Page 55 - Kenwood Cook Book

Butter Icing

Warm the ‘K’ beater and the bowl.
USING ‘K’ BEATER OR WHISK Place all ingredients into the bowl and
4 oz butter cream on speed 2 until soft and fluffy
6 oz icing sugar
(approximately 3 minutes).
flavouring (see below)
When mixing 2 oz butter and 3 oz icing
sugar, the whisk can be used instead of
‘K’ beater.
VaniIIa: ½ tsp vanilla
Lemon: 1 tsp lemon juice with a little finely grated rind
Orange: 1 dsp orange juice with a little finely grated rind
Coffee: 1 dsp coffee essence or 1 heaped tsp instant coffee powder
Chocolate: 1 tbsp chocolate powder or 2 oz melted chocolate
Mocha: 1 tsp cocoa, 1 tsp powdered coffee
Mint: a few drops of oil of peppermint with a drop or two of green food
colouring

Mock Cream (1)

Powder the sugar in the liquidiser (page
USING LIQUIDISER AND ‘K’ 32).
BEATER
Cream butter and sugar together until
½ lb unsalted butter light and creamy using the ‘K’ beater on
2 oz powdered sugar speed 2-3.
1 tbsp of boiling water Add 1 tbsp of boiling water and continue
½ small tin of evaporated beating for another 2 minutes.
milk
Add the evaporated milk a little at a time
vanilla essence
increasing to speed 4.
Add vanilla essence and continue
beating for another 2 minutes. Use as
required.

Mock Cream (2)

Heat all ingredients together gently, to
USING LIQUIDISER dissolve gelatine and melt butter.
½ lb unsalted butter Cool to blood heat, pour into liquidiser
½ pt fresh milk
and blend on maximum speed for 30
1 tsp gelatine
seconds.
Transfer to another container and leave
in a refrigerator or cool place for several
hours or overnight.
This cream is easy to make and is a
cheap and excellent substitute for fresh
cream.
It is of thick pouring consistency but may
be whisked to greater bulk if required,
and used for decorative piping.
If a thinner pouring cream is desired, the
recipe can be made with double the
quantity of milk.

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