Frostings and Icings & Toppings – Rants Raves and Recipes

October 21, 2017October 21, 2017

Halloween Ice Box Cake

OK so the first thing that is obvious is that, as an example, my Halloween Ice Box Cake shows I am not the greatest cake and cookie decorator.

The Nabisco “Famous” chocolate wafers ice box cake has been one of my favorites for years, the only differences between this and the original is the construction is slightly different and of course the color.

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.

Ingredients for Halloween Ice Box Cake

1 Box Nabisco Famous chocolate Wafers
2 cups Heavy Cream Whipped Stiffed
¼ cup XXX sugar
1 tsp vanilla
Orange food coloring
Chocolate icing*

*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Directions for Halloween Ice Box Cake

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.

On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate. Place one in the center of the plate and arrange the others in a circle around it. Place about a tablespoon of whipped cream on each. Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream out from each wafer, it will end up being slightly larger than the first. Place whipped cream on them and then arrange a layer similar to the first on top, Continue to layer the wafers until all are used. Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

Here are a few items to help make this recipe:

This one has chocolate which I can’t have so rule #1 applies No Tasty No ratey!

Yum

Halloween Ice Box Cake

Ingredients

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.
1 Box Nabisco Famous chocolate Wafers
2 cups Heavy Cream Whipped Stiffed
¼ cup XXX sugar
1 tsp vanilla
Orange food coloring
Chocolate icing*
*Unless you plan to make cookies or use icing for something else a store-bought tube will be easier to manage

Instructions

Whip the Cream, sugar vanilla and as much food coloring, as needed to obtain your desired color, to stiff peaks.
On a cake plate or serving platter place 7 wafers flat, rough side down on the platter with a dot of icing on the rough side to adhere them lightly to the plate. Place one in the center of the plate and arrange the others in a circle around it. Place about a tablespoon of whipped cream on each. Now place a second layer of wafers over these so that they overlap the edges of the first layerand spread the whipped cream out from each wafer, it will end up being slightly larger than the first. Place whipped cream on them and then arrange a layer similar to the first on top, Continue to layer the wafers until all are used. Finish by covering the top and sides with the remaining whipped cream, decorate with the icing.

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March 15, 2015March 15, 2015

Peanut Butter Cream Frosting

Peanut Butter Cream Frosting

Nothing goes better with chocolate than peanut butter, so why not a peanut butter cream frosting with chocolate cake. It is sweet and very, very rich , so use it sparingly.

Ingredients for Peanut Butter Cream Frosting

½ cup softened butter
1 cup creamy peanut butter
3 cups confectioners sugar
1/3 cup heavy cream
2 tsp Vanilla (optional)

Directions for Peanut Butter Cream Frosting

With the paddle blade in your mixer, cream the butters. Once creamed add the vanilla if you are using it and then with the mixer on slow add the sugar until all the ingredients are combined.

Turn the mixer to medium high and beat until you have a light fluffy frosting. If it appears to be too thick or stiff add a few tablespoonfuls of cream at a time until you reach the texture you want.

To store you can leave out for a day or two, but it is probably best to refrigerate and take out one or two hours before serving.

Here are a few items to help make this recipe:
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Professional Offset Spatula Set, Ateco

It’s sweet and it’s peanut butter, I’m in 5 paws

Yum

Peanut Butter Cream Frosting

Ingredients

½ cup softened butter
1 cup creamy peanut butter
3 cups confectioners sugar
1/3 cup heavy cream
2 tsp Vanilla (optional)

Instructions

With the paddle blade in your mixer, cream the butters. Once creamed add the vanilla if you are using it and then with the mixer on slow add the sugar until all the ingredients are combined.
Turn the mixer to medium high and beat until you have a light fluffy frosting. If it appears to be too thick or stiff add a few tablespoonfuls of cream at a time until you reach the texture you want.

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December 2, 2014December 2, 2014

Christmas Tree Cookies

I still am in the learning stages of decorating cookies. It’s a rather tricky process of gaining expertise in the icing and their use. I circumvented a big chunk of the decorating in this recipe by coloring the dough instead of applying a green icing over the entire cookie.

Ingredients for Christmas Tree Cookies

3 ¾ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 cup softened butter
1 ½ Cups granulated sugar
2 whole eggs
1 Tbs vanilla
1+ tsp dark green food coloring

Directions for Christmas Tree Cookies

Preheat oven to 400º

In a large bowl combine the flour, baking powder, and salt.

In the bowl of a mixer cream the butter and sugar . With the mixer on low add the eggs one at a time and combine thoroughly .

Add the vanilla and the food coloring mix well. With the mixer on low, slowly add the dry ingredients and mix until a dough forms. If it looks too light green add a little more coloring.

Divide the dough in thirds and wrap in plastic wrap and refrigerate for at least 3 hours to overnight.

On a well floured surface roll the dough out to about a ¼ inch thickness and using a Christmas tree cutter cut out the shapes and place on a lightly greased sheet pan or one with a silpat. You can decorate with sprinkles at this point or wait until cookies are cool to ice or do both.

Bake for 8 – 10 minutes until the edges begin to lightly brown. Remove from the oven and carefully place on a cooling rack to cool completely

Once cooled decorate as you wish. For the ones in the picture I used Royal Icing.

Royal Icing

I have also discovered I do not have the patience or artistic talent to create great looking cookies. If your looking for a good blog about cookie decorating try http://bakeat350.blogspot.com or http://sweetopia.net/ two very great looking cookie sites.

There are a number of different recipes for Royal Icing, which is an icing that will harden rather quickly and is great for decorating. For ease in making I use the meringue powder, or when I can find it pasteurized egg whites.

Here are a few items to help make this recipe:
Wilton Meringue Powder, 8 oz Can
24 Pcs Icing Piping Nozzles Pastry Tips Cotton Bag Cake Decoration Kit Icing Crafts
DayMark 115435 12″ Hand-E-Grip Disposable Pastry Bag with Dispenser (Roll of 100)

The Official Taste Tester & Santa Lookout

I just love this time of year. So many old familar smells and all those cookies, there is a big sock on the chimney that has some very interesting scents coming from it, I wish I could read a calendar so I’d know how many days to Christmas.

Christmas Tree Cookies

2014-12-02 15:51:38

Yields 24

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Prep Time

3 hr

Cook Time

10 min

Total Time

4 hr

Prep Time

3 hr

Cook Time

10 min

Total Time

4 hr

Ingredients

Ingredients for Christmas Tree Cookies
3 ¾ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 cup softened butter
1 ½ Cups granulated sugar
2 whole eggs
1 Tbs vanilla
1+ tsp dark green food coloring

Instructions

Preheat oven to 400º
In a large bowl combine the flour, baking powder, and salt.
In the bowl of a mixer cream the butter and sugar until fluffy and a pale yellow. With the mixer on low add the eggs one at a time and combine thoroughly .
Add the vanilla and the food coloring mix well. With the mixer on low, slowly add the dry ingredients and mix until a dough forms. If it looks too light green add a little more coloring.
Divide the dough in thirds and wrap in plastic wrap and refrigerate for at least 3 hours to overnight.
On a well floured surface roll the dough out to about a ¼ inch thickness and using a Christmas tree cutter cut out the shapes and place on a lightly greased sheet pan or one with a silpat. You can decorate with sprinkles at this point or wait until cookies are cool to ice or do both.
Bake for 8 - 10 minutes until the edges begin to lightly brown. Remove from the oven and carefully place on a cooling rack to cool completely
Once cooled decorate as you wish. For the ones in the picture I used Royal Icing.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.