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Old 12-08-2004, 08:37 PM
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chuckle Icing Recipes

Printed from MomsMenu Alphabet Soup newsletter. You can visit Moms Menu ( our sister site here at FC) at

Brown Sugar Icing

2 c. brown sugar
Dash of salt
1 c. heavy cream
2 tbsp. butter or margarine

Combine sugar, cream and salt in heavy pan. Cook over low heat until mixture forms a soft ball in cold water. Remove and add vanilla and butter without stirring. Cool 5 to 10 minutes, beat until creamy
and spread on cooled or warm cake.

Marshmallow Icing

1 1/2 c. sugar
3/4 c. boiling water
1/8 tsp. cream of tartar
1 egg white, stiffly beaten
8 marshmallows, diced or 1 1/2 tbsp. marshmallow
1 tsp. vanilla cream
Few grains salt

Combine sugar, water, cream of tartar and salt. Boil to soft ball stage (236 degrees). Add marshmallows or marshmallow cream to egg white. Add syrup slowly, beating constantly until thick and creamy. Add vanilla.

Marzipan Icing

Apricot Jam or Red Currant Jelly

Almond Paste or Marzipan Ingredients:

3 1/2 cups confectioner's sugar, sifted
1 cup granulated sugar
5 cups ground almonds
4 large eggs
juice of 1 lemon
1 tsp. vanilla extract
1 tbs. rum
1 tbs. orange-flower water

Before icing the cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to
the sides of the cake.)

Mix the sifted confectioner's sugar with the granulated sugar and almonds in a large mixing bowl.

In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs.

Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth
paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold.

After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time.

Roll the marzipan on a board that has been lightly dusted with confectioner's sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days.

Never Hard Icing

1/2 cup of milk
3 tbs. of flour

Cook this on low to med. flame until thick, stirring constantly.
(Do not burn) Refrigerate until cool

Next bowl :

1/2 cup spry (Crisco) solid
1/2 cup of sugar
1 tsp. of vanilla
pinch of salt (optional)

Combine flour mix into bowl with spry, sugar, etc. and mix well make sure the sugar is completely dissolved . Leave white or add food coloring. This icing is great on chocolate cake.

Basic Icing

1 cup confectioners' sugar
4 teaspoons milk or cream
dash of salt
1/4 teaspoon vanilla extract

Combine ingredients. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.

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