14
Recipes continued
Strawberry Ganache Icing
Makes: 1 ½ cups
Preparation: 15 m chilling time
220g good quality white chocolate, chopped
½ cup thickened cream
1-2 teaspoons strawberry essence
1 teaspoon pink food colouring (optional)
1. Combine chocolate, cream, essence and
food colouring into a small saucepan.
Cook, stirring, over a low heat until
chocolate melts and mixture is smooth.
Transfer to a glass bowl and refrigerate
until thick but still spreadable.
Cookies and Cream Icing
Makes: 2 cups
Preparation: 10 minutes
125g butter, softened
1 ½ cups icing sugar mixture
1 tablespoon milk
3 cream filled chocolate biscuits, roughly
chopped
3. Place butter into a small bowl of an
electric mixer. Beat on medium high
speed until the butter is pale in colour.
Reduce speed and gradually add sugar and
milk and beat until smooth.
4. Stir through chopped biscuits.
Cream Cheese Frosting
Makes: 2 cups
Preparation: 10 minutes
125g cream cheese, softened
30g butter, softened
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 ½ cups icing sugar mixture
1. Place cream cheese, butter, lemon rind
and juice into a small bowl of an electric
mixer. Beat on medium high speed until
smooth.
2. Reduce speed and gradually add sugar and
beat until smooth.
Variations:
Passionfruit:
Replace lemon rind and juice
with 2 tablespoons of passionfruit pulp.
Vanilla:
Replace lemon rind and juice with
1 teaspoon vanilla extract
