ompletely.
Brush with White Glaze (mix all glaze ingredients until smooth or
inutes or until done.
White Chocolate Icing: In medium saucepan combine
*NOTE: Balsamic glaze is available in specialty stores.
Mix the confectioners' sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
ack; cool completely.
FOR ICING: In a heavy saucepan, melt
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
ake. Decorate with the white decorating icing and dust with powdered sugar
Beat egg white with mixer until stiff.
Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
Cream together then add powdered sugar gradually to creamed mixture.
Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
ool slightly.
Drizzle with White Glaze.
Sprinkle with remaining nuts
inutes longer.
Fold in white chocolate.
Pour into pans
nto greased pans. For this recipe I used two 8-inch
ecessary and frost with white Butter Icing.
WHITE BUTTER ICING.
Cream butter
oing this make the icing and sauce.
ICING: bring cream to
heet with parchment paper. Melt white chocolate chips in the top
f you are going to glaze, because it makes the top
Beat cream, sugar, butter and egg together until well creamed. Boil gently for 10 to 15 minutes in double boiler; do not let it burn.
Remove from oven and stir in almonds.
Let cool to lukewarm.
Add almond extract when cool.
Spread icing on cold cake.
Cover almond icing with white butter icing.
ross pattern with WHITE ALMOND ICING:.
to prepare WHITE ALMOND ICING:.
combine
hen warm).
For the White Chocolate icing.
Melt chocolate in
o each.
Fit the white decorating icing with the #2 piping