CAKE ICING
For decorating the mouth-watering dessert, cake, we use glace fruit, nuts, tinted coconut,fruits dipped in caramel, chocolate curls or other icing. Here are the recipe of few familiar icings.
Additional Tip : For icing use dry and clean utensils and flavour delicately avoiding strong colouring.
GLACE ICING
Yield – 4 Tbsp.
Ingredients:
- Icing sugar – 55g.
- Warm water – ¾ tsp.
- Vanilla essence- few drops
Method :
- Sieve the icing sugar.
- Add the water gradually and beat with a firm spoon until smooth and glossy. Add water if required, so it just has a pouring consistency.
- Add essence and mix.
CHOCOLATE GLACE ICING
Yield – 4 Tbsp.
Ingredients:
- Icing sugar – 55g.
- Cocoa – 2 Tbsp.
- Butter – a knob
- Warm water – ¾ tsp.
- Vanilla essence- few drops
Method:
- Sieve the icing sugar and cocoa.
- Add the water and the melted butter gradually and beat with a firm spoon until smooth and glossy. Add water if required, so it just has a pouring consistency.
- Add essence and mix.
BUTTER GLACE ICING
Yield – 5 Tbsp.
Ingredients:
- Icing sugar – 55g.
- Butter – 25g
- Warm water – ¾ tsp.
- Vanilla essence- few drops
Method:
- Cream the butter until soft but do not warm it.
- Beat in a sieved sugar till smooth and fluffy.
CHOCOLATE BUTTER GLACE ICING
Yield – 5 Tbsp.
Ingredients:
- Icing sugar – 55g.
- Butter – 25g
- Cocoa – 2Tbsp.
- Warm water – ¾ tsp.
- Vanilla essence- few drops
Method:
- Cream the butter until soft but do not warm it.
- Beat in a sieved sugar and cocoa till smooth and fluffy.
ROYAL ICING
Yield – 6 Tbsp.
Ingredients:
- Icing sugar – 55g.
- Egg white – ½
- Lime juice – 1 tsp.
Method:
- Beat the egg white with a rotary beater.
- Sieve icing sugar and add it to the egg white along with lime juice beating constantly.
- Beat until the mixture is white and firm enough to stand up.
Hope you liked it! Have a nice time!💓
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