Remove the tart from the pan, dust with
a little confectioners» (icing) sugar, and serve warm or cold.
I would love to try it sprinkled with
a little confectioners» sugar.
Mix in
a little confectioner's sugar and vanilla, and you're ready to spread!
She'd heat it and pour it on French toast, then dust with
a little confectioner's sugar.
Not exact matches
the only thing we had a problem with was the glaze, it was a bit too runny to handle, so we added just a
little bit more of the
confectioners sugar, and it was perfect!
Add the milk or maple syrup, then add the
confectioners» sugar, a
little at a time, until you reach your desired consistency.
The wee bit of glaze on the top of each muffin is just as simple as could be (to
confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a
little jingle, a
little bling to look like they were in the spirit.
Perhaps an additional cup of
confectioners sugar might be added to the peanut butter to solidify that layer a
little better.
If the icing runs off the edge, thicken the icing by adding a
little more
confectioners sugar.
If it's too thin add a
little more
confectioners».
If you feel the buttercream needs to be stiffer, add more
confectioners sugar, a
little at a time.
Confectioners» sugar will make the meringue dense, so it's important to add a
little lemon juice to make the batter stable.
The filling is made of; butter,
confectioners» sugar, a
little heavy cream, salt and dulce de leche.
Dust with
confectioner's sugar if you want to be a
little festive.
Then, I mixed the margarine with the
confectioner's sugar, until a crumbly consistency resulted — I think I had to add a
little more sugar to make this happen.
The only things I'd add are a
little more peach (maybe a small ripe one or half of a large one) since I think the cake can take a
little more, and a full cup more of
confectioners sugar to the icing.
Let cool and as you wait make the creamy sweet filling which is actually a
confectioners frosting made with
confectioners sugar (powdered or icing), butter, vanilla extract, and a
little miilk.
If the mixture is too thin, add a
little more
confectioners sugar and process again.
For glaze - add a few tablespoons of
confectioners sugar to a
little bit of water and whisk to desired consistency.
If frosting is too thin, add in a
little more
confectioners sugar.
Add the
confectioners sugar and beat until the peaks stiffen up just a
little bit.
Remove from heat and then add the
confectioners» sugar a
little at a time.
How about the icing with
confectioners sugar, cream of tartar and a
little water.
Slowly add
confectioners sugar, a
little at a time, continuing to beat until smooth.
Turn the cakes over onto a serving platter or individual plates, and using a
little sieve dust over the
confectioners» sugar if desired.
To make the glaze, simply whisk together the 2 tablespoons pumpkin puree with the
confectioner's sugar, adding a
little at a time and stirring well between each addition until all
confectioner's sugar has been incorporated.
Frosting Ingredients: 2 cups
confectioners» sugar 1/4 cup Earth Balance Shortening 2 T almond milk (you may add a
little more or less to adjust the consistency) 1/2 tsp vanilla extract Food coloring Plastic ziplock bags
With the mixer on medium, beat in
confectioners» sugar, a
little at a time, until the mixture thickens slightly.
Depending on the recipe, I usually just sprinkle a
little bit of
confectioners sugar on top and add a few simple garnishes around the plate!