DIFFERENT ICINGS - NICE TO KNOW
NICE TO KNOW:
Fondant (frosting)
A soft icing with a hard surface made by boiling icing sugar and water with cream of tartar. Often flavoured with chocolate or coffee.
Glacé
Made by mixing icing sugar with water to form a smooth, shiny spreadable icing. Used to cover cakes or for piping decorative patterns as it will hold its shape when dried.
Royal
A stiff icing made with egg whites and sugar that can be used to give a smooth flat surface or a peaky surface. Dries very hard and traditionally used for wedding cakes.
Sugar Paste
Made from a cooked paste of icing sugar, water and glycerine to produce a soft, smooth icing that is pliable and easy to mould. It can be used for modelling decorative shapes.
Bron: Lifestyle Food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Fondant (frosting)
A soft icing with a hard surface made by boiling icing sugar and water with cream of tartar. Often flavoured with chocolate or coffee.
Glacé
Made by mixing icing sugar with water to form a smooth, shiny spreadable icing. Used to cover cakes or for piping decorative patterns as it will hold its shape when dried.
Royal
A stiff icing made with egg whites and sugar that can be used to give a smooth flat surface or a peaky surface. Dries very hard and traditionally used for wedding cakes.
Sugar Paste
Made from a cooked paste of icing sugar, water and glycerine to produce a soft, smooth icing that is pliable and easy to mould. It can be used for modelling decorative shapes.
Bron: Lifestyle Food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BEST ICING MIX WITH INSTANT PUDDING
BEST ICING MIX WITH INSTANT PUDDING
All you do is mix one vanilla pudding packet with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in one container of Orley whip.
A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!!!!
Bron: Southern Belles Shop
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERCREAM RECIPE
BUTTERCREAM RECIPE
6 sticks unsalted butter, softened
9 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
DIRECTIONS:
Beat butter and 3 cups sugar with a mixer on medium speed until combined.
Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time.
Raise speed to medium-high; add vanilla.
Beat until pale and fluffy, about 3 minutes more.
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERCREAM RECIPE
6 sticks unsalted butter, softened
9 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
DIRECTIONS:
Beat butter and 3 cups sugar with a mixer on medium speed until combined.
Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time.
Raise speed to medium-high; add vanilla.
Beat until pale and fluffy, about 3 minutes more.
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE FROSTING
CHOCOLATE FROSTING
340 gr cream cheese, softened
1 1/2 sticks unsalted butter, softened
4 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
Salt
544 gr bittersweet chocolate, melted and slightly cooled
1 1/2 cups creme fraiche or sour cream
DIRECTIONS:
Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream.
Beat in creme fraiche until well combined.
If frosting doesn't seem firm enough, refrigerate for 10 minutes.
Beat before using
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE FROSTING
340 gr cream cheese, softened
1 1/2 sticks unsalted butter, softened
4 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
Salt
544 gr bittersweet chocolate, melted and slightly cooled
1 1/2 cups creme fraiche or sour cream
DIRECTIONS:
Beat cream cheese and butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Sift together sugar, cocoa powder, and 1/4 teaspoon salt; gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream.
Beat in creme fraiche until well combined.
If frosting doesn't seem firm enough, refrigerate for 10 minutes.
Beat before using
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CREAM CHEESE ICING
CREAM CHEESE FROSTING
Cream cheese frosting is a delicious complement to cheesecakes, carrot cakes and red velvet cakes. Use full fat cream cheese in the following recipe, as the lower fat cream cheese may make your icing too runny due to its softer consistency.
INGREDIENTS:
300g full fat cream cheese
finely grated rind and juice of a lemon, orange or lime
3-4 tbsp icing sugar
METHOD:
Beat the cream cheese until soft.
Mix in the lemon rind and juice.
Beat well.
Add the icing sugar, to taste.
Beat well.
Bron: Antoinette Opperman Burger
CREAMCHEESE ICING
85g butter (at room temperature)
110g cream cheese (at room temperature)
1/8 cup brown sugar
4 cups icing sugar
2-4 tablespoons milk, depending on the consistency you want
METHOD:
Cream the cream cheese with a mixer for about 1 minute.
Add the butter and beat until the two are smoothly combined.
Add the brown sugar and mix it in.
Add the icing sugar, one cup at a time, mixing after each cup.
Add milk according to your preference.
Ice your cupcakes and EAT THEM.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cream cheese frosting is a delicious complement to cheesecakes, carrot cakes and red velvet cakes. Use full fat cream cheese in the following recipe, as the lower fat cream cheese may make your icing too runny due to its softer consistency.
INGREDIENTS:
300g full fat cream cheese
finely grated rind and juice of a lemon, orange or lime
3-4 tbsp icing sugar
METHOD:
Beat the cream cheese until soft.
Mix in the lemon rind and juice.
Beat well.
Add the icing sugar, to taste.
Beat well.
Bron: Antoinette Opperman Burger
CREAMCHEESE ICING
85g butter (at room temperature)
110g cream cheese (at room temperature)
1/8 cup brown sugar
4 cups icing sugar
2-4 tablespoons milk, depending on the consistency you want
METHOD:
Cream the cream cheese with a mixer for about 1 minute.
Add the butter and beat until the two are smoothly combined.
Add the brown sugar and mix it in.
Add the icing sugar, one cup at a time, mixing after each cup.
Add milk according to your preference.
Ice your cupcakes and EAT THEM.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CURLS
MAKE CHOCOLATE CURLS
Spread melted chocolate on a marble surface or use the back of a baking tray.
Allow to just set so the chocolate is still a little soft.
Using a knife at a 45° angle, scrape the chocolate to form curls.
Bron: Katelyn Williams
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MAKE CHOCOLATE CURLS
Spread melted chocolate on a marble surface or use the back of a baking tray.
Allow to just set so the chocolate is still a little soft.
Using a knife at a 45° angle, scrape the chocolate to form curls.
Bron: Katelyn Williams
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 INGREDIENT CHOCOLATE MOUSSE
2 INGREDIENT CHOCOLATE MOUSSE
Serves 4
265 gr bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*
*Without the sugar, this mousse is VERY intensely chocolately.
If you generally prefer a milder chocolate taste, add the sugar.
Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water.
The bottom of the top bowl should touch the ice. Set aside.
Put chocolate and water (and sugar if using) in a medium pan over medium heat.
Melt chocolate, stirring occasionally.
Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking.
Whisk constantly until mousse begins to thicken, 2-3 minutes.
Be careful not to over whisk as the chocolate can become grainy.
(If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)
Divide into four ramekins cups and serve immediately OR you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.
You can store any left over mousse covered in the fridge for up to 3 days.
Bron: Onbekend
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves 4
265 gr bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*
*Without the sugar, this mousse is VERY intensely chocolately.
If you generally prefer a milder chocolate taste, add the sugar.
Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water.
The bottom of the top bowl should touch the ice. Set aside.
Put chocolate and water (and sugar if using) in a medium pan over medium heat.
Melt chocolate, stirring occasionally.
Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking.
Whisk constantly until mousse begins to thicken, 2-3 minutes.
Be careful not to over whisk as the chocolate can become grainy.
(If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)
Divide into four ramekins cups and serve immediately OR you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.
You can store any left over mousse covered in the fridge for up to 3 days.
Bron: Onbekend
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GANACHE
BASIC CHOCOLATE GANACHE
When working with ganache, make sure it’s warm enough to pour.
If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat.
Set the bowl of ganache over it and melt, stirring, to the desired consistency.
INGREDIENTS
250 GR semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
INSTRUCTIONS
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
When working with ganache, make sure it’s warm enough to pour.
If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat.
Set the bowl of ganache over it and melt, stirring, to the desired consistency.
INGREDIENTS
250 GR semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
INSTRUCTIONS
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GANACHE
CHOCOLATE GANACHE
Ganache refers to a variety of icing, fillings for pastries and glazes.
It is typically made from chocolate and cream.
The rich chocolate glaze is normally poured over cakes to create a glossy, beautiful finish.
INGREDIENTS:
284ml cream
1 level tbsp syrup
200g coarsely chopped chocolate (use dark chocolate for the best results)
METHOD:
Pour the cream into a saucepan and bring to the boil.
Remove the saucepan once boiled.
Stir in the syrup.
Place the chopped chocolate into a mixing bowl.
Pour the heated mixture over the chocolate.
Mix until all the chocolate has melted.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GLAZE ICING (THICK)
GLAZE ICING
GlaZe icing is a simple versatile icing that can be used on almost any baked item.
You can change the consistency and colour with the use of food colouring and water.
INGREDIENTS:
250-350g icing sugar
2-4 tbsp water
food colouring
METHOD:
Sift the icing sugar into a mixing bowl.
Gradually pour the water, one tablespoon at a time, into the bowl – beating continuously until you get a thick, smooth, glossy finish.
Gradually add the food colouring until the desired colour is achieved
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INSTANT PUDDING FROSTING
INSTANT PUDDING FROSTING
THE BEST ICING
All you do is mix one vanilla pudding packet with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in one container of Cool Whip.
A great frosting spread on cakes and piped onto cupcakes
A tasty filling in crepes or on waffles along with some fruit...way less sugar too!
Bron: Not Just Cute
Plasing: Henriette Wessels / WATERTANT RESEPTE VIR OUD EN JONK
MARSHMALLOW CREME HOME MADE
MARSHMALLOW CREME HOME MADE
INGREDIENTS
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon fine salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
INSTRUCTIONS
Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.
Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.)
Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes.
Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon fine salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
INSTRUCTIONS
Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.
Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.)
Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes.
Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MARSHMALLOW FLUFF
HOME MADE MARSHMALLOW FLUFF / CREME
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min
Ingredients:
3 Egg Whites. Room temperatur
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
PREPARATIONS:
In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.
Bron: Onbekend
Plasing: Henriette Wessels / WATERAND RESEPTE VIR OUD EN JONK
HOME MADE MARSHMALLOW FLUFF / CREME
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min
Ingredients:
3 Egg Whites. Room temperatur
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
PREPARATIONS:
In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.
Bron: Onbekend
Plasing: Henriette Wessels / WATERAND RESEPTE VIR OUD EN JONK
MARSHMALLOW FLUFF
MARSHMALLOW FLUFF
Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.
Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue.
A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
INSTRUCTIONS:
Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
Bron: Yummly Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MARSHMALLOW FLUFF
Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.
Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue.
A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
INSTRUCTIONS:
Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
Bron: Yummly Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MARSHMALLOW DESSERT TOPPING
MARSHMALLOW DESSERT TOPPING
6 servings.
Prep time: 15minutes plus chilling.
INGREDIENTS:
1 1/2 cups Miniature marshmallows
1 1/2 cups Thawed Cool Whip topping
3 cups Cold water
1 pkg Jelly Lime flavored gelatin
1 (345 gr) can mandarin orange segments, drained
DIRECTIONS:
Fold marshmallows into whipped topping; set aside. Bring 2 cups water to boil. Dissolve lime and lemon gelatin separately in 1 cup water for each.
Add 1/2 cup cold water to each. Stir orange segments into lemon gelatin.
Pour into separate 8 inch square baking pans, chill until firm. Cut into 1/2 inch cubes. For each serving, layer parfait glass with lemon gelatin cubes, 1/4 cup marshmallow mixture and lime gelatin cubes. Top each parfait with remaining marshmallow mixture.
6 servings.Prep time: 15minutes plus chilling.
VARIATIONS:
Spoon dessert topping over prepared pudding, fresh fruit or pound cake.
Bron: Source Advertisment
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
6 servings.
Prep time: 15minutes plus chilling.
INGREDIENTS:
1 1/2 cups Miniature marshmallows
1 1/2 cups Thawed Cool Whip topping
3 cups Cold water
1 pkg Jelly Lime flavored gelatin
1 (345 gr) can mandarin orange segments, drained
DIRECTIONS:
Fold marshmallows into whipped topping; set aside. Bring 2 cups water to boil. Dissolve lime and lemon gelatin separately in 1 cup water for each.
Add 1/2 cup cold water to each. Stir orange segments into lemon gelatin.
Pour into separate 8 inch square baking pans, chill until firm. Cut into 1/2 inch cubes. For each serving, layer parfait glass with lemon gelatin cubes, 1/4 cup marshmallow mixture and lime gelatin cubes. Top each parfait with remaining marshmallow mixture.
6 servings.Prep time: 15minutes plus chilling.
VARIATIONS:
Spoon dessert topping over prepared pudding, fresh fruit or pound cake.
Bron: Source Advertisment
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MARSHMALLOW FONDANT
HOW TO MAKE MARSHMALLOW FONDANT
Marshmallow fondant is easy to make and pretty fun to use.
You can cover cakes and cookies with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with.
Its cheaper to make your own fondant than it is to buy it pre-made plus the pre-made stuff tastes a bit like cardboard unless you are willing to pay for a very high end product.
ALL YOU NEED IS:
Marshmallows - they can be big marshmallows or mini ones, either one works fine.
Icing sugar - You'll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.. but I rarely use the whole bag.
Food colouring
Flavoring oil - This is optional . If you don't add this your fondant
will be sweet and flavorless which works well if your got all the
flavors your want in your cake already
I use gel colours to dye my fondant but regular food colouring will work too.
You won't be able to get really dark colours without making your
fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand..
STEP ONE:
Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp.
If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water.
If you're going to put flavoring oil in, add it now and add less water
I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
STEP TWO:
Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon.
TIP:
Grease your spoon with butter, things can get a bit sticky.
STEP THREE:
Add food colouring to the melted marshmallows until you get the colour you want.
Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.
STEP FOUR:
Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough.
Grease your hands with a bit of butter and turn the marshmallow out onto a table
Sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.
If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar
If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter
Fondant with the icing sugar kneaded in.
Finished fondant!
For this batch of colours I made larger batches of lighter colours and then worked some extra gel colouring into the already made fondant to make
smaller batches of darker colours. The dark purple and dark green weremade from the a light pink and light green.
All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.
To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container.
The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months.
If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.
Now its ready to roll out and use to decorate your cakes and cookies!
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Marshmallow fondant is easy to make and pretty fun to use.
You can cover cakes and cookies with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with.
Its cheaper to make your own fondant than it is to buy it pre-made plus the pre-made stuff tastes a bit like cardboard unless you are willing to pay for a very high end product.
ALL YOU NEED IS:
Marshmallows - they can be big marshmallows or mini ones, either one works fine.
Icing sugar - You'll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.. but I rarely use the whole bag.
Food colouring
Flavoring oil - This is optional . If you don't add this your fondant
will be sweet and flavorless which works well if your got all the
flavors your want in your cake already
I use gel colours to dye my fondant but regular food colouring will work too.
You won't be able to get really dark colours without making your
fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand..
STEP ONE:
Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp.
If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water.
If you're going to put flavoring oil in, add it now and add less water
I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
STEP TWO:
Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon.
TIP:
Grease your spoon with butter, things can get a bit sticky.
STEP THREE:
Add food colouring to the melted marshmallows until you get the colour you want.
Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.
STEP FOUR:
Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough.
Grease your hands with a bit of butter and turn the marshmallow out onto a table
Sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.
If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar
If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter
Fondant with the icing sugar kneaded in.
Finished fondant!
For this batch of colours I made larger batches of lighter colours and then worked some extra gel colouring into the already made fondant to make
smaller batches of darker colours. The dark purple and dark green weremade from the a light pink and light green.
All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.
To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container.
The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months.
If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.
Now its ready to roll out and use to decorate your cakes and cookies!
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PINEAPPLE WHIP
PINEAPPLE WHIP
A creamy fruit based soft dessert OR mix into your cream whip as icing
INGREDIENTS:
1- fresh pineapple
1-cup almond milk
1-tbs honey (optional)
INSTRUCTIONS:
To get started freeze the pineapple chunks.You can chop a day ahead of time and freeze the the chunk overnight you can also purchase frozen pineapple if you prefer. As you can see from the picture the frozen pineapple reached 6.5- 7 cups mark on blender pitcher
This recipe works best on a high speed blender like the vitamix, because you'll need to be able to pulverize the frozen pineapple into ice cream consistency, (a food processor might work 2)
Combine the frozen pineapple with the almond milk and honey blend until frozen sorbet texture is achieved .
For an authentic dole whip presentation, transfer the frozen dessert to a large plastic bag ( zip-lock works) cut off the tip to create a piping bag, pipe the pineapple whip into 4-6 glasses and serve immediately.
Serve -4-6
Any leftovers can be frozen in an ice cube tray and used in smoothies later.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
A creamy fruit based soft dessert OR mix into your cream whip as icing
INGREDIENTS:
1- fresh pineapple
1-cup almond milk
1-tbs honey (optional)
INSTRUCTIONS:
To get started freeze the pineapple chunks.You can chop a day ahead of time and freeze the the chunk overnight you can also purchase frozen pineapple if you prefer. As you can see from the picture the frozen pineapple reached 6.5- 7 cups mark on blender pitcher
This recipe works best on a high speed blender like the vitamix, because you'll need to be able to pulverize the frozen pineapple into ice cream consistency, (a food processor might work 2)
Combine the frozen pineapple with the almond milk and honey blend until frozen sorbet texture is achieved .
For an authentic dole whip presentation, transfer the frozen dessert to a large plastic bag ( zip-lock works) cut off the tip to create a piping bag, pipe the pineapple whip into 4-6 glasses and serve immediately.
Serve -4-6
Any leftovers can be frozen in an ice cube tray and used in smoothies later.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ROYAL ICING
ROYAL ICING
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish.
Besides its lovely finish it also colours beautifully which makes it a favourite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders and lettering).
INGREDIENTS:
2 egg whites
350-500g icing sugar
METHOD:
Beat the egg whites until they have been broken down.
Add the icing sugar gradually until the mixture starts to thicken.
Beat the mixture with an electric beater set at the slowest speed for about 10 min – until the icing is light and fluffy.
You can adjust the consistency accordingly by either adding more icing to thicken, or drops of water to thin the mixture.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish.
Besides its lovely finish it also colours beautifully which makes it a favourite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders and lettering).
INGREDIENTS:
2 egg whites
350-500g icing sugar
METHOD:
Beat the egg whites until they have been broken down.
Add the icing sugar gradually until the mixture starts to thicken.
Beat the mixture with an electric beater set at the slowest speed for about 10 min – until the icing is light and fluffy.
You can adjust the consistency accordingly by either adding more icing to thicken, or drops of water to thin the mixture.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SALTED CARAMEL FROSTING
SALTED CARAMEL FROSTING:
INGREDIENTS:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
DIRECTIONS:
Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Cover the saucepan and let it cook over medium heat for 3 minutes.
After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
DIRECTIONS:
Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Cover the saucepan and let it cook over medium heat for 3 minutes.
After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SALTED CARAMEL FROSTING
SALTED CARAMEL FROSTING
INGREDIENTS:
2 sticks butter at room temperature
226 GR cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
DIRECTIONS:
Beat butter and cream cheese at medium speed until creamy.
Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
Add 1 cup of the salted caramel and beat to combine.
Add additional powdered sugar until the frosting is the sweetness and consistency you desire
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SALTED CARAMEL FROSTING
INGREDIENTS:
2 sticks butter at room temperature
226 GR cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
DIRECTIONS:
Beat butter and cream cheese at medium speed until creamy.
Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
Add 1 cup of the salted caramel and beat to combine.
Add additional powdered sugar until the frosting is the sweetness and consistency you desire
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY FROSTING
STRAWBERRY FROSTING
1/2 stick butter or margarine, softened
125g cream cheese, softened
1 teaspoon vanilla flavoring
2 to 3 cups confectionery sugar
1 cup strawberries, mashed
METHOD:
Cream together cheese and margarine, add vanilla and strawberries.
Add confectionery sugar until frosting reaches desired consistency.
Pour over cake. Garnish cake with addition strawberries.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 stick butter or margarine, softened
125g cream cheese, softened
1 teaspoon vanilla flavoring
2 to 3 cups confectionery sugar
1 cup strawberries, mashed
METHOD:
Cream together cheese and margarine, add vanilla and strawberries.
Add confectionery sugar until frosting reaches desired consistency.
Pour over cake. Garnish cake with addition strawberries.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWISS MERINGUE BUTTERCREAM
SWISS MERINGUE BUTTERCREAM
This icing is similar to the basic butter cream recipe, except that some cooking is required in order to dissolve the sugar and egg white.
This process makes the Swiss Meringue icing more smoother and fluffier than your normal buttercream.
INGREDIENTS:
4 egg whites
250g castor sugar
pinch of salt
250g unsalted butter
½ tsp vanilla essence
METHOD:
Mix together the egg whites, sugar and salt in a bowl.
Place the bowl over a pan of simmering water and double boil the mixture for 6-12 minutes until the mixture is warmed through and the sugar has dissolved.
Remove the bowl from the heat.
Whisk until the mixture has cooled and the consistency is fluffy.
Add the butter.
Add the vanilla essence.
Whisk well.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This icing is similar to the basic butter cream recipe, except that some cooking is required in order to dissolve the sugar and egg white.
This process makes the Swiss Meringue icing more smoother and fluffier than your normal buttercream.
INGREDIENTS:
4 egg whites
250g castor sugar
pinch of salt
250g unsalted butter
½ tsp vanilla essence
METHOD:
Mix together the egg whites, sugar and salt in a bowl.
Place the bowl over a pan of simmering water and double boil the mixture for 6-12 minutes until the mixture is warmed through and the sugar has dissolved.
Remove the bowl from the heat.
Whisk until the mixture has cooled and the consistency is fluffy.
Add the butter.
Add the vanilla essence.
Whisk well.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TWO TONE ICING:
TWO TONE ICING:
Put two filled pastry bags inside of a third pastry bag to create the double swirl frostings...
I'm actually kinda embarrassed that I didn't figure this one out sooner -
Bron: Forehead Slap
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA BEAN MERINGUE FROSTING (FLUFFY)
VANILLA BEAN MERINGUE FROSTING (FLUFFY)
1 vanilla bean, split lengthwise
2 1/2 cups sugar*
3/4 cup water
3 large egg whites, room temperature
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
INSTRUCTIONS:
Scrape seeds from vanilla bean into a large bowl. Add sugar, 3/4 cup water, and remaining 4 ingredients;
Beat with a mixer at medium speed until foamy.
To a medium saucepan, add water to a depth of 1 inch, and bring to a low boil.
Set bowl of egg mixture over simmering water, making sure bottom of bowl does not touch water. Beat egg mixture at high speed with a mixer for 7 to 12 minutes or until it forms stiff, glossy peaks.
Remove bowl from heat, and beat for 6 to 10 minutes or until cooled and thickened.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 vanilla bean, split lengthwise
2 1/2 cups sugar*
3/4 cup water
3 large egg whites, room temperature
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
INSTRUCTIONS:
Scrape seeds from vanilla bean into a large bowl. Add sugar, 3/4 cup water, and remaining 4 ingredients;
Beat with a mixer at medium speed until foamy.
To a medium saucepan, add water to a depth of 1 inch, and bring to a low boil.
Set bowl of egg mixture over simmering water, making sure bottom of bowl does not touch water. Beat egg mixture at high speed with a mixer for 7 to 12 minutes or until it forms stiff, glossy peaks.
Remove bowl from heat, and beat for 6 to 10 minutes or until cooled and thickened.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WHIPPED CREAM FROSTING HOME MADE (EASY)
EASY HOMEMADE WHIPPED CREAM FROSTING
This is so delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.
This recipe makes 5 cups
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream
DIRECTIONS:
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.
Then your done
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This is so delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.
This recipe makes 5 cups
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream
DIRECTIONS:
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.
Then your done
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK