To prepare the icing take 1/4 cup
of icing sugar in a bowl and add 1 tbsp of orange juice, and whisk well.
On a low speed
add icing sugar alternating with hot water and vanilla essence.
Tip: To thicken your icing, add small amounts of
icing sugar until thick enough for the 3 - 4 second test.
If you prefer your buttercream sweeter and stiffer, add
more icing sugar as desired.
I sprinkle a bit of extra
icing sugar on the bottom, to absorb extra moisture.
Add vanilla and 2
tbsp icing sugar then whip into firm peaks, scrape out into bowl and set aside.
Lightly flour the parchment paper (I actually
used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape.
Tip in half of your almond /
icing sugar mixture into the meringue, and fold gently with spatula until it has incorporated with the meringue.
For the frosting: Sprinkle 1/2 cup of
icing sugar over the bottom of a non-stick skillet.
I'd also cut the amount of
icing sugar by half, or not use a glaze at all.
I too had trouble with the icing not setting but
put icing sugar in to thicken it and it was ok.
Simply whisk the butter with the vanilla, adding a small amount of
icing sugar at a time until fully incorporated.
Mix equal parts of butter and cream cheese, add some sugar
free icing sugar, blend well and spread on your lovely creation.
For the frosting mix the juice and zest of the second lemon with
enough icing sugar to form a paste.
With the mixer on medium speed, add in the cocoa and
icing sugar about 1/2 cup at a time.
To decorate the biscuits, put the
royal icing sugar in a mixing bowl and stir the orange juice in to make a thick and shiny mixture with no lumps remaining.
Whenever I
see icing sugar I think of when my friend ate a mug of it with a spoon on holidays once because she was craving sugar so much.
In the bowl of your stand mixer, mix the butter and
icing sugar on low speed until incorporated.
If your icing is too soft, add more
icing sugar until it reaches your desired consistency.
Take 1
tbsp icing sugar and combine with 1 tsp of milk and you get a white glaze.
In the other bowl
add icing sugar, cocoa powder and butter, melt it through boiling water steam and make chocolate sauce.
But you could use any ready - made whipped topping or make your own
using icing sugar and the cream from coconut milk cans.
Peanut butter balls are a peanut butter /
icing sugar mixture that is rolled into balls and dipped in chocolate.