Category Archives: Versiersel en Vulsels / Icing and Fillings

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YOGURT ICING

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YOGURT ICING

I make this icing to go with some light pumpkin bars. It’s quite easy and I like the tang the yogurt gives it.

Minutes to Prepare: 5
Number of Servings: 48

Ingredients

*Powdered sugar (icing sugar)

*Fat free or light Vanilla Yogurt , I use the Danone fat free Vanilla but I have used a strawberry or other flavored one when I was out of vanilla yogurt.

*Vanilla Extract (I use the artificial type but to each their own) Continue reading→

FRIKKIE SE ROOMKAAS VERSIERSEL

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Frikkie se Roomkaas Versierseltested

FRIKKIE SE ROOMKAAS VERSIERSEL
Resep: Frikkie Jones
FOOD LOVERS RECIPES
125 g roomkaas teen kamertempertuur ( baie belangrik)
125 g botter teen kamertempertuur ( baie belangrik)
Knippie sout
250 g versiersuiker
1 teelepel vanilla geursel
1 teelepel suurlemoensap
Optioneel: 1 suurlemoen se skil fyn gerasper
Variasie:  Vir sjokolade versiersel voeg 60 ml kakao by.
Klits die botter tot donsig en glad.
Voeg die roomkaas by en klits weer tot glad.
Sif die versiersuiker, kakao (indien gebruik) en sout by en klits tot wolkerig.
Klits die suurlemoenskil en sap by en gebruik.
Genoeg versiersel vir 1 x dubbellaag groot koek

 

NAGEMAAKTE ROOM ALA HERMINA

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nagemaakte room roneltested

NAGEMAAKTE ROOM ALA HERMINA
Vanaand se nagereg. Heerlike Vanilla Muffin in helfte gesny.
Skeppie roomys bo-op en ander deel van muffin bo-op gesit. Ek het nagemaakte room heel bo-op.

60 ml Cremora of Ellis Brown melkpoeier (ek het Ellis Brown gebruik)
60 ml kookwater

Gooi kookwater by melkpoeier en roer totdat melkpoeier opgelos is.
Plaas in yskas om koud te word.
Klits tot dubbel in volume.
Ek het so klein bietjie suiker bygegooi.
Heerlik.
Foto en resep:  Ronel Muller Thoma

FATIMA’S CHOCOLATE CAKE AND BUTTER FROSTING

Posted on by Posted in Koeke / Cakes, Versiersel en Vulsels / Icing and Fillings Leave a comment

chocolate caketested
FATIMA’S CHOCOLATE CAKE AND BUTTER FROSTING
Ingredients
4 extra large eggs ( room temperature)
1 cup of sugar/ or brown sugar
1&1/2 cups of sifted cake flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
3 teaspoons of baking powder
1 tablespoon of vanilla essence Continue reading→

HOW TO STABILIZE WHIPPING CREAM

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HOW TO STABILIZE WHIPPING CREAM
Technique Questions and Answers
A generous dollop of whipped cream makes dessert even more appetizing. But this delicious foam of air, water, and fat falls apart given any opportunity. Stabilizing the cream lets you pipe cupcakes, frost a cake, or just keep the whipped cream stiff during a car ride. Gelatin is preferred by professionals, but there are many other options that are easier to prepare and vegetarian-friendly.

1 cup (240 ml) Heavy cream, plus one of the following:
1 teaspoon (5 ml) plain gelatin
2 teaspoons (10 ml) nonfat dry milk powder
2 tablespoons (30 ml) powdered sugar
2 tablespoons (30 ml) instant dry vanilla pudding mix
2–3 jumbo marshmallows Continue reading→

MAKLIKE SJOKOLADE VERSIERSEL VIR KOEK OF KOLWYNTJIES

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cupcakestested
MAKLIKE SJOKOLADE VERSIERSEL VIR KOEK OF KOLWYNTJIES
Bron: Tessa
Foto: Adam Cloete
FOOD LOVERS RECIPES
80 ml kakao
125 – 180 ml yskoue ingedampte melk óf room
250 ml gesifte versiersuiker
5 ml vanieljegeursel
3 ml kitskoffiepoeier, opgelos in 15 ml kookwater, opsioneel

Laat koek afkoel.
Klits al die bestanddele vir die versiersel goed saam.
Laat staan vir ‘n paar minute en skep oor die koek.

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