CLEAR GEL FOR PIES RECIPES

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CINNAMON ROLL ICING {WITHOUT CREAM CHEESE} - CAKEWHIZ



Cinnamon Roll Icing {Without Cream Cheese} - CakeWhiz image

Quick and easy cinnamon roll icing recipe, homemade with simple ingredients in 10 minutes. It's made without cream cheese and loaded with vanilla & butter.

Provided by Abeer Rizvi

Categories     Dessert

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 4

3 cups Powdered sugar
1/2 cup Butter (Unsalted, Room temperature)
2 tsp Vanilla extract (Use clear extract to prevent discoloration)
2-3 tbsp Whole milk (Or heavy cream)

Steps:

  • In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
  • Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!

Nutrition Facts : Calories 1128 kcal, CarbohydrateContent 181 g, ProteinContent 1 g, FatContent 47 g, SaturatedFatContent 29 g, CholesterolContent 124 mg, SodiumContent 416 mg, SugarContent 177 g, ServingSize 1 serving

PEPPERMINT MERINGUES RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Peppermint Meringues Recipe | Food Network Kitchen | Food ... image

These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield about 42 meringues

Number Of Ingredients 6

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food coloring, preferably gel

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
  • Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
  • Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

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