Breville BEM400, Instructions Manual

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Icings and frostings
Vienna cream frosting
125g butter, chopped
1
1
⁄
2
cups icing sugar
2-3 tablespoons milk
1. Assemble the Mixer using wire whisk.
2. Using speed 3, beat the butter until it
lightens in colour.
3. Gradually add half the icing sugar, then the
milk and remaining icing sugar, beat until
light and fluffy.
Cream cheese frosting
250g cream cheese
50g butter, chopped
1 teaspoon vanilla essence
or 1 tablespoon lemon juice
1
⁄
2
cup icing sugar, sifted
1. Assemble the Mixer using the wire whisk.
2. Using speed 3, beat the cream cheese and butter
until light and creamy.
3. Add the vanilla essence, then gradually add the
icing sugar and beat until light and fluffy.
White vanilla icing
2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
1
⁄
2
teaspoon vanilla essence
1. Assemble Mixer using flat beater.
2. Using Speed 1, combine all ingredients. Add a little
extra water to mix to a spreadable consisitency.
VARIATIONS:
Chocolate Icing
Sift 1 tablespoon cocoa with the icing sugar.
Coffee Icing
Heat the 2 tablespoons water and stir in 2 teaspoons
instant coffee until dissolved.
Coloured Vanilla Icing
For lightly coloured icing add 1–2 drops of desired
food colouring to the White Vanilla Icing mixture. For
brighter colours, add extra drops until desired colour
is achieved.
Examples: Pink Icing – 1–2 drops cochineal
Purple/Mauve Icing – 1–2 drops red and
blue food colouring
Orange Icing – 1–2 drops yellow and red
food colouring
Lemon Icing
Substitute water and vanilla essence with 1 teaspoon
finely grated lemon rind and 2 tablespoons lemon
juice. Add 1-2 drops yellow food colouring if desired.
R19 R18
Toasted coconut marshmallows
2 tablespoons gelatine
1
⁄
2
cup water
2 cups sugar
1 cup water
1 teaspoon vanilla essence
Desiccated coconut, lightly toasted, for sprinkling
1. Combine gelatine and
1
⁄
2
cup water in a heatproof
bowl, and allow to absorb for 10 minutes.
2. Combine sugar and 1 cup water in a large
saucepan. Stir constantly over a gentle heat until
sugar dissolves.
3. Dissolve gelatine mixture over a bowl of hot water.
4. Pour gelatine mixture into sugar mixture and
bring to the boil, allow to boil for 15 minutes.
Cool until luke warm.
5. Assemble Mixer using wire whisk.
6. Pour luke warm mixture and vanilla essence into
mixing bowl. Using speed 6 beat until very thick
and white.
7. Line two 20cm x 30cm lamington pans with wet
baking paper. Pour mixture evenly into pans. Chill
until set.
8. Turn marshmallow out onto coconut dusted bench.
Use a wet knife to cut into squares. Roll
marshmallow squares in extra coconut.
Keep chilled.
The desiccated coconut can be used untoasted
if desired.
Apricot cream meringues
4 egg whites
1 cup caster sugar
Apricot conserve, optional
Whipped cream, optional
1. Assemble Mixer using wire whisk.
2. Beat egg whites until just stiff, add half the sugar
and beat well. Repeat with remaining sugar.
3. Pipe or spoon small amounts of meringue mixture
onto a lightly greased baking tray. Allow 3cm
space between.
4. Bake at 120ºC for 1 to 1
1
⁄
2
hours or until the
meringues are dry. Do not brown. Remove from
trays and cool. Store in an airtight container.
5. Just before serving, spread a small amount of
apricot conserve and whipped cream onto flat side
of one meringue, then attach the flat side of
another meringue.
Larger meringues can be made by piping or spooning
larger amounts of mixture onto the baking trays and
extending the baking time if required.
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Desserts and sweets
continued