A holiday favorite over here. Also, a favorite gift to give around the holidays in jar with cute ribbon and label (with a yummy pint of peppermint ice cream)!
Recipe found here.
3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips
1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)
1 Can Sweetened Condensed Milk
*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome
1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.
3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by.
Showing posts with label Frostings/Icings/Fillings. Show all posts
Showing posts with label Frostings/Icings/Fillings. Show all posts
Sunday, January 17, 2010
Maple Frosting
This is sooo good on a homemade doughnut. Also delicious on profiteroles.
On just about anything really!
Ingredients:
4 cups powdered sugar
1/2 cup brown sugar
1/2 cup butter
4 T milk
2 T maple flavoring
Directions:
Place all ingredients in a medium bowl and mix until smooth.
On just about anything really!
Ingredients:
4 cups powdered sugar
1/2 cup brown sugar
1/2 cup butter
4 T milk
2 T maple flavoring
Directions:
Place all ingredients in a medium bowl and mix until smooth.
Perfect Cupcake Frosting and Filling
LOVE this super light and yummy frosting. This is super light and delicious.
Original recipe by Our Best Bites.
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.
After trouble-shooting with a lot of people, here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
Original recipe by Our Best Bites.
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.
After trouble-shooting with a lot of people, here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
Tuesday, October 20, 2009
Royal Icing for Cut-Out Cookies
This is my absolute favorite icing for cut-outs...you can use any flavor it any way you want!...Like all other royal icings...it's not great by itself...but it hardens beautifully and is excellent paired with a cookie!
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue powder
1 teaspoon cream of tartar
2.25 lbs. powdered icing sugar
*** Note; if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency for floating cookies.
Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue powder
1 teaspoon cream of tartar
2.25 lbs. powdered icing sugar
*** Note; if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency for floating cookies.
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