Christmas recipes

Cocoa Glaze

Makes about 1 ½ cups glaze

Cocoa Glaze recipes

Cocoa Glaze recipes

 

Ingredients:-

  • 2 tbsp —– Butter
  • ¼ cup —– Unsweetened cocoa powder
  • 3 tbsp —– Water
  • ½ tsp —– Vanilla extract
  • 1 ¼ cups —– Powdered sugar

Method:

  1. Melt butter in a small saucepan over low heat.
  2. Stir in cocoa and water.
  3. Cook, stirring constantly, until mixture thickens. Do not boil.
  4. Remove from heat. Stir in vanilla.
  5. Gradually add powdered sugar, beating with whisk until smooth.
  6. Add additional water, ½ teaspoon at a time, until desired consistency.
  7. Spread glaze over top of cake, allowing glaze to drizzle down sides.
Royal Icing

Christmas Icing

Makes ¾ cup

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice.

Royal icing recipe for Christmas icing moment

Royal icing recipe for Christmas icing moment

 

Ingredients:-

  • 1 ¼ cups —- Sifted powdered sugar
  • 1 tbsp —- Meringue powder
  • 2 tbsp —- Warm water
  • ¼ tsp —- Cream of tartar

Method:

  1. Combine all ingredients in large mixer bowl.
  2. Beat at low speed until moistened.
  3. Increase speed to medium.
  4. Beat until stiff and glossy (2 to 4 minutes). (If too stiff, add additional tablespoon hot water.)
  5. Cover bowl with damp paper towel until ready to use or cover with plastic food wrap; refrigerate up to 2 weeks.
  6. To restore texture, allow icing to reach room temperature.

Tip: Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

Ganache – Chocolate Filling and Frosting

Christmas Icing

Ingredients:-

  • 1 (12-ounce) package semisweet chocolate chips
  • 1 ½ cups —— heavy cream*

Method:-

  1. Place chocolate in a medium sized bowl.
  2. Heat cream over medium low head until it just barely begins to boil. Remove from heat immediately.
  3. Do not over-heat! Pour hot cream over chocolate and let it sit for 1 minute.
  4. Gently stir mixture until chocolate is melted and blended with the cream.
  5. Do not beat the mixture, you want to minimize the introduction of air bubbles.
  6. Cool chocolate mixture at room temperature.
  7. Then place a piece of plastic wrap over it, covering the surface of the chocolate mixture and refrigerate for 1 hour.
  8. If after that time the mixture has reached the desired spreading consistency, frost the cake.
  9. If not, keep checking.
  

Ganache - chocolate filling and frosting recipe from the colection of christmas icing

Ganache - chocolate filling and frosting recipe from the colection of christmas icing

*Note: For whipped version use 2 cups heavy cream, chill overnight and whip with electric mixer, as for shipped cream.