Key Lime Frosties Recipes

FROSTY KEY LIME PIE

Steps:

• In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.

TANGY KEY LIME PIE

Steps:

• Preheat oven to 325°. Zest and juice 11 limes (will yield about 1-1/3 cups juice and 9 tablespoons zest). If desired, reserve the zest and juice of one lime for the topping. In the bowl of a KitchenAid stand mixer with paddle attachment, beat cream cheese until smooth. Beat in egg yolks. Beat in milk, lime zest and lime juice. Pour into crusts. Place pies on a baking sheet. Bake until centers are almost set, about 22-25 minutes. Cool completely on a wire rack. Cover and refrigerate until chilled, 3 hours or overnight. , For topping, attach wire whip attachment. In a clean bowl of a KitchenAid stand mixer, beat whipped cream, confectioners' sugar, vanilla, and if desired, reserved lime zest and juice until stiff peaks form; pipe or spread over pies. Garnish with lime slices.

KEY LIME FROSTING

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.

KEY LIME CAKE WITH BLACKBERRY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
• Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
• While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
• Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
• For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
• Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
• Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
• To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
• Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.

KEY LIME FROSTIES

Steps:

• In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
• Increase the speed to high and beat until very well blended.
• Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
• Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
• Preheat the oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
• Transfer the sheet to wire and let stand until the cookies firm up slightly.
• Using a spatula, transfer the cookies to wire racks.
• Let stand until completely cooled.
• GLAZE:.
• In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
• Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
• Set the wire racks over wax paper to catch drips.
• Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
• Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
• I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.