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simple recipe for icing|What’s a simple icing recipe?

Q&A–: What’s a simple icing recipe?
For my sons birtday party i wanted to do an activity with the kids of decorating cookies with icing. Do you have any recipe and general suggestions?

The answer in the following: (Hint: The reader is not the correct identification.)

Answer by Shelby C
Home > Recipes

Lemon and Lime Cream Tart Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Hen Night (Bachelorette Party)

not simple but good

This tart is one of my favorite combinations – Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn’t made from a curd recipe, it’s gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.

1 tart shell, baked blind
8 large free-range eggs
12 ounces caster sugar
12 ounces double cream
7 1/2 ounces lime juice
3 3/4 ounces lemon juice

With this particular tart, as it has a moist filling, it’s important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it — I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.

You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

Answer by Sadye C
Water and Powdered sugar with food coloring if you want color.
More powdered sugar then water

Answer by luxy
the best icing to use for your application would be a cream cheese icing.. just take a brick of cream cheese.. add enough icing suagr to make it sweet, add vanilla for flavour or food coloring for different colors.. the best thing about this recipes is that you control the proportions!

Answer by wxyz
This is a frosting, not sure if it’s what you are looking for.
1 # soft butter
8 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
1/4 tsp almond extract

Answer by ♫♥Bèã0809♥♫
DIFFERENT ICING FLAVORS…

Chocolate Icing

Ingredients:
4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

Directions:
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.

Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.

Spread Quickly over cooled cake, as frosting will set up very fast.

Cream Cheese Frosting

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Coffee Icing

Ingredients:
2 cups confectioners’ sugar
1/4 cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract

Directions:
Beat together confectioners’ sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners’ sugar as needed.

Maple Icing

Ingredients:
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon maple flavored extract

Directions:
Cream together the cheese and butter or margarine. Stir in the confectioner’s sugar and flavorings. Mix well.

Caramel Frosting

Ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups sifted confectioners’ sugar

Directions:
Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.

Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners’ sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Lemonade Frosting

Ingredients:
2 cups heavy whipping cream
2 tablespoons white sugar
3 fluid ounces frozen pink lemonade concentrate, thawed

Directions:
In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.

Give your answer to this question below!

simple recipe for icing
simple recipe for icing–: A complex cake but simple icing recipe.?
I need to bring this into school.

I need a complex cake recipe, something unique and something that high school kids would like.

I don’t mean the size has to be complex, I need a very long ingredient list for the cake.

But for the icing I need it to be about 3-4 ingredients and very easy to put together.
It must have icing!

The following is the answer: (Hint: The correct answer provided by the users, does not guarantee the right.)

Answer by Vanilla cake
I wish you love this recipe:

Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe

Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13×9×2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Answer by LadieVamp
Food: Income Tax Day Cake
A delicious chocolate and raspberry-flavored faux bonfire topped with marzipan tax dollars

U.S. income tax day is a time of great significance which impacts millions of Americans. However, little is done to commemorate it beyond writing last-minute checks and standing in line at the post office.

This year, why not do something a little different? The government may have your money, but by God, you’re alive and breathing, you live in one of the finest trailer parks around, and you get fifty channels of cable TV! Also, with any luck you won’t have to fill out another tax return until next year. That fact alone is worth a celebration!

We highly recommend centering your party around our tax day cake. It features layers of chocolate cake, raspberry filling, chocolate buttercream frosting, wafer “logs”, and a very special marzipan decoration.

Supplies and Ingredients:

2 1/2 quart oven-safe glass mixing bowl

Chocolate cake mix or your favorite cake recipe

Purchased chocolate frosting or:
1 1/2 ounces melted unsweetened chocolate
6 tbsp softened butter (that’s 2 tbsp less than one stick)
2 2/3 c confectioner’s sugar
1-2 tbsp milk

Raspberry jam – about 1/2 of an 12 ounce jar

20-30 ounces rolled wafers, such as Piroulines
Candle shaped like dollar sign or marzipan and two birthday candles
Chocolate coins (optional)
Making the cake:
Preheat the oven to the temperature recommended in the recipe or cake mix directions. Grease and flour the oven-safe glass mixing bowl. Mix cake batter in a separate mixing bowl according to recipe or mix directions. Pour into glass mixing bowl.

Bake the cake according to the time recommended for bundt cakes. Check for doneness with a bamboo skewer. Add on additional baking time in five minute increments as necessary. (If cake is extremely liquid when you first check it, you can probably do your next check in ten minutes, not five.)

Once the cake is done, remove it from the oven. Invert it on a plate to cool. Tip: if the mixing bowl gets stuck when upended on the plate, a table knife jammed between the bowl and the plate will help you remove it.

Allow the cake to fully cool. If desired, once it’s cool you can trim a bit off the side that’s facing the plate.

Slice the cake approximately in half horizontally to make two layers.

Making the filling:
Place the raspberry jam in a microwave-safe dish. Heat it just until it’s liquid, then pour it through a strainer to remove the seeds. Allow the strained jam to cool, then smooth it between the two layers of cake. Discard the seeds or place them outside for the rats.

Making the frosting:
Place the unsweetened chocolate in a microwave-safe dish and heat it until mostly melted. Add the butter to the dish, and beat on medium speed until the butter and chocolate are blended together. Allow them to cool to room temperature, then beat again. Beat in confectioner’s sugar, then add milk as necessary until the frosting is of the desired consistency.

Smooth the resulting chocolate buttercream frosting over the cake, reserving about half a cup. The icing doesn’t have to be applied very tidily; it will later be covered with wafers and other decorations.

Making the decorations:
The ideal decoration would be a candle shaped like a dollar sign or other currency. However, these are difficult to find, so we’ve made a substitute with marzipan and birthday candles.

To do this, form a ball of marzipan about the same diameter as a quarter. (If desired, you can work a little food coloring into it first.) Roll the ball into a long skinny worm, then shape the worm into an “S” on a piece of waxed paper. Lay the two candles on top of the “S” and smoosh them in a bit. Refrigerate the resulting dollar sign until the marzipan has firmed up again.

Final touches:
Arrange the wafer “logs” around the cake to form a bonfire. It may be necessary to daub a little of the reserved frosting on them to make them stick. You may also wish to break a few of the wafers in half so you have logs of different sizes to work with. Tip: if the wafers are applied too far in advance of serving, they may become soggy.

Top the cake with the marzipan dollar sign. When presenting the cake, either strew chocolate coins around it on the table or layer a few on directly on top of the cake.

Serves 8-12 unhappy taxpayers.

Know better? Leave your own answer in the comments!
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Refinement :

Passion For Peaches — Summer Peach Cake Recipe …

Image by marsmet542
There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

…..item 1)….aish.com ….Passion for Peaches…Cooking with peaches makes everything taste sweet and savory.

by Sarah Lasry

August 28, 2011 / 28 Av 5771

www.aish.com/f/r/Passion_for_Peaches.html

My kitchen is full of luscious summer peaches. These juicy, succulent fruit are at their tastiest from mid-June to late August. However because peaches and nectarines have a very short shelf life on my counter, my passion for peaches merges with my love for cooking. Some of my best summer-time recipes include these delicious fuzzy fruit. Whereas I realize it is not the same as eating them raw, these tasty fruits are still quite delicious when cooked and added to some delicious ingredients like ice cream, pastries, fish, or salads. They make everything taste sweet and savory, just like summer.

For more great peach recipes and summer meal ideas go to www.kosherstreet.com
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—– Summer Peach Cake Recipe:
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img code photo……Peach Cake

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There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

12 peaches or nectarines, pitted and cut into 1/2 inch wedges
5 tblsp. orange or peach liquor
4 Tsp. lemon Juice
6 tbsp. + 1 tsp. granulated sugar
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup packed light brown sugar
2 large eggs
1 stick margarine, melted and cooled
1/4 tofutti sour cream
1/2 tsp. rum extract
1 tsp. almond extract
1/3 cup panko crumbs, crushed

Heat your oven to 425.

Step 1. Trow all your peach slices into a large mixing bowl. Add 4 tbsp. granulated sugar, orange liqour, and lemon juice. Toss well making sure to coat all the peach slices. Spread out all your peaches onto a baking sheet that has been lined with aluminum foil and sprayed with non stick spray . Bake in the oven for about 20-25 minutes.

While peaches are cooking:

Step 2: In a small mixing bowl add the flour, baking powder, salt and whisk them all together.

Step 3: In a separate small mixing bowl whisk together 1/3 cup granulated sugar and eggs until they have become thick (about 45 seconds) Slowly whisk in the margarine until combined.

Step 4: Add the sour cream and both extracts, whisk till combined.

Step 5: Add the flour mixture to the wet mixture and whisk everything together until combined

Step 6: Transfer half the batter into a greased 9 inch spring form pan. Then take 3/4 of your cooked and cooled peaches and press them into the batter.

Step 7: Sprinkle the panko crumbs generously over the peaches.

Step 8: Pour the rest of the batter over the top of the peaches and spread batter to cover the peaches as best as possible with a spatula.

Step 9: Bake in a 350 degree oven for about 40 minutes (rotating at least once) – Do the toothpick test to see if middle is cooked before removing.

Step 10 – let cake cool on counter for at least 30 minutes before running a knife around the edge and removing from spring form pan.

Serve with generous amounts of whip cream or ice cream and top with the remainder cooked peaches.

TIP: if you do not have panko crumbs feel free to use regular no spice bread crumbs
For the original recipe that was put out by cooks illustrated – all you would have to do is double the batter ingredients. Layer half the peaches on the bottom, cover with batter, and then layer again with peaches – sprinkle with breadcrumbs and a little more sugar and bake. – Also use real sourcream and butter.
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—– Roasted Peaches with Nutty Ice cream and Peach Sauce
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imge code photo….Peach Roast

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I am addicted to broiled/roasted peaches. I make a batch of them every Friday morning and I treat myself to them throughout Shabbos. I eat them as a snack plain out of the Tupperware, or throw them in yogurt and salads, or just serve them up for a simple dessert with a dash of whip cream . But when I have company I love to serve them this really easy delicious summer dessert that’s always is a big hit.

4 ripe Peaches, sliced into 1inch thick sections
1 tbsp. raw sugar
Favorite Vanilla Ice Cream
½ cup crushed walnuts or pecans
1 tbsp. lemon juice

Put your oven on high broil

Lay your peach slices onto a sprayed cookie sheet. Sprinkle peaches generously with the raw sugar. Put in oven and roast for about 2-3 minutes until sugar has caramelized . Watch the peaches carefully as not to burn them. Remove from oven and set aside. When cooled store half in airtight container and reserve other half for peach sauce.

Precut 5 squares of plastic wrap and lay them on your counter for easy access. Put your crushed nuts onto a paper plate. Put on gloves and working quickly scoop out balls of vanilla ice cream. Roll ice cream ball into the nuts generously coating with nuts. Place onto one square of pre-cut plastic and wrap ice cream ball tightly . Place in between palm of your hands and gently smoosh and flatten your ice cream ball into a round hockey puck shape. Place back into freezer immediately. Repeat and continue to desired amount of ice cream servings are made.

Take half of your roasted peaches and place in food processor. Add the lemon juice and if desired another tsp. of sugar for extra sweetness. Pulse until peaches are totally smoothed into a sauce like consistency. Remove and store in airtight container.

To serve: Unwrap nutty ice cream and lay on plate. Top with sliced roasted peaches and add peach sauce generously and serve immediately.

Tip: Roasted Peaches last up to 2 weeks in airtight container in fridge . The sliced peaches can be frozen but when defrosted they will be a lot mushier because of water content. The peach sauce freezes beautifully.
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—– Grilled Tilapia with Peach and Nectarine Chutney
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img code photo….Peach Fish

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Believe it or not Fish and Fruit is a great fresh tasting summertime meal combination. I often see a lot of fish recipes with fruit relish toppings which are all cold and not cooked. Because of my allergies I had to tweak these recipes and create chutney to top my simple fish with. This recipe works best on white fishes like tilapia and sea bass and have even used it as a topping for plain grilled chicken.

4 pieces of Fresh Tilapia Fillets
1 tsp. extra virgin olive oil
Kosher Salt & Fresh ground black pepper
For Chutney:
1 small red onion, sliced thin
2 tsp. olive oil
1 garlic, minced
2 peaches, diced into cubes
2 nectarines diced into cubes
¼ cup orange juice
¼ cup sweet white wine (like a moscato)

Fresh salt and pepper to taste

Lemon wedges as garnish

In a frying pan on med-high heat your olive oil. Sprinkle both sides of your tilapia generously with salt and pepper. Add the fish one piece at a time into the hot olive oil and cook your fish about 3-4 minutes on each side. Or until fish is cooked. Remove to platter and set aside.

In the same frying pan , add the olive oil for the chutney and heat on med high. Using a wooden spoon scrape up any cooked bits that are on the bottom of the pan and mix into the oil. Add the sliced onions and sauté for 4-5 minutes until onions have cooked. Add the garlic mix with onions and sauté for another 30 seconds and then add the diced peaches and nectarines. Mix and sauté everything for about 4 minutes then add the orange juice and white wine. Let the mixture cook down until the juices have mostly evaporated and thickened with the fruit, about another 4-5 minutes.

Remove from flame and season with salt and pepper to taste. Serve on top of freshly grilled tilapia.
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