Perfect Frosting !!!

Perfect Frosting and a perfect quick recipe - Believe me....

Ingredients:

2lb 10x Powdered Sugar - i got Dominos

1 cup Vegetable Shortening - i got Crisco

1/4 cup water, if required 2 tbspns more

Directions:

1] Sieve the powdered sugar to remove all the lumps and keep in a separate bowl

2] Beat the vegetable shortening at medium speed for 3-5 mins till it becomes light, creamy and shiny

3] Mix water and powdered sugar and mix well with spatula

4] Once mixed well, beat the mixture for 5 mins on high speed till you get a nice glaze and peaks in the frosting as seen in the pic

5] Frosting is ready with medium to stiff consistency which can be used to make borders and flowers. If you want to use this frosting to ice the cake or cupcake then add little water till you get thin consistency.

Your Frosting is ready in less than 10 mins.

Types of Consistency:

Stiff consistency Icing/Frosting -

Stiff icing is used for decorations such as flowers ,figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. 

Medium consistency Icing / Frosting -

Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.

Thin consistency Icing / Frosting -

Thin icing is used for decorations such as printing and writing, vines and leaves.

Now make your cake or cupcakes and this super easy frosting and let the creativity begin....
Have fun!
Richa

Flashback !!!

Hello All... its been a while i haven't updated this blog due to mainly 2 reasons-

1] My parents were visiting me here in USA for the very first time
2] I moved into a new apartment

But that doesn't mean i didn't bake...rather i baked a lot.... tried lot of things... below are the pics..i'm wondering which recipes should i post.. Can you all help me - which ones would you like to see?

Orange-Cranberry Cookies

Chocolate cake with Chocolate Ganache

Homemade Chocolate bars

Banana cupcakes

Chocolate Wine cake for my Birthday

Cranberry Blondies

Ginger Cookies

Chocolate Linzer cookies with sugar-free Raspberry filling

Chocolate cake with whipped cream strawberry filling

Valentine's Day gifts for my friends

Earl Grey Chocolate Cake

Dark Chocolate Coconut Blondies

Vanilla Cake with Whipped cream strawberry filling Cake

Chocolate Cupcakes for St. Patrick's Day!

Isn't it a big list :P
Hope you liked all of them ..... I will try to put recipes for most of them but i would love to hear the top ones so i include them first....

C ya!!!
Richa

Cupcakes

Cupcakes ~ Yummmmm !!! thats what comes to my mind when i hear the word Cupcakes :) I had been to Indian Grocery store and i picked up Tooty-Fruity packet.... All Indians must have eaten tooty-fruity cake or tooty-fruity ice cream for sure and when i saw this packet i thought of baking a cake first; but then i thought lets try Cupcakes and i also was baking a Marble cake for one of my dear friend and some batter was left so decided to make Chocolate cupcakes as well. And both the experiments were really successful - they were Yummmy :)  Simply loved them !!! so did my friends and family.
Ingredients:

1/2 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1/4 cup tooty-fruity pieces
1 tbspn cocoa powder

Directions:

1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground.
2. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
3. Divide batter in two bowls. In one bowl add the tooty-fruity pieces and in other bowl add cocoa powder. Mix well and fill in the muffin cups.
4. Preheat the oven at 350 degree F.
5. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.

Enjoy these yummy cupcakes - they are light, spongy and less sweet :)