lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Creme Brulee
Ingredients:
- 1/2 sugar
- 6 sugar
- 6 egg
- 1 coconut milk
- 2 sweetened flaked coconut
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Place six 3/4-cup custard cups or ramekins in large roasting pan.
3. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend.
4. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
5. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.
6. Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 t. sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).
Title: Strawberries and Nutella
Ingredients:
- 18 strawberries
- 18
Instructions:
1. Wash strawberries and pat dry.
2. Remove caps and center 'stem'.
3. Pipe 1 teaspoon of nutella into each strawberry.
4. Note, if this is just a treat for yourself, spread the nutella on the strawberry and enjoy! ;).
Title: Manjarblanco De Chocolate (Peruvian Chocolate Sauce)
Ingredients:
- 2 evaporated milk
- 2 sugar
- 1 cocoa powder
- 1/2
Instructions:
1. Combine the milks in a pot on the stove and stir for about 10-15 minutes depending on how high the flame is. To check the consistency, put drops on a plate and let cool. If the milk doesn't run and is thick, then it is ready.
2. When milks are ready, slowly stir in the sugar and cocoa with a whisk while the milks are still heated on the stove. If the ingredients don't blend well, liquify with a blender.
3. Store in the refrigerator and enjoy!
Title: Grilled Buttery Pound Cake
Ingredients:
- 12 unsalted butter
- 5 light brown sugar
- 1/4
Instructions:
1. Cut the pound cake into 3/4" thick slices.
2. Whisk together the butter and brown sugar in a small bowl.
3. Brush both sides of the cake slices with the butter mixture.
4. Preheat a grill to medium high and brush the grate with oil or spray with nonstick cooking spray.
5. Place the cake slices on the grill. Colose the cover and cook until the cake slices are caramelized and golden, about 1 minute per side. If you can't use an outside grill, cook in a grill pan on the stove.
6. Top with fresh berries and whipped cream and serve.
7. Enjoy!
Title: Mocha Frosting
Ingredients:
- 1/2 butter
- 2 instant coffee
- 1/4 salt
- 1 vanilla
- 1 confectioners' sugar
- 1 egg
- 1/3 milk
- 1/2
Instructions:
1. Blend butter, egg, cocoa, coffee, salt.
2. Add sugar alternately with milk and vanilla.
3. Beat until smooth. If too thick, add 1/2 teaspoons milk at a time.
4. If making in hot weather, try using less milk as the icing will run and get too soft. Also, after icing do not cover tightly as this can cause the icing to run.
Title: Easy No Bake Lemon Cheesecake
Ingredients:
- 200 butter
- 160 Philadelphia Cream Cheese
- 2 sweetened condensed milk
- 3/4 lemon juice
- 1 lemon, zest of
Instructions:
1. Line a 22 cm round spring-form pan with baking paper.
2. Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
3. Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
4. Add one can of milk, mix then add the second.
5. Mix in the lemon juice and zest and mix thoroughly.
6. Place filling on the base, refrigerate for 6 hours minimum and enjoy!
Title: Coconut Surprise Bundt Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4
- 2/3
- 1
Instructions:
1. Pre-heat oven according to package directions.
2. Make cake mix according to the package directions.
3. After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
4. Bake according to package directions.
Title: Lemon and Coconut Rum Cream Cheese Frosting
Ingredients:
- 4 cream cheese
- 2 butter
- 1/4 honey
- 1 milk
- 1
- 1 1/2
Instructions:
1. Cream butter and honey together in a large bowl.
2. Then add milk gradually (you may not need to use the entire 1 1/2 tsps, it all depends on the consistency you want to achieve).
3. Finally add the lemon extract and coconut rum and blend into frosting.
4. Frost your cupcakes or cake.
5. I found that the frosting thickened a bit once it settled. Also, I feel it tasted much better after I had chilled the cupcakes a bit.
6. Enjoy.
Title: Quick Caramel Slice
Ingredients:
- 125 butter
- 65 sweetened condensed milk
- 2
- 1185
- 250
Instructions:
1. Crush Biscuits.
2. Mix in melted butter.
3. Press into pan.
4. Pour over all of the condensed milk.
5. Put in 160 Degree oven for 30-35 minutes.
6. Refridgerate until set (approx 30 mins).
7. Evenly spread melted chocolate over the top.
8. Refridgerate until set.
9. Using a HOT wet knife Slice into pieces.
Title: Very Low Calorie Sugar Cookies
Ingredients:
- 1 Splenda granular
- 2 flour
- 1 salt
- 1 baking soda
- 1/2 water
- 1 vanilla
- 2 soymilk
- 1/4
Instructions:
1. Mix together first four ingredients.
2. Add in last four and mix well.
3. Chill dough for at least an hour.
4. Roll out dough and cut as you would normally, or drop by teaspoonfuls onto lightly greased cookie sheet.
5. Bake at 375 degrees F for 8-10 minutes.
Title: Maraschino Chocolate Thumbprint Cookies
Ingredients:
- 2 maraschino cherries
- 1 1/2 flour
- 1/2 salt
- 1/4 baking powder
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 milk
- 1
- 2
Instructions:
1. Drain maraschino cherries, reserving 1 tsp juice.
2. Combine flour, cocoa, salt, and baking powder in large bowl, mix well.
3. Put butter and sugar in medium bowl and beat with mixer on medium for 3-4 minutes or until well blended.
4. Add egg and vanilla, mix well.
5. Add flour mixture, mix well.
6. Put chocolate chips and milk in small saucepan and heat over low heat, stirring constantly until melted.
7. Stir in reserved maraschino cherry juice.
8. Let chocolate cool slightly.
9. Shape dough into 1 inch balls and place on ungreased baking pan.
10. Push centers in with thumb and spoon 1 tsp of chocolate mixture into each thumbprint.
11. Top with a cherry.
12. Bake in 350 degree oven for 10-12 minutes.
13. Remove and cool completely.
14. Store in airtight container.
Title: Peanut Butter Pumpkin Dip With Cinnamon Chips
Ingredients:
- 1/2 canned pumpkin
- 3/4 honey
- 1/8 ground cinnamon
- 1/4 granulated sugar
- 1 ground cinnamon
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
3. Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
4. Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
5. Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
6. Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
7. Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
8. Remove from oven, let cool, repeat with remaining chips and serve with dip.
9. If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
10. If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!
Title: Toffee Grapes
Ingredients:
- 100 green grapes
- 100 black grapes
- 1 caster sugar
- 1/2 water
- blue cheese
- cheddar cheese
- gorgonzola
- baguette
Instructions:
1. Line 2 baking trays with non-stick baking paper; and using kitchen scissors, cut the grapes into small bunches of 3-6 grapes.
2. Combine the sugar and water in a heavy-based saucepan and stir over a low heat until the sugar dissolves. Increase the heat to medium and gently boil, without stirring, occasionally brushing down the sides of the pan with a pastry brush dipped in water, for 12-15 minutes or until golden, then set the toffee mixture aside until the bubbles have reduced.
3. Using kitchen tongs to hold the stem (or if your tongs are too large for this job, a pair of tweezers), gently dip a grape cluster into the toffee mixture and turn it evenly to ensure that it is fully coated. Transfer the grapes to the prepared tray. Repeat with the remaining grapes and toffee mixture. Set aside for 10 minutes or until the toffee sets.
4. Arrange the grapes on a cheese board with the assorted cheeses of your choice. And serve with water biscuits, Oaten Biscuits Recipe #144738 and bread slices.
Title: Loli
Ingredients:
- 2 orange
- 1 olive oil
- 1 sugar
- 1 brandy
- 1/4 cinnamon
- 1 ground cloves
- 1/2 baking powder
- 2 honey
- 2 raisins
- 2 all-purpose flour
- 1 sesame seeds
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Grease the sides and bottom of a round pan about 16" in diameter.
3. Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
4. Pour the mixture into the pan and smooth with a spatula.
5. Sprinkle with sesame seeds.
6. Bake in the oven for about 1 hour or until golden brown. Cool before serving.
Title: White Lily Strawberry Shortcake
Ingredients:
- 8 butter
- 1/4 sugar
- 1/2 strawberry
- 1 heavy whipping cream
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Cover a baking sheet with aluminum foil or parchment paper for easy clean up.
3. Place White Lily Frozen Biscuit dough pieces onto baking pan.
4. Bake for 18 to 20 minutes or until very lightly browned.
5. Melt butter in microwave on low heat.
6. Brush butter onto the hot biscuits.
7. Sprinkle ¼ cup sugar evenly over the biscuits.
8. Bake for an additional 5 to 8 minutes or until biscuits are golden brown.
9. Meanwhile, sweeten sliced berries with 2 tablespoons sugar.
10. Measure heavy whipping cream into a cold mixing bowl and whip until stiff.
11. Gradually add 2 tablespoons sugar.
12. Chill until needed.
13. To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.
14. Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.
15. Place the top of the biscuit on the whipped cream.
16. Spoon on additional strawberries and whipped cream.
17. Garnish with a blueberry on top if desired.
Title: Diabetic Peanut Butter Chocolate Cookies
Ingredients:
- 1 unsalted butter
- 2/3 Splenda granular
- 1/4 dark brown sugar
- 1 vanilla
- 2 eggs
- 3 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 creamy peanut butter
- 2
Instructions:
1. Preheat oven to 350°F
2. Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
3. Mix on medium speed until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Add flour, baking soda and salt. Mix well.
6. Add peanut butter and chocolate. Mix until blended.
7. Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
8. Dip a fork in water and press a criss-cross pattern into the top of each cookie.
9. Bake for 10 - 15 minutes.
Title: Vegan Pumpkin Walnut Cake
Ingredients:
- 1 3/4 cake flour
- 1 baking soda
- 1 ground cinnamon
- 3/4 ground ginger
- 1/4 nutmeg
- 1/2 salt
- 3/4 egg
- 1/2 light brown sugar
- 3/4 granulated sugar
- 1 pumpkin puree
- 1/3 soymilk
- 1 vanilla
- 3/4 walnuts
Instructions:
1. Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
2. Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
3. In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
4. Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
5. Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
6. To serve, cut into squares; may frost with vanilla frosting if desired.
Title: The Easiest Fruitcake Ever!
Ingredients:
- 1 black coffee
- 2 self-raising flour
- 2
Instructions:
1. Add coffee to fruit and soak overnight.
2. Next day preheat oven to 160 deg Celsius. Lightly grease and line a 21cmx21cm cake tin with baking paper.
3. Add the flour to the soaked fruit and stir until thoroughly combined.
4. Bake for approximately 2 hours, or until an inserted skewer comes out clean. (If any exposed fruit on top is browning too quickly, cover cake with loose layer of aluminium foil.).
5. Remove from oven and allow to cool.
Title: Fruitcake - Sister Hays
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 baking powder
- 1/2 vanilla
- 1/2 lemon
- 1 3/4 flour
- 2 pecans
- 3/4 red maraschino cherry
- 3/4 green maraschino cherry
- 1/2 pineapple
- 1/2
Instructions:
1. Cream sugar and butter.
2. Add: baking powder, vanilla, lemon, flour, pecans, red cherries, green cherries, pineapple, mixed fruit.
3. Put in tube pan and bake 3 hrs at 250F degrees.
Title: Banbury Tarts
Ingredients:
- 1 raisins
- 1 dried cranberries
- 1 sugar
- 1 egg
- 3 butter
- 1 lemon, juice and zest of
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Combine raisins through lemon juice and rind.
3. Roll out the pastry dough to about 1/8-inch thickness.
4. Cut into 3-inch squares.
5. Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water.
6. Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
7. Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.
Title: Ship Biscuits
Ingredients:
- 90 rolled oats
- 150 flour
- 65 coconut
- 160 raw sugar
- 125 butter
- 2 honey
- 2 water
- 1 bicarbonate of soda
Instructions:
1. Preheat oven to 180°C.
2. Mix the oats, flour, coconut & sugar in a large mixing bowl.
3. In a saucepan over low heat met the butter, honey & water. When butter mixture is melted take of the heat.
4. Quickly mix in the bicarb to butter mixture. Be careful the mixture will froth up and expand.
5. Working quickly add the butter mix to the dry ingredients and mix well.
6. Place rounded spoons of the mix on baking trays allowing space for the cookies to expand.
7. Bake for 10-12 minutes. Transfer to racks to cool.
Title: Chocolate Banana Tart
Ingredients:
- 1 pecan halves
- 2 flour
- 2 brown sugar
- 1 butter
- 1/2 heavy cream
- 1 maple syrup
- 6 bananas
- 2 pecan halves
Instructions:
1. Preheat oven to 375.
2. Grind pecan halves,flour and brown sugar in food processor until fine,Add butter and pulse for 5 seconds.
3. Press into 10 inch tart pan with removable bottom.
4. Bake 8 minutes.
5. Remove from oven and allow to cool.
6. Combine cream and maple syrup in small saucepan.
7. Bring to boil over medium heat.
8. Remove from heat and add chocolate,stir until mixture is smooth and chocolate is melted.
9. Line bananas in bottom of cool tart shell,pour chocolate mixture over bananas.
10. Arrange pecan halves around edge of tart.
11. Refrigerate until chilled,about 2 hours.
12. Serve cold.
Title: Junior League - Chocolate Raspberry Cake a La Simca
Ingredients:
- 1 1/2 fresh raspberries
- 1/3 sugar
- 1 creme de cassis
- 8 instant espresso powder
- 2 creme de cassis
- 1/4 unsalted butter
- 4 flour
- 3/4 salt
- 1/3 sugar
- 4 creme de cassis
- 1/8 water
- 1/3 instant espresso powder
- 8
- 3
- 1
Instructions:
1. For the filling, toss the raspberries with the sugar and crème de cassis in a bowl.
2. For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and crème de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook for two minutes, stirring constantly. Remove from heat. Add the butter 1 tablespoon at a time, mixing after each addition until the butter melts. Stir in the flour. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the sugar gradually, beating constantly for 30 seconds or until glossy. Fold the egg whites 1/3 at a time into the chocolate mixture. Spoon the batter into the prepared pan. Bake at 375 degrees for 20 minutes or until the cake is slightly puffed but not completely cooked in the center. Cool in the pan on a wire rack for 45 minutes.
3. For the glaze, combine the chocolate, crème de cassis, water and espresso powder in a heavy saucepan. Cook over low heat until blended and of a glaze consistency, stirring frequently.
4. To assemble, invert the cake onto a cake plate; turn the cake right side up. Scoop out the top ½ inch of the cake, leaving a 1-inch border around the edge. Fill with the filling and pat lightly. Drizzle the cake with the warm glaze and spread to cover the top and side.
Title: Easy Healthy Baked Apple
Ingredients:
- 1 apple
- 1/8 - 1/4 cinnamon
- 1/2 cottage cheese
- 1 sour cream
- 1/8 walnuts
- 1/2 banana
Instructions:
1. Wash, core and dice apple; dice can be very large, as they will reduce in size during baking.
2. Place in a microwave-safe dish and cover liberally with spice (s).
3. Cover tightly with plastic wrap and microwave on full power for 5 minutes.
4. While it cooks, chop up the nuts and banana.
5. Remove apple from microwave and carefully remove plastic.
6. Add in the walnuts, banana, cottage cheese and sour cream and stir all ingredients together.
7. Enjoy.
Title: Impossible Coconut Pie
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 water
- 1/2 Bisquick
- 3 eggs
- 1/4 butter
- 1 1/2 vanilla
- 1 flaked coconut
Instructions:
1. In a blender, combine all ingredients, except coconut.
2. Blend on low speed 3 minutes.
3. Pour into a greased 10 inch pie plate; let stand 5 minutes.
4. Sprinkle with coconut.
5. Bake in 350 degree oven for 35-40 minutes or until knife inserted near edge comes out clean.
6. Cool slightly. Refrigerate leftovers.
Title: Brownie Pudding
Ingredients:
- 6 unsalted butter
- 2 eggs
- 1 sugar
- 3/8 cocoa powder
- 1/4 all-purpose flour
- 1 vanilla extract
- vanilla ice cream
Instructions:
1. Preheat the oven to 300 degrees F. Lightly butter 6 ramekins or mini pie tins. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Place pan in oven. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for about 30 minutes- until the edges look done but the center is still a little soft. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked.
5. Allow to cool and serve with vanilla ice cream.
Title: Strawberry Vanilla Pudding Shortcake
Ingredients:
- 1 1/2 milk
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 strawberry
- 1
Instructions:
1. In large bowl, combine the cool pudding and the milk.
2. With wire whisk, beat until well blended.
3. Slowly stir in 1 cup of Cool Whip.
4. Layer the pound cake, then strawberries, then pudding.
5. Layer again, with the cake, berries, and then Cool Whip.
6. Serve up and enjoy!
Title: Strawberries With Cointreau
Ingredients:
- 1 orange
- 4 granulated sugar
- 6 water
- 4 Cointreau liqueur
- 4 strawberries
- 1/2 powdered sugar
- 4 strawberries
Instructions:
1. Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
2. In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
3. Add orange zest; reduce heat and simmer for 10 minutes.
4. Remove from heat and let syrup cool; stir in liqueur.
5. Put berries in bowl.
6. Add syrup and orange zest; set aside for 2 hours.
7. Whip cream and sweeten to taste with powdered sugar.
8. Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.
Title: Grapes in Sour Cream
Ingredients:
- 3 seedless grapes
- 2/3 sour cream
- 1/4 brown sugar
Instructions:
1. Mix the sour cream and brown sugar together.
2. Toss with the fruit.
Title: Extreme Layered Mega-Brownies
Ingredients:
- 1/2 butter
- 1 1/2 sweetened coconut
- 9 whole pecans
- 1 1/2 sweetened condensed milk
- 1
Instructions:
1. Melt the butter and mix in the ginger snap crumbs, press evenly in bottom of a buttered 9 x 13 glass baking pan. Be sure to butter the sides.
2. Break up the brownies into small pieces (or cut into 1/2 inch chunks with a sharp knife). Sprinkle evenly over the ginger snap crust.
3. Add layers of coconut, chips, and pecans, spreading each layer evenly over the pan.
4. Pour the sweetened condensed milk in a thin stream, evenly, over the whole pan.
5. Bake about 25-30 minutes at 350 degrees. Pecans should be just golden but not too dark around the edges.
6. Cool and cut into squares with a pizza cutter.
Title: Chocolate Mud Cake
Ingredients:
- 200 butter
- 200 dark cooking chocolate
- 1/4 cocoa powder
- 2 instant coffee
- 1/4 water
- 1 vanilla
- 3 eggs
- 1 caster sugar
- 3/4 self raising flour
- 150 dark chocolate
- 1/2
Instructions:
1. Preheat oven to 160°C or 140°C for fan forced.
2. Grease and line a 22cm round cake tin.
3. Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
4. Use a whisk to whisk over low heat until smooth and well combined.
5. Remove from heat set aside until lukewarm.
6. Use electric beaters beat eggs sugar until pale and creamy.
7. Add chocolate mixture and flour and whisk until combined.
8. Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
9. Remove from oven.
10. Sit in pan for 15 minutes or more before turning out.
11. Allow to cool completely before icing.
12. For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.