Multi Color Frosting Technique Recipes

RICOTTA COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

COLORFUL AND EDIBLE PLAY DOUGH

Steps:

• Bring the water to a boil in a sauce pan; remove from heat and set aside.
• Whisk together the flour, salt, cream of tartar, and soft drink mix in a large bowl; stir the vegetable oil into the flour mixture using a spoon, not a whisk. Pour the hot water into the bowl and continue stirring. When the dough is cool enough to handle, turn it onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

MULTI-COLOR FROSTING TECHNIQUE

Steps:

• Divide frosting into four separate bowls.
• Tint one bowl pink using several drops of red food coloring.
• Repeat with green, blue and yellow food coloring and remaining frosting bowls.
• Drop spoonfuls of frosting randomly over top of cake.
• Starting at edges, carefully spread frosting to cover cake, being careful not to overlap colors or smear too much.
• Cover with sprinkles.

FLUFFY VANILLA FROSTING

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.