 12 - 16 egg whites 1 teaspoon cream
of tartar 1
cup granulated
sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar
of raspberry jam 1 8 - ounce jar
of chocolate fudge sauce
- With the remaining orange
icing add 1 - 3 TBSP
of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the
icing does appear to be «soup» like then add 1/4
cup of powder
sugar to thicken it.
- If the
icing has a yellow color or resembles soup gradually add in about one more
cup of powder
sugar.
In a small bowl, combine 1
cup confectioners»
sugar with 1 tablespoon milk to make an
icing of piping consistency.
For the
icing though I used my favorite: 1
cup of powdered
sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch
of salt.
for the
icing: 1
cup confectioners»
sugar, sifted 4 tablespoons butter, at room temperature 1/4
cup strawberry jam (I used reduced
sugar) pinch
of salt sprinkles, for topping
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons
sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons
sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour,
sugar, and salt in a large bowl.
Buttermilk and Lemon Thyme
Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2
cups half and half big bunch
of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4
cup plus 2 tablespoons
sugar pinch
of salt 9 egg yolks 1
cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated
sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
For the strawberry jam
icing: 1
cup powdered
sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4
cup strawberry jam A pinch
of salt Sprinkles, to decorate
If they are to be eaten now, once cool, dust with
icing sugar and consume with a decent
cup of tea or a glass
of sticky dessert wine.
3-3/4
cups of unbleached - all purpose flour 3 sticks
of butter 1 tablespoon
of sugar 1 pinch salt 3/4 -1
cup Ice cold water
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated
sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch
of salt Topping: 220g cream cheese, room temperature 100g
icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
If the
icing is not thick enough after adding 1
cup of powdered
sugar, you can add another 1/2
cup to thicken it more.
Chocolate Royal
Icing: 1/2 pound (2
cups) confectioner's
sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated
sugar 1
cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4
cup confectioners»
sugar 1/4
cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl
of a stand mixer along with 1/2
cup of the water.
For
ice cream 1-1/2
cups heavy cream 4 large egg yolks 3/4
cup whole milk 3/4
cup granulated
sugar Pinch
of salt 1 teaspoon vanilla extract
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g)
icing sugar, sifted finely grated zest
of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed)
icing sugar, extra, for dusting In a large bowl, place the orange zest and the
sugar and rub them together with your fingertips until
sugar is fragrant.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster
sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream
icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the
sugar and the milk in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard
icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon
icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
I also decreased the powdered /
icing sugar in the frosting from 4
cups to 2.5
cups and we found it to be the perfect amount for the frosting (although, we had a lot
of leftover frosting).
1 (2 - quart serving size) envelope lemon flavor unsweetened soft drink mix 3/4
cup sugar 8
cups cold water 1/4
cup maraschino cherry juice Juice
of 1 medium lemon Lemon wedges Maraschino cherries
Ice cubes In a large pitcher, combine drink mix,
sugar, water, cherry juice, and lemon juice.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2
cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1
cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
I added a
cup of frozen blueberries to my batter and served sprinkled with a light dusting
of icing sugar.
Mince pie cupcakes with brandy butter
icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine)
sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch
of salt Brandy butter
icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g)
icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Vanilla
Ice Cream 1
cup whole milk A pinch
of salt 3/4
cup sugar 1 vanilla bean, split lengthwise 2
cups heavy cream 5 large egg yolks 1 tsp pure vanilla extract
6 pounds medium cucumbers 1 1/2
cups sliced onions 2 large garlic cloves, left whole 1/3
cup canning salt 2 trays
of ice cubes or crushed
ice 4 1/2
cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3
cups white vinegar
If you don't want to make royal
icing, then add some milk or water slowing to a
cup or more
of icing sugar until you get the desired consistency and add food colouring.
If you want to
ice them, you can make a simple glaze with a
cup of powdered
sugar, 2 teaspoons butter, and 2 tablespoons
of the same syrup that you used for the cookies.
Carrot cake 1 1/4
cups (220g) brown
sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate
of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g)
icing (confectioner's)
sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
1 bottle
of red wine 2/3
cup of «fresh» orange juice 1/2
cup of sugar 1/4
cup of lime juice 2 apples, sliced Orange slices (optional)
Ice
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats *
icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3
cup (133g) granulated
sugar 1/8 teaspoon salt 1 1/4
cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest
of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1
cup (140g)
icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations
of a madeleine mold with melted butter.
I
iced these cupcakes with 1 brick
of cream cheese, 1 tsp orange oil, 1/2
cup gluten free
icing sugar and 2 Tbsp coconut milk creamer.
In a blender, add in 1
cup of large
ice cubes, less than 10 cubes, 1 scoop
of vanilla
ice cream, 1
cup of milk, 1 tablespoon and 1 teaspoon
of granulated
sugar, 2 teaspoons
of matcha, and ⅛ teaspoon
of pure vanilla extract, which is just a dash
of vanilla.
My happy medium is to use only 1
cup of sugar and 1 tsp
of almond extract in the batter, and 1 tsp in the
icing, rather than the full amount.
Orange cake from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted butter, softened 3/4
cup + 1 tablespoon (162g) caster
sugar 2 eggs 1 1/2
cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest
of 1 large orange 4 tablespoons orange juice Orange
icing: 1 1/4
cups (175g)
icing sugar, sifted 2 tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.