Silvercrest SCCM 800 A1 User Manual download pdf (Page 59)

SCCM 800 A1 57

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.

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.

9.6 Blue frosting

Ingredients

• 225 g butter, at room temperature

• 600 g icing sugar

• 100 ml milk

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