Topic: dipped frosting


conniejean    -- 03-06-2010 @ 3:12 PM
  I want to adapt something like a ganache to something I can dip pieces into and have the frosting set once it is dried so that it winds up being somewhat firm (not too smushable).  Any ideas?


nikki    -- 03-08-2010 @ 1:41 PM
  When the ganache is first made it is thin so it can be used as a glaze.  I would make the ganache, allow it to set for a bit so it is just a bit thicker then dip what ever you are going to dip.  Allow the ganache to set even further then use as a frosting.  Whipping the ganache once it has firmed up a bit you will have a spreadable frosting.

"Grandma Ikki"


carolwallner88@    -- 12-12-2012 @ 10:59 AM
  I AM TRYING TO FIND OUT HOW TO MAKE A SIMPLE FROSTING FROM CONFECTONER SUGAR THAT TURNS HARD LIKE ALMOST SUGAR THAT IS THE APPEARENCE. DOES ANYONE KNOW HOW THIS IS DONE

carol wallner


nikki    -- 12-12-2012 @ 11:40 AM
  The only icing or frosting that I can think of that would give a smooth surface would be a Royal Icing or if you wanted Chocolate a Ganache.  The Royal would set up firm the ganache would be a bit softer.
Royal icing is a mixture of egg whites and powdered sugar.  I do not have an exact recipe with me but a quick search would bring up several.

"Grandma Ikki"


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