Not exact matches
While the
frosting is still wet, gently press the shards of
sugar glass all
over the cake, making up any pattern you like.
Bake these mini cinnamon rolls for 20 minutes, remove them from the oven and spread a layer of cinnamon roll
frosting made with powdered
sugar and milk
over the warm tops.
[Note: If too thick, add more Coffee - mate; If too thin, add more powdered
sugar] Spread
frosting over cooled doughnuts and decorate as desired.
There were cake crumbs and
frosting and powdered
sugar all
over my kitchen and myself.
Sift the confectioner's
sugar over the butter and cheese and slowly stir to combine; increase speed until completely mixed in and the
frosting is fluffy.
Just try to tear yourself away from «Vanilla Bean Meltaways» (thick butter cookies showered in
sugar with a tiny plastic figurine wielding a vacuum cleaner to seemingly clean up the excess in the photo), «Matcha & Pistachio No - Bake Cheesecake» that's the haunting green hue of moss growing on a cliff, and «Brownie Wears Lace» in which brownies are gilded with blond chocolate ganache
frosting, before bittersweet chocolate is piped all
over the top in a delicate lace pattern.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine
sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine
sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk
Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing
sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and
sugar in small saucepan
over medium heat until
sugar dissolves.
For the coconut
frosting: Combine egg yolks,
sugar, milk, butter, and vanilla in a large saucepan
over medium heat.
Let me start by saying two things 1 - I didn't
over bake it and 2 - we all hate caramel (which tastes like burned
sugar to us) so I substituted simple cream cheese
frosting (equal parts cream cheese / unsalted butter / dash of vanilla / powdered
sugar).
One tricky thing about «
sugar - free» is creating healthy desserts that are meant to be snow white — vanilla
frosting, ice cream or just plain powdered
sugar dusted
over cakes, scones or pies — without
sugar!
I came across Elana's food blog several years ago when I was searching for a recipe for Cream Cheese
Frosting using agave nectar rather than refined
sugar... BINGO, her recipe was perfect and
over the years I have used her site as a great reference for gluten and refined
sugar - free recipes.
For the
frosting: Sprinkle 1/2 cup of icing
sugar over the bottom of a non-stick skillet.
Absolutely wonderful recipe - tender cinnamon rolls, gooey cinnamon and (I used dark) brown
sugar filling that bubbles
over... and I made my own cream cheese dairy free
frosting using: 2.5 c Conf
sugar, 1/4 tsp vanilla, 4 oz.
I agree with the lower
sugar frosting, I think it really complimented then flavor of the cake and wasn't
over powering or too heavy!
To make the
frosting, place
sugar and water and salt in a small pot
over medium heat.
To make the
frosting, melt the butter, brown
sugar, and 2 tablespoons of bourbon together in a medium saucepan
over medium heat.