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SOFT ICING

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Icings and Fillings - Creams
Recipe No:  R106b
USING WHIP N ICE NAFNAC
Group  Ingredient KG
1 WHIP `N ICE TOPPING 4.000
 
  Icing Sugar 10.000
  Water 0.600

  Total Weight 14.600
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