Silvercrest SCCM 800 A1 Bedienungsanleitung Seite 58

RP109841 Cupcake Maker LB2 Seite 56 Dienstag, 17. Februar 2015 4:00 16
thawed (this step can be omitted for
fresh strawberries).
2. Use a stick blender to process the
thawed or fresh strawberries in the milk
so that the mixture is completely smooth.
3. Mix 50 ml milk with 2 tbsp sugar and
the vanilla instant dessert and add to the
boiling strawberry milk.
4. Prepare the instant dessert as usual and
allow to cool to room temperature.
5. Beat the softened butter with the cream
cheese and 50 g of the sugar until light
and fluffy.
6. Gradually stir in the cold(!) strawberry
dessert until you have a smooth mixture.
7. As boiling causes the strawberries to
lose some of their colour, you can
brighten up the frosting by adding red
food colouring.
8. Put the frosting in a piping bag and use
as desired.
9.3 Chocolate frosting
Ingredients
• 100 ml cream
• 75 g plain chocolate, at least 70 %
cocoa solids
• 1 pinch salt
• 1 sachet vanilla sugar
Preparation
1. Break up the chocolate and place in a
mixing bowl.
2. Heat the cream in a pan until bubbles
form.
3. Pour the cream into the mixing bowl and
wait for the chocolate to go soft.
4. Add salt and vanilla.
5. Stir everything until thoroughly mixed
and allow to cool thoroughly.
56
6. Once the mixture is cool, beat with a
hand mixer.
7. Put in a piping bag and ice the
cupcakes.
9.4 Zesty lemon frosting
Ingredients
• 3 egg whites
• 120 g icing sugar
• Lemon (unwaxed)
Preparation
1. Beat egg whites until stiff. Trickle in the
sieved icing sugar at the same time.
2. Now put this meringue mix onto the
cupcakes and arrange it creatively.
3. Put the cupcakes in the oven with top
heat for a short period (about 5 minutes)
until the tips of the meringue caps turn
brown.
4. To decorate, now cut the lemon into
slices and push into the meringue caps
rind-first (either 1/4 or 1/2 pieces).
9.5 Lime and mascarpone frosting
Ingredients
• 250 g mascarpone
• 50 g icing sugar
• 1 lime
Preparation
1. Cream the mascarpone with the icing
sugar.
2. Wash the lime in hot water and dry it.
3. Grate a little of the lime zest (about 1
tsp) and squeeze out 2-3 tsp juice.
4. Mix juice and zest into the frosting.
5. Put in a piping bag and ice the cupcakes
with rosettes.