LID RECIPES - ICINGS, TOPPINGS & SAUCES

[Guest guest]

Once you accept that you won't get a buttery, creamy frosting without

butter or cream,

you can enjoy a wide variety of flavored toppings for cakes and cookies

(and just about

anything else, for that matter :-)

Remember that these recipes are intended only as guidelines;

always feel free to substitute ingredients and/or alter proportions.

-

NYC

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GLAZES

(thin textured, giving a light coating of sweetness

and the touch of an additional flavor to cookies or cakes)

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(1) VANILLA SUGAR GLAZE:

1 cup powdered sugar

1/2 teaspoon vanilla

2 to 4 teaspoons water

Combine powered sugar and vanilla in small bowl.

Gradually stir in enough water for desired glazing consistency.

Drizzle over cake or cookies.

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(2) CITRUS GLAZE:

1/2 cup citrus juice

2 tablespoons egg whites

1 pound powdered sugar

Slices of fresh citrus to garnish

Whisk together the citrus juice and egg whites, then add the powdered sugar

and stir until smooth. Drizzle the glaze evenly over cake or cookies.

Let set in a cool place.

NOTES:

(a) any citrus juice works well - orange, grapefruit, lemon, lime,

tangerine ....

( recipe also works well without the egg whites

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(3) MAPLE GLAZE

1-1/4 cups confectioners' sugar

1 teaspoon pure vanilla extract

1/4 to 1/3 cup pure maple syrup

In a bowl, combine confectioners' sugar and vanilla.

Gradually whisk in enough maple syrup to make a coating consistency.

Pour glaze over cake; allow to set on rack.

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(4) CHOCOLATE GLAZE

12 ounces semisweet chocolate

2 ounces cocoa butter or canola oil

Melt the 2 ingredients together in the top of a double

boiler or a bowl set over barely simmering water.

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(5) CHOCOLATE NUT GLAZE

2 tablespoon chopped hazelnuts or almonds

3 ounces bittersweet or semisweet chocolate, coarsely chopped

3 tablespoons water or orange juice

Spread nuts in a shallow pan and bake in a 325 degree oven

for 5 to 7 minutes, or until fragrant. Let cool.

In a small heavy saucepan, combine chocolate and water;

heat over low flame, stirring, until glaze is smooth.

Carefully pour warm glaze over cake, letting it drip down the sides.

Sprinkle with the nuts.

(or add nuts to the glaze before pouring)

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(6) FRUIT GLAZE

1 cup of your favorite flavor jelly, jam or preserves

2 egg whites

1/8 teaspoon non iodized salt

Combine ingredients in a double boiler.

Beat mixture over heat until it starts to peak.

Spread evenly over cake or cookies.

(you can make this even simpler by gently heating the jelly or jam and

using it directly)

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THICKER ICINGS:

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(1) BOILED ICING:

3 large egg whites

1 cup sugar

1/3 cup light corn syrup

Combine all ingredients in the bowl of an electric mixer

and place over a pan of simmering water.

Whisk gently until egg whites are hot and sugar is dissolved.

Place on mixer with whip and beat until cooled and risen in volume.

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(2) MARSHMALLOW FROSTING:

1 cup granulated sugar

1/4 cup water

1 egg white

1/4 teaspoon cream of tartar

32 miniature marshmallows (or 8 large marshmallows, cut into quarters)

Place sugar and water in small saucepan and bring to a boil.

Allow syrup to boil until reaching 230º on candy thermometer.

While syrup is boiling, do not stir, but periodically brush crystals

down sides of pot with soft brush.

While syrup boils, beat egg white with electric hand mixer until frothy;

then sprinkle cream of tartar on top and continue beating until egg white

is very stiff. Add marshmallows to the egg white.

Beating all the while, pour the syrup over the marshmallows and whites

slowly.

Continue beating until frosting is stiff enough to spread.

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(3) ROYAL ICING

5 tablespoons meringue powder *

1/2 cup minus 2 tablespoons water *

1/2 teaspoon cream of tartar

A few drops of vanilla (or other flavoring)

1 pound confectioners sugar

Place all of the ingredients in the bowl of an electric mixer.

Beat slowly until all of the ingredients are blended.

Beat at high speed until icing forms stiff peaks, about 5 minutes.

Add more sugar if the icing is not stiff enough,

or a few drops of water if it is too stiff.

Use immediately, or cover the bowl with a damp cloth to prevent

drying when not in use.

Allow at least twenty-four hours for royal icing decorations to dry at room

temperature.

Yield: 3 cups

NOTE:

* 2 egg whites at room temperature can be substituted for the meringue

powder and the water

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(4) 7 MINUTE VANILLA FROSTING:

2 egg whites

1-1/2 cups granulated sugar

1/4 teaspoon cream of tartar (or 2 teaspoons light colored corn syrup)

1/3 cup cold water

1 teaspoon vanilla extract

1) place all ingredients except for vanilla in top of a double boiler (off

heat);

beat with electric hand mixer on low speed for 30 seconds

2) place over boiling water (upper pan should not touch water).

Cook, beating constantly with the electric mixer on high speed,

for about 7 minutes, or until frosting forms stiff peaks.

Remove from the heat and add vanilla.

Beat 2-3 minutes more, or until frosting reaches spreading consistency.

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(5) 7 MINUTE CHOCOLATE FROSTING:

2 egg whites

1-1/2 cups granulated sugar

1/4 teaspoon cream of tartar

1/3 cup cold water

pinch non iodized salt

1 teaspoon vanilla extract

2 ounces semisweet chocolate

1 ounce unsweetened chocolate

1) melt chocolate over hot water to melt; then allow to cool

2) place remaining ingredients in top over double boiler (off heat);

beat with electric hand mixer for one minute

3) place pan over steaming hot (but not boiling) water,

and continue to beat, until thick and fluffy, about 7 minutes.

4) off heat, fold in (by hand) vanilla extract and melted chocolate

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SAUCES:

(also see http://groups.yahoo.com/group/Thyca/message/25390

for chocolate sauce recipes & commercial products)

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(1) HOT MOCHA SAUCE

2 tablespoons strong brewed coffee

1 oz. semisweet chocolate, chopped

1/4 teaspoon vanilla

1/8 teaspoon cornstarch

Pinch cinnamon

Combine all ingredients in a small saucepan and cook, whisking,

over moderately low heat until smooth and thickened, about 2 minutes.

Remove from heat and cool to warm before serving.

NOTE: Sauce may be made 2 days ahead and kept, covered, at room

temperature.

Reheat before serving.

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(2) MIXED BERRY SAUCE

2-1/2 cups mixed berries: strawberries cut in quarters,

blueberries, raspberries, blackberries

2 tablespoons sugar

1/2 teaspoon water

2 teaspoons pure vanilla extract

In a medium saucepan, toss the strawberries and blueberries with the sugar

and water. Wash the side of the pot down with a wet pastry brush and cook

over moderate heat, stirring occasionally, until the sugar is dissolved and

the berries are soft but still intact, about 2 minutes. If the sugar hasn't

dissolved, add a few more drops of water. Stir in the vanilla extract.

Remove the pot from the heat and add the more delicate berries. Do not

stir;

let the residual heat soften them. Transfer to a bowl to cool.

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(3) RASPBERRY SAUCE

3 cups raspberries

3 tablespoons Grand Marnier or Eau de Framboise, or to taste

2 to 4 tablespoons water to taste

3 to 4 tablespoons superfine sugar

In a food processor puree all ingredients until smooth.

Pour puree through a fine sieve into a bowl, pressing on solids,

and chill, covered.

Sauce may be made 2 days ahead and chilled, covered.

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INSTEAD OF ICING, TRY ...

- crushed nuts

- sprinkled confectioners' sugar

- sprinkled cocoa powder (straight, or mixed with confectioners' sugar)

- toasted desiccated coconut flakes

(check ingredients; sweetened coconut flakes often have added salt)

- citrus zest, finely chopped with a little sugar

- jelly or preserves (heated gently if difficult to spread)

- chocolate curls or flakes (use a grater or vegetable peeler)

- a sprinkling of liqueur (absorbs into cake ... yummm)

- fruit coulis

- chocolate syrup (see

- macerated berries

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