I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake
As a final touch I want to put Nutella frosting on top of the cake. A layer of Nutella will be amazing, and it really complement the basic recipe. But nutella is very thick, and rigid. Spreading it on top of cheesecake will be tough, and I thought why not change it into an icing ! I found a number of recipe to do this, but they all involve powdered sugar. For example (I got this from http://juliatylerfoodblog.wordpress.com/2010/05/29/nutella-frosting/):
3/4 c butter, softened
1 tsp vanilla
1 Tbs milk
3 c powdered sugar
Blend all ingredients in a bowl until smooth. Adjust consistency by adjusting with a little more milk if too stiff, or a little more powdered sugar if too runny.
Can I still make a frosting out of this recipe without a powder sugar?
A simple alternative would be to make a ganache flavored with Frangelico or another hazelnut liqueur. This has the advantage of having much less sugar, and probably better overall flavor, than an even-more-sweetened Nutella, assuming you start with a reasonably dark chocolate. All you do is boil cream, and pour it over a similar quantity by weight of chopped chocolate, into which you've added a healthy splash of hazelnut liqueur (or the liqueur can go into the cream as you bring it to a boil; either way works in my experience). Then stir vigorously until all the chocolate is smoothed out. You can pour it over while the mixture is still moderately warm and refrigerate it with the cheesecake. It will not be Nutella, but from experience it will be good, and evoke the same basic flavors.
Alternatively, most cheesecakes I am familiar with aren't topped with an icing, but a mixture of say cream or sour cream and other ingredients, sometimes added in the last few minutes of baking. These usually spread out reasonably well. You could consider softening the nutella in the microwave and mixing with a bit of cream, which will be a sort of less heavy ganache.
I would suggest making an almost mouse out of it by heating then folding into whipped cream or going more with just adding some cream and whipping together.
I need a little liquidy version of Nutella for a recipe, how can I achieve this? I tried blending Nutella with milk but its a messy procedure, is there a clean way to make Nutella more liquidy?
Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptable substitute, but is it likely to give a significantly different end product with certain types of preparations?
I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried searching my regular converters, but the only one with a hit was Wolfram-Alpha and I've noticed this result can be quite wrong. Is anybody kind enough to weigh a cup of Nutella? Or do you use a converter that knows the weight of a cup of Nutella? Note: I do own a tablespoon measure, so if nobody knows, I'll just scoop out some and calculate it myself. And post it as an answer of course.
I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small compared to chocolate, in which the chocolate still has a strong taste. I thought of using milk, but I do not want the chocolate's taste to be faded (milk has a taste compared to water being neutral ).I also tried using the microwave, but that was pretty useless. I want something really fast and reliable.
, but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3..., and oats. Frosting (US) is icing (UK, CA, AU). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder. Turnover (US) or hand pie (US) is pasty (ˈpas-tē) (UK, AU... to 36% milkfat. Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without
/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry Cheesecakes). But the recipe I plan on making (a modification of White-Chocolate Raspberry Cheesecake) has a cook time of 55 minutes (in a normal spring-form). So, what I was thinking is to only bake for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What
I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows: 3 cups (470g) all-purpose flour 2 tsp baking powder 1 1/2 tsp salt 16 tbs (250g) unsalted butter 2 cups (500g) sugar 4 eggs 1 1/3 cups milk 1 1/2 tsp vanilla Sift together dry ingredients; cream butter, sugar, eggs; combine milk+vanilla; add flour to butter mixture alternating with the milk. Bake at 325F... with icing. This recipe makes a basic vanilla flavoured cake which is a bit on the dry side. When it's slathered in mocha icing the dryness is ok but when I use fondant icing to decorate it's too dry
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else? If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.
more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together... till golden brown. Cool before using in the bread. Prep all the ingredients you will need ahead. This will help to make things move faster. In a large bowl add the "night before" mixture