SweetArt white frosting 25% (0.5 kg)

We heat the icing either over steam, but carefully, the water must not boil and the maximum temperature of the icing should not exceed 45 degrees. The best method is to heat the icing in a glass or ceramic bowl in the microwave. The icing can be used for various purposes and we will then proceed with heating and melting accordingly.

1. If we want to use the icing to cover cakes so that it remains soft when slicing, we will make a so-called fake ganache from it. Heat the whipped cream (minimum 31% fat) on the stove to boiling point, set aside and pour the icing into it. The ratio of 60% icing and 40% whipped cream has proven to be the most successful for this icing. (For one cake with a diameter of 20 cm, 40 ml of whipped cream and 60 grams of icing are enough.) Mix the icing in the hot whipped cream until it combines nicely into a smooth liquid consistency and we can slowly pour it over the cooled cake. Then let it set in the refrigerator.

2. If we want to use the icing on smaller cookies so that it is firm, shiny and does not rub off when the cookies are placed on top of each other, the microwave comes in handy. Heat the icing with 100% fat (for example Omega) in a bowl on medium power. First for 20-30 seconds, then take it out, mix it and put it back in again, and then after ten seconds repeat the process several more times until the icing is smooth. This way you will not burn the icing. Then we use it to icing small cookies in the usual way. (dipping, painting with a brush, etc.)

3. The icing can also be used for so-called filigree. There, the icing is not diluted with anything, we heat the icing in the microwave again after ten to twenty seconds and mix in between. After melting, we fill a piping bag with a thin tip and spray the filigree onto baking paper or foil, after it hardens, we peel it off and use it to decorate various desserts and cakes. Such decorations can last for several months in a box.

Ingredients: sugar, hydrogenated palm kernel fat, milk powder , whey powder , emulsifier ( lecithin E322 ), emulsifier E476, food flavoring, salt. May contain traces of peanuts , nuts and lupins .

Milk solids min. 25% .

Nutritional values per 100 g: energy 2429 kJ/578 kcal, fat 38.7 g (of which saturated 34.31 g), carbohydrates 49.65 g (of which sugars 49.65 g), protein 7.8 g, salt 0.33 g