Venetian Creme Icing Recipes

BASIC ITALIAN MERINGUE RECIPE

Steps:

• In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
• Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
• With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.

VENETIAN ICE CREAM CAKE

Steps:

• Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
• To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.

VIENNA CREAM FROSTING (BETTER THAN CREAM!)

Steps:

• Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
• Gradually beat in half of the sugar, all the milk and then the remaining sugar.
• If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
• VARIATIONS:.
• To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
• Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
• Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
• orange- use orange juice in place of the milk.
• Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
• For pink I add some rosewater and a few drops of cochineal.

ITALIAN PASTRY CREAM RECIPE

Steps:

• In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
• In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
• In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
• In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
• Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

VENETIAN ICE CREAM CAKE

Steps:

• Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan.
• Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm.
• Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
• To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid.
• Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.

VENETIAN CREAM TORTE RECIPE

Steps:

• Sift flour once, measure, add cocoa, baking soda and salt and sift again. Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add dry ingredients alternately with buttermilk, beating after each addition until smooth. Bake 16-18 minutes in greased and floured 8" or 9" cake pan at 350 degrees. Cut layers in half using string or sharp knife. Frosting: 1/2 c. sugar 1/2 c. flour 1/2 tsp. salt 1 2/3 c. milk 1 c. whipping cream (not whipped) 1 c. butter 1 tsp. vanilla 1 1/2 c. XXXX sugar Combine sugar, flour and salt in a heavy saucepan. Add the milk gradually, stirring constantly. Add cream and cook and stir over moderate heat until smooth and thick. Chill. Cream butter and vanilla with 1/2 of XXXX sugar using electric mixer. When mixture is smooth and fluffy, add chilled cream mixture alternately with remaining XXXX sugar.