Esta es una exhibición prevé de cómo se va ver la receta de 'Lemon Satin Icing' imprimido.

• Click here to print
• o regresate de nuevo a Lemon Satin Icing.

Receta Lemon Satin Icing

by CookEatShare Cookbook

Ingredientes

3 c. sugar 1 1/2 c. warm water 1/4 teaspoon cream of tartar 2 teaspoon lemon juice or possibly 1/4 teaspoon almond extract

1 teaspoon clear vanilla or possibly regular vanilla 4 - 4 1/2 c. sifted confectionery sugar Food color (opt.)

Direcciones

1. Use this glassy, cooked icing to coat tea cakes.
2. In a medium 2 qt saucepan put together sugar, hot water and cream of tartar. Bring the mix to boiling over medium high heat, stirring constantly for 5 to 9 min or possibly till sugar dissolves.Reduce heat to medium low. Clip a candy thermometer to the side of the saucepan. Cook till thermometer registers 226 degrees (takes about 12 min), stirring only when necessary to prevent sticking. Remove pan from heat. Cool at room temperature, without stirring, to 110 degrees. (Allow about 1 hour.)
3. Add in lemon juice or possibly almond extract and vanilla to icing. Stir in sufficient of powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or possibly wire whisk to remove any lumps. If you like, stir in a couple drops of food coloring. Makes about 3 1/2 cups.
4. NOTE: If icing gets too thick to drizzle, beat in a couple drops of hot water. Use cooling racks, with wax paper underneath, to set cakes on after dipping. You will need to dip the cakes at least twice. They are beautiful in pink or possibly yellow and can decorate on top with a small pastry bag using a deeper shade of icing to make a flower. Tea cakes turn out beautiful and are well worth the trouble for a special occasion. A candy thermometer really helps get the consistency perfect. It is a good idea to make tea cakes from lb cake recipe. I use orange blossom pans and sheet cake pans, cutting diamonds, squares, triangles and rectangles from the sheet cake.

© 2024 CookEatShare