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12
Icing, Fillings, Frosting and Creams
Chantilly Cream
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
1. Place all ingredients in a bowl. Using the
balloon whisks, beat on High speed (5-6)
until soft peaks form.
Fluffy Butter Frosting
100g butter, softened
4 cups pure icing sugar
1
/
3 cup milk
1 teaspoon vanilla extract
1. Place all ingredients in a bowl. Using the
beaters, beat on Low speed (1-2) until
smooth.
Tip: Add a few drops of food colour while
beating to achieve the desired colour.
Glaze Icing
¼ cup caster sugar
¼ cup water
1 teaspoon gelatine
1. Place all ingredients in a small saucepan.
Stir over low-medium heat until sugar has
just dissolved.
2. Brush warm on top of baked sweet goods.
Tip: Do not allow the mixture to boil. This will
de-activate the gelatine.
Whipped chocolate ganache
200g dark chocolate, chopped
2
/
3 cup thickened cream
1. Place chocolate and cream in a small
saucepan. Stir over low heat with a metal
spoon until smooth. Transfer to a bowl.
Cover and refrigerate for about 1 hour or
until spreadable. Using beaters, beat on
Low speed (1-2) until light and paler in
colour.
12
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