Page 54 - Kenwood Cook Book

Glacé Icing

USING ‘K’ BEATER Place the sugar in the bowl and switch
8 oz sieved icing sugar on to minimum speed.
2-3 tbsp hot water Add the water slowly, continue to mix
Flavouring (as suggested for until the desired consistency is reached.
butter icing) (page 88) The icing should be thick enough to coat
the back of a spoon.

American Frosting

USING WHISK Dissolve the sugar in water over a low
1 lb sugar heat.
¼ pt water Boil until syrup is 240ºF or forms a soft
2 egg whites ball when dropped into cold water.
1 tsp vanilla Pour hot syrup on to egg white
pinch of cream of tartar continuing to whisk until frosting will hold
stiff peaks (approximately 5 minutes).
Add vanilla during last stage of whisking.
This frosting sets quickly so have the
cake ready beforehand.

This frosting may be varied as follows:

Caramel - Use brown sugar in place of white sugar
Orange - Use 3 tbsp orange juice in place of water, add a little grated
rind. Tint orange with vegetable colouring.
Chocolate - Add 3 oz melted chocolate during last stages of whisking.

Fudge Frosting

USING ‘K’ BEATER Warm ‘K’ beater and bowl.
2 oz butter Place all ingredients except the water,
4 oz sifted icing sugar into the bowl.
½ tsp vanilla With ‘K’ beater, mix on speed 1-2 until
1 tsp powdered coffee well blended (approximately 2 minutes).
2 tsp cocoa Add hot water gradually until a soft
3 to 4 tsp boiling water spreading consistency is obtained.

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