Amateur, Boude, Slaapkamer, Tuisgemaak, Volwasse | 347dcae2450afb83d36c072f53c59674 | Uncle Vids
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Amateur, Boude, Slaapkamer, Tuisgemaak, Volwasse, Category: Versiersel en Vulsels / Icing and Fillings - Food Lovers Recipes
500 ml vanilla mousse mengsel
600 ml koue water
400 ml vars room
Plaas koue water en room in ‘n meng bak.
Gooi die mousse versiersel by, klits stadig vir 1 minute.
Klits dan vir 5 minute op vinnig as jy voel die versiering is bietjie te slap gooi net bietjie meer by jy kan enige kleursel by sit gel voedsel kleursel werk die beste.
Resep en foto: Michelle Labuschagne
Add 5 ml gelatine powder to 20 ml cold water, sponge, then melt in microwave. When your (ice cold) cream has been whipped to soft peaks, add in your gelatine, sugar and vanilla. This amount will stabilise 1-2 cups cream. Geleer by ‘n baie goeie pastry chef genaamd Gretchen Price.
As jy gereeld stywe room nodig het, maak ‘n big batch van die gelatine en bere in yskas tot ‘n maand. Dan smelt jy net so 20 ml vir elke koppie room.
Posted by Kiti Citi
HOE OM ROOM TE STABILISEER
Om te help dat room langer vorm hou, probeer gerus die volgende.
1 liter vars room
2 teelepels gelatine
Meng die gelatine met die water en sit vir 10 sekondes in die mikrogolf, meng goed dat dit lyk soos stroop sonder enige klonte, moet lekker glad wees.
Klits die room tot amper styf in ‘n skoon mengbak. Gooi nou die gelatinemengsel met ‘n dun straaltjie by die room terywl jy die hele tyd klits tot die room mooi styf is en alles goed ingemeng is.
Vir ‘n soeter weergawe kan ongeveer 3 eetlepels strooisuiker geleidelik bygevoeg word en ‘n teelepel vanilla geursel.
Gepos deur Rina Kleinhans
4 tablespoon flour/ maida
one cup kitchen sugar (I used 8 tablespoon)
( take out butter from fridge one hour before making)
one teaspoon vanilla essence
Mix flour, milk and sugar and cook on low flame, just make paste like thin custard. Turn off flame, cool at room temperature.
When completely cooled, pass through sieve to remove lumps , whip with hand whisk/ electrical beater. Keep aside.
Beat butter till fluffy and light in color and doubles in size , now add that above custard 1 tablespoon at a time in butter and beat. Do this till full custard gone into butter. Beat so soft peaks form. Add vanilla essence and mix.
Now use it to decorate cakes and cupcakes.
Fill in piping bags and draw designs etc.
Note: if you feel it’s very runny don’t panic it’s ok just keep in fridge so it will become little hard, then use.
Note: if you left it in fridge for longer time and it became harder then you want, no problem just keep in kitchen and keep an eye on till it comes according to your choice.
NOTE: Use it or keep in fridge for 3 days. When needed, bring to room temperature, just whip and use, you can pipe, cover cakes etc.
This icing cover 6 inch round or square and 3 inch high cake.
Recipe posted by Lindi Ouwerling
200 g sagte botter
450 g versiersuiker
1-2 eetlepels melk
1-2 teelepels vanilla
Meng alles saam tot glad en romerig. En versier soos verkies. Werk goed in ‘n versierbuis.
Resep: Frances Smith
HOW TO SOFTEN HARD FONDANT
Heat Softening. A short stint in the microwave turns a hard fondant into a more pliable product. Place the fondant in a microwavable bowl and heat in five-second intervals. To avoid getting burned by hot fondant, wait until it is cool to the touch and then knead the fondant after each burst of microwaving.
Geplaas deur Anele van Wyk
SJOKOLADE VERSIERSEL VIR GANACHE OF SPUITSAK
60 ml maizena
5 ml vanilla essense
Gooi bymekaar en kook vir 5 minute tot dit dik raak.
Roer ‘n eetlepel botter en vanilla essense by.
Drup oor koek en laat afloop of laat afkoel en klits goed, dit werk dan soos versiersuiker in ‘n pypsak
Resep: Erna Jacobs
GEKOOKTE SJOKOLADE VERSIERSEL
100 g donker sjokolade, in blokkies gebreek
4 teelepels opgehoop koffiepoeier
90 ml donker kakao
90 ml meel
250 g botter/margarien
Giet kookwater en koffie oor sjokolade, roer tot sjokolade alles gesmelt het.
Meng kakao en meel met sjokolade mengsel.
Kook tot dik en glad. Plaas oornag in yskas om goed koud te word en te set.
Klits botter met vanielje geursel tot romerig, voeg sjokolademengsel in 2 dele by. Klits baie goed.
Gebruik soos verkies.
Resep en foto: Petré van Jaarsveld‎
AMARULA CREAM CHEESE FROSTING
250 g cream cheese (1 brick)
115 g / ¼ lb (4 oz) / 1 stick softened butter
1-2 teaspoons Amarula liqueur
1½ cups icing sugar / confectioners/powdered sugar
Beat cream cheese, butter and Amarula liqueur with electric beaters until light and fluffy and well-blended. Slowly add ½ cup of icing sugar at a time, and beat until smooth and creamy. Check for consistency. If you prefer it thicker, feel free to add another ½ cup of icing sugar.
I prefer to not add it, as I am not keen on the extra sweetness. Liberally coat your cooled carrot cake with this moreish Amarula cream cheese frosting. Decorate and sprinkle a copious amount of chopped walnuts and add some maraschino cherries as well.
Recipe and photo: Esme Slabs
AMARULA AND CREAM CHEESE FROSTING
8 ounces neufchatel cream cheese (230 g)
1 cup organic sugar, blended in blender to powder (add up to 1 more cup sugar if you prefer sweeter)
1 tablespoon Amarula cream liqueur
1/2 cup pecan pieces, garnish
Combine cream cheese and butter, beating until smooth. Add powdered sugar and Amarula.
Save pecans for sprinkling on top later.
Amarula Butter Cream Icing:
100 ml Amarula
Beat the butter until pale and fluffy. Add half the icing sugar and half the Amarula. Beat well. Add the rest of the icing sugar and Amarula and beat A LOT. The more you beat, the fluffier it gets.
Recipes: Esme Slabs