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Фотокулинар »   Recipes Builder »   FROSTING
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FROSTING - Глазурь
4 T butter 3 squares unsweetened chocolate 3 c sifted powdered sugar (melted). 3-4 t vanilla. or 3 T cocoa 1-4 t salt. 4 T hot milk
Cream butter; add part of sugar, gradually blending after each addition. Add vanilla, salt and chocolate and mix well. Add remaining sugar, alternately with milk until of right consistency to spread. Beat after each addition until smooth.
1 package (3-oz.) cream cheese 2 cups sifted confectioner's sugar. 4 tbsp. top milk. 1 ounce chocolate, melted. Dash of salt. 1-2 tsp. vanilla.
Soften cream cheese with milk; add salt. Add sugar gradually, beating well after each addition. Add chocolate and beat until smooth. Add vanilla.
1 cup brown sugar. 1 cup water. 1 cup white sugar. 1-2 tsp. butter.
Boil all together thoroughly until mixture forms a soft ball in cold water, by dripping off spoon. Beat until it starts to sugar around the edge then spread over cake.
Grated rind of 1 lemon. 2 egg yolks (unbeaten). 4 tbsp. lemon juice. 41-2 cups confectionery sugar.
Add lemon rind and juice to eggs. Stir in sugar until right consistence to spread.
2 tbsp. flour. 1-2 cup sugar. 3-4 cup cold water. Juice and grated rind of 1 lemon. 1 egg yolk. 2 tsp. butter.
Make a smooth paste of the flour and 2 tablespoons of the cold water. Cook the rest of the water, the sugar, grated lemon rind and butter. When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly. Cook until clear and smooth, about fifteen minutes. Add lemon juice and beaten egg yolk and cook two minutes. Cool before spreading.
1 1-2 cups brown sugar. 2 egg whites. 6 tbsp. water. 6 marshmallows, cut in 8ths 2 tbsp. white Karo syrup. 1 tsp. vanilla.
Cook sugar, water and Karo together until it spins a thread, pour over stiffly beaten whites, beat until fluffy, add marshmallows.

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