Sift the icing sugar and cornflour over and continue to whisk for 3 - 4 minutes, until the mixture is very stiff and has a shine to it.
Sift the icing sugar into a bowl and roll each piece in the icing sugar to cover.
My mother had one similar and yes it could be used to
sift icing sugar also.
Sift icing sugar and add gradually brown sugar mixture, beating after each addition.
Once the roulade has set,
sift the icing sugar with the matcha.
•
Sift the icing sugar to remove lumps and add it to the egg whites.
Sift the icing sugar (500g) and then beat it into the margarine / baking block — I prefer to add the sugar a couple of spoonfuls at a time as this makes it easier to combine and minimises the amount of sugar that flies out all over the kitchen.
Sift some icing sugar on top.
Sift the icing sugar into a large bowl and add the softened butter, vanilla extract and the coffee.
Sift the icing sugar in, and stir through until combined.
Sift the icing sugar into a bowl and whisk in the milk and melted butter until you achieve a consistency which is spreadable but which will not drip off the biscuits.
In a small bowl,
sift icing sugar and whisk with lemon juice until smooth.
Sift the icing sugar, cocoa and almond meal in to a bowl then slowly fold this into the meringue mixture a little at a time.
Make glaze: in a small bowl
sift icing sugar and cocoa.
To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add
the sifted icing sugar and dissolved coffee, and beat until smooth.
When completed cooled, make the icing by
sifting the icing sugar into a bowl and whisking in the honey and water to create a smooth glaze.
Stir in
sifted icing sugar, and remaining 1 tbsp milk if you want to thin the glaze a bit more.
Remove from the heat and add
the sifted icing sugar and cocoa powder, beating until shiny, adding more hot water if needed.
100g butter, cubed 1/4 cup milk 2 teaspoons vanilla, or 1 teaspoon vanilla and 1 teaspoon rum essence 4 cups
sifted icing sugar 1/2 cup cocoa 1/2 — 1 cup chopped nuts, optional
In another bowl, combine
the sifted icing sugar and the milk.
Whip the cream with
the sifted icing sugar and the vanilla seeds or vanilla extract until it forms smooth, soft peaks.
1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with
sifted icing sugar
In another mixing bowl, cream the butter and
sifted icing sugar and vanilla together until light and fluffy - about 2 minutes with a hand whisk or do it by hand with your elbow grease!
This process is a little annoying (think
sifting icing sugar)-- but using a rubber spatula to push it through works just great.
Beat butter and mascarpone in small bowl with electric mixer until light and fluffy, gradually beat in
sifted icing sugar.
Stir in
the sifted icing sugar.
Add in
the sifted icing sugar, orange blossom water and orange zest.
Not exact matches
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
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
Sift on the
icing sugar and cocoa several table spoons at a time and incorporate.
;) 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.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure
icing sugar,
sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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.
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.
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).
To decorate,
sift over some
icing sugar, scatter over the reserved pistachios and top with the rose petals.
Cool completely before slicing —
sift the cake with
icing sugar before serving if desired.
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.
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.
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.
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar,
sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
To make the
icing, beat the butter until light then add the
icing sugar by
sifting it in.
For the royal
icing: Using an electric mixer or by hand,
sift sugar into a bowl and add 1 tablespoon soy milk.
Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose flour 2 teaspoons baking powder
Icing: 1 1/2 cups (210g) confectioners» sugar,
sifted 1 1/2 tablespoons lime juice 1 1/2 tablespoons water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.
Sift in the almond flour, unsweetened cocoa powder and
icing sugar.
350 g unsalted butter, softened 350 g
icing sugar,
sifted 2 — 8 tbsp milk (Note 2) 2/3 of prepared orange curd (see above) 3 tbsp orange juice
Step 1: Bake a Vanilla sponge in a standard jelly roll pan and
sift two tablespoons of
icing sugar onto a clean towel.
Turn heat off and
sift in the
icing sugar and stir.
Sift in
icing sugar, add the vanilla, lemon juice and zest.
If you choose to coat the walnut cake with chocolate glaze, then melt the butter in a saucepan and
sift in the
icing sugar and the cocoa powder.