icing


 * Basic Chocolate icing **
 * Chocolate Ganache **
 * Coffee icing **
 * Orange Butter Icing  **
 * Orange icing **



http://www.chelsea.co.nz/baking-and-recipes/1401/basic-chocolate-icing.aspx
 * Basic Chocolate icing **
 * The Chelsea Recipe Club Website**

Ingredients 50 grams soft butter 2 Tablespoons water 1 Tablespoon Cocoa Powder 1 1/2 Cups Chelsea [| Icing Sugar] Method Whisk [| butter] and [| icing sugar] together. Add water and [| cocoa] powder. Whisk together. (Add water slowly to make sure that the icing is the right consistency)

Use to top muffins, cakes and desserts. //This recipe has not been tested by Chelsea [| sugar] // <><><><><>

Ginny Grant - Comfort - food for sharing - p45
 * Chocolate Ganache **

250 g cream 350 g dark chocolate buttons

There are 2 ways to make the ganache: Heat the cream in a saucepan to boiling point (but don't boil). Cool slightly, then add the chocolate buttons and leave to sit for 1 minute. Mix until smooth, then refrigerate.

Alternatively, put the cream & dark chocolate buttons in a microwave-proof bowl and heat for 1 minute, stir, then heat again for 1 min. Mix until smooth and combined. Refrigerate. <><><><><>

1-2 oz butter 6 oz icing sugar 1 dessertspoon coffee chicory essence 1/2 teaspoon vanilla essence
 * Coffee icing **

Melt butter. Add sifted icing sugar & other ingredients. Beat well. Add splash of hot water if necessary to get right consistency.

<><><><><> Ginny Grant - Comfort - food for sharing - p42
 * Orange Butter Icing  **

50 g butter 3 cups icing sugar grated zest & juice of 1 orange (You need 1/4 cup juice) 1 Tablespoon orange liquer, such as Cointreau or Grand Marnier (optional)

Cream the butter & icing sugar until light & fluffy. Add the remaining ingredients and beat until smooth. If you like a slightly runnier icing add a little extra orange juice or hot water to the mix. - - - -
 * Method** 


 * Orange icing **
 * 1/3 cup butter softened
 * 1 1/2 cups icing sugar sifted
 * 2 - 3 Tbs orange juice to taste
 * 1/2 tsp orange rind zested

Note: often use the above recipe without the zested rind. Butter has to be really soft for this recipe.

Orange icing - option

 * 60g butter, at room temperature
 * 80g (1/2 cup) pure icing sugar, sifted
 * 1 teaspoon finely grated orange rind
 * 2 teaspoons fresh orange juice


 * 250g pure icing sugar, sifted
 * 50ml freshly squeezed orange juice

Method:
Stir orange juice into sifted icing sugar, making a thick paste. Spread on cooled cake.

<><><><><>

1-2 oz butter 6 oz icing sugar 1 dessertspoon coffee chicory essence 1/2 teaspoon vanilla essence
 * Coffee icing **

Melt butter. Add sifted icing sugar & other ingredients. Beat well. Add splash of hot water if necessary to get right consistency.