No Cook Icing Food

NO COOK BOILED ICING

Steps:

• Beat all ingredients together until stiff enough to frost cake with.
• This recipe makes enough icing for a large angel or chiffon cake.

NO COOK 7 MINUTE FROSTING

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

NO COOK CHOCOLATE FROSTING

Steps:

• Combine dry ingredients in a mixing bowl.
• Add remaining ingredients and beat on low until combined.
• Beat 1 minute on medium speed.
• Cool 20-30 minutes.

KARPATKA CAKE

Steps:

• To make the frosting, in a medium saucepan, heat the milk to 180°F. While the milk is heating, in a medium-large bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla, and salt until well blended. Carefully pour about half of the hot milk into the egg mixture while stirring constantly. Then slowly pour the egg mixture into the saucepan, stirring as you do, and cook over medium-low heat, stirring constantly with the whisk so the mixture doesn't scorch on the bottom.
• Heat the custard until it comes to a simmer and thickens, stirring constantly. It should have a pudding-like consistency and coat the back of a spoon . This should take about 5 minutes. Remove the custard from the heat and pour it into a heatproof container. Whisk in the orange liqueur and orange zest. Cover with a piece of plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Set aside and let cool to room temperature.
• Meanwhile, make the pâte à choux. Preheat the oven to 375°F. Cover the bottom and sides of two 8-inch springform pans with parchment paper.
• In a medium, heavy saucepan, combine the milk, water, butter, salt, and granulated sugar and bring to a boil over medium-high heat. As soon as the mixture boils, add the flour and start stirring vigorously with a wooden spoon until a tight dough forms and pulls away from the sides of the pan, about 2 minutes. When you see a skin of dough forming on the bottom of the pan, remove the pan from the heat.
• Let the dough cool for a few minutes, then add the eggs, one at a time, beating well after each addition with the wooden spoon until fully incorporated before adding the next egg. When all the eggs have been incorporated, you should have a glossy, thick, sticky batter.
• Divide the batter evenly between the prepared springform pans, then spread the batter in each pan with an oiled rubber spatula. The surface doesn't have to be too smooth. Transfer both pans to the oven and bake the pastry until golden, 25 to 35 minutes. Let cool completely in the pans on wire racks.
• To finish the frosting, in a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and fluffy, 3 to 4 minutes. Turn down the speed to low and start adding the cooled custard, 1 table-spoon at a time. Make sure each addition is fully incorporated with the butter before adding another spoonful. When all the custard has been incorporated, the frosting should be the consistency of whipped cream.
• To assemble the cake, unclasp and lift off the sides from each springform pan . Then, using a wide spatula, carefully lift the layers from the pan bottoms . Reassemble one of the pans (make sure it is at room temperature), clasping the sides in place . Choose the flatter of the two layers and place it on the bottom of the reassembled pan . Top the layer with the frosting, smoothing it with a rubber spatula . Gently set the second layer on the frosting . Cover the pan with plastic wrap and refrigerate the cake until the frosting is firm and fully set, about 3 hours.
• When ready to serve, unclasp and carefully lift off the pan sides. Using a long, wide metal spatula, carefully lift the cake from the pan bottom and transfer it to a serving platter. Dust the cake with confectioners' sugar and slice it into serving pieces. Serve right away. Leftover cake will keep in the refrigerator for up to 2 days.

NO COOK MARSHMALLOW FROSTING

Steps:

• Add salt to egg whites; beat until frothy.
• Gradually add sugar, beating until smooth and glossy.
• Slowly add Karo syrup, beating until frosting stands in firm peaks.
• Add vanilla.

NO COOK FUDGE FROSTING

Steps:

• In a bowl mix together the powdered sugar and cocoa.
• Add the butter, boiling water and vanilla.
• Beat with mixer at low speed until combined.
• Beat at medium speed for 1 minute.
• Cool for 20-30 minutes or until spreading consistency.
• Can refrigerate, covered for up to 2 weeks.
• Before using let stand at room temperature about 3 hours or until spreadable.
• OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
• Before using, thaw and let stand until spreadable.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.n

NO COOK CARAMEL FROSTING RECIPE - (4/5)

Steps:

• In a medium bowl , beat butter and brown sugar at medium speed with a mixer creamy. Add two tablespoons of milk and gradually beat in one cup of confectioners sugar. Add remaining two tablespoons of milk and remaining cup of confectioners sugar. Stir in vanilla. and salt . Use immediately.