SOFT ICING
Recipes Home | Back
|
Icings and Fillings - Creams |
||||||||||||||||||||||
| Recipe No: R106b | ||||||||||||||||||||||
| USING WHIP N ICE NAFNAC | ||||||||||||||||||||||
|
||||||||||||||||||||||
| Method: | 1. Whip the Whip N Ice to cream specifications for mock cream. 2. Using a paddle add water and icing sugar and mix until clear. 3. NOTE: 1.100kg of icing is to be used per standard slab size cake or slice. 4. COLOUR VARIATIONS 5. Per kilogram of icing add the following flavouring paste levels: 6. Chocolate Icing 7. PORTION CONTROL CHOCOLATE PASTE 20g 8. Coffee Icing 9. PORTION CONTROL COFFEE PASTE 15g 10. Raspberry Icing 11. PORTION CONTROL RASPBERRY PASTE 15g 12. Orange Icing 13. PORTION CONTROL ORANGE PASTE 15g 14. Lemon Icing 15. PORTION CONTROL LEMON PASTE 15g 16. Banana Icing 17. APITO BANANA PASTE 20g |
|||||||||||||||||||||