BOTTERROOM VERSIERSEL


BOTTERROOM VERSIERSEL
200 g sagte botter
450 g versiersuiker
1-2 eetlepels melk
1-2 teelepels vanilla

Meng alles saam tot glad en romerig. En versier soos verkies.  Werk goed in ‘n versierbuis.
Resep: Frances Smith




HOW TO SOFTEN HARD FONDANT


HOW TO SOFTEN HARD FONDANT
Heat Softening. A short stint in the microwave turns a hard fondant into a more pliable product. Place the fondant in a microwavable bowl and heat in five-second intervals. To avoid getting burned by hot fondant, wait until it is cool to the touch and then knead the fondant after each burst of microwaving.
Geplaas deur Anele van Wyk




SJOKOLADE VERSIERSEL VIR GANACHE OF SPUITSAK


SJOKOLADE VERSIERSEL VIR GANACHE OF SPUITSAK
1 koppie suiker
1 koppie water
60 ml kakao
60 ml maizena
5 ml vanilla essense

Gooi bymekaar en kook vir 5 minute tot dit dik raak.
Roer ‘n eetlepel botter en vanilla essense by.
Drup oor koek en laat afloop of laat afkoel en klits goed, dit werk dan soos versiersuiker in ‘n pypsak
Resep: Erna Jacobs




GEKOOKTE SJOKOLADE VERSIERSEL


GEKOOKTE SJOKOLADE VERSIERSEL
100 g donker sjokolade, in blokkies gebreek
4 teelepels opgehoop koffiepoeier
500 ml kookwater
90 ml donker kakao
90 ml meel
250 ml suiker
10 ml vanieljegeursel
250 g botter/margarien

Giet kookwater en koffie oor sjokolade, roer tot sjokolade alles gesmelt het.
Meng kakao en meel met sjokolade mengsel.
Kook tot dik en glad. Plaas oornag in yskas om goed koud te word en te set.
Klits botter met vanielje geursel tot romerig, voeg sjokolademengsel in 2 dele by. Klits baie goed.
Gebruik soos verkies.
Resep en foto: Petré van Jaarsveld‎




AMARULA CREAM CHEESE FROSTING


AMARULA CREAM CHEESE FROSTING
250 g cream cheese (1 brick)
115 g / ¼ lb (4 oz) / 1 stick softened butter
1-2 teaspoons Amarula liqueur
1½ cups icing sugar / confectioners/powdered sugar

Beat cream cheese, butter and Amarula liqueur with electric beaters until light and fluffy and well-blended. Slowly add ½ cup of icing sugar at a time, and beat until smooth and creamy. Check for consistency. If you prefer it thicker, feel free to add another ½ cup of icing sugar.
I prefer to not add it, as I am not keen on the extra sweetness. Liberally coat your cooled carrot cake with this moreish Amarula cream cheese frosting. Decorate and sprinkle a copious amount of chopped walnuts and add some maraschino cherries as well.
Recipe and photo: Esme Slabs




AMARULA AND CREAM CHEESE FROSTING


AMARULA AND CREAM CHEESE FROSTING
8 ounces neufchatel cream cheese (230 g)
½ cup salted butter
1 cup organic sugar, blended in blender to powder (add up to 1 more cup sugar if you prefer sweeter)
1 tablespoon Amarula cream liqueur
1/2 cup pecan pieces, garnish

Combine cream cheese and butter, beating until smooth. Add powdered sugar and Amarula.
Beat until fluffy.
Save pecans for sprinkling on top later.

Amarula Butter Cream Icing:
250 g butter
600 g icing sugar
100 ml Amarula

Beat the butter until pale and fluffy. Add half the icing sugar and half the Amarula. Beat well. Add the rest of the icing sugar and Amarula and beat A LOT. The more you beat, the fluffier it gets.
Recipes: Esme Slabs




KOFFIE SJOKOLADE VERSIERSEL


KOFFIE SJOKOLADE VERSIERSEL
250 gram margarien (ek het Rama gebruik), klits tot romerig
3 opgehoopte sterk kitskoffie (net net opgelos met gekookte water)
75 gram kakao of volgens smaak
300 ml versiersuiker
melk, so bietjie bietjie op ‘n slag

As versiersel te slap is,  voeg versiersuiker by en as dit te styf is om te pipe sit nog ‘n bietjie melk by.
Jy kan droë bestanddele aanpas volgens smaak.
As ek lus is vir ‘n donker sjokolade versiersel, sit ek dubbel kokao in en los die koffie uit.
Foto en resep: Riana Creighton




FLUFFY PEANUT BUTTER ICING


FLUFFY PEANUT BUTTER ICING
½ cup butter, softened
1 cup smooth peanut butter
3 tablespoons milk, or as needed
2 cups icing sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Placed by: Yolande Potgieter




SWELLENDAMKOEK MET ROOMVERSIERSEL


SWELLENDAMKOEK MET ROOMVERSIERSEL
6 eiergele
6 eetlepels water
knippie sout
1 teelepel vanieljegeursel
1 ½ koppie strooisuiker
1 koppie koekmeel
½ koppie maizena
2 teelepels bakpoeier

Meng eiergele met water. Voeg sout, suiker en vanieljegeursel by. Klits tot lig en romerig. Klits eierwitte styf.
Sif droë bestanddele saam. Vou eier beslag by droë bestanddele in. Vou styfgeklitste eierwitte in.
Verdeel in 2 koekpanne, of 2 broodpannetjies.
Bak 20 tot 25 minute teen 180°C.
Dit rys redelik hoog en is ‘n baie sagte koek.

Vir die versiersel op die koek het ek die volgende resep gebruik:

HOW TO STABILIZE WHIPPING CREAM
2 cups (500 ml) cream
2 teaspoons (10 ml) plain gelatin
4 teaspoons (20 ml) nonfat dry milk powder
2 tablespoons (30 ml) powdered sugar
4 tablespoons (60 ml) instant dry vanilla pudding mix

Let gelatin thicken in cold water. Sprinkle 2 teaspoon gelatin powder into 4 tbsps (60 ml) cold water. Let the mixture sit for 5 minutes, or until the liquid is slightly thick.
Stir constantly over low heat. Continue heating and stirring until all the gelatin dissolves, leaving no lumps behind. Do not let the liquid begin to boil.
Remove from heat and let the gelatin cool. Wait until it reaches roughly the temperature of your finger. Do not let it cool too far past this point, or the gelatin may set into a solid.
Whisk heavy cream until barely stiff. Whisk until thick, but not yet able to form peaks.
Whisk in gelatin in a steady stream. Whisk constantly while pouring in the gelatin. Add rest of ingredients and whisk until stiff peaks form.

Foto: Petré van Jaarsveld




HANNA SE VERSIERSEL WAT DIE HITTE DEURSTAAN


HANNA SE VERSIERSEL WAT DIE HITTE DEURSTAAN
Probeer die een beter dan botter versiersel en jy sukkel nie in die hitte.
3 eierwitte
5 koppies versiersuiker
1/2 teelepel kremetart (cream of tartar)

Gooi alles bymekaar en klits tot baie styf.
Jy kan ook kleursel gebruik as jy nie net wit wil hê nie.
Gebruik soos jy enige versiersel sal gebruik.
Sterkte, het ook gesukkel, ons bly in Die Noorde van Namibia en 42 grade so jy kan dink botter versiersel is uit.
Foto en resep:  Hanna Grobler