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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Toaster Strudel Icing Recipe/product?
Does anyone know a recipe or a product that can match the icing on Toaster
Strudel? At first, I thought that the store cake icing (out of the tubes) would do it, but it isn't buttery enough. The toaster strudel icing is very smooth, creamy, and buttery. The closest I can think of is the cream cheese icing on a carrot cake. Would cream cheese approximate it? Larry |
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I think a powdered sugar icing recipe would taste the same. It's
basically powdered sugar, butter, and milk. I think this would be the closest to that icing. Crystal |
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Alan wrote in news:ssckk0lkjgc27jdlm83673ddgf0tdojmtv@
4ax.com: > On Mon, 13 Sep 2004 23:11:41 -0400, Jenn Ridley > > wrote: > >>Alan wrote: >> >>>On Mon, 13 Sep 2004 18:04:23 -0400, >>>(Crystal) wrote: >>> >>>>I think a powdered sugar icing recipe would taste the same. It's >>>>basically powdered sugar, butter, and milk. I think this would be the >>>>closest to that icing. Crystal >>> >>>However, most icings would just melt and run off the >>>strudel. >>> >>>The people who make factory food know how to make something >>>with a very dry consistency which will stick on the pastry >>>in the toaster, and still seem like frosting when eaten. >>> >>>I don't know, but I assume it is baked onto the strudel at >>>the factory. . . . >> >>The icing is applied after the 'strudel' is removed from the toaster. >>It comes in little squeeze packs in the box, one pack per 'strudel'. >> >>jenn > > Oh,.......yeah. > > Sorry, I was thinking of Pop Tart type stuff. > > Well, most frosting recipes which include: > powdered sugar > butter or margarine > a few drops of water or milk > some vanilla > > will come pretty close, I think. > There isn't any great mystery about it, I don't think! > > (But, then, I was wrong about what you were talking about, > before!) > >:-) If the icing is going into the toaster, I'd omit the butter. It would surely cause it to melt and run. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Alan wrote in news:ssckk0lkjgc27jdlm83673ddgf0tdojmtv@
4ax.com: > On Mon, 13 Sep 2004 23:11:41 -0400, Jenn Ridley > > wrote: > >>Alan wrote: >> >>>On Mon, 13 Sep 2004 18:04:23 -0400, >>>(Crystal) wrote: >>> >>>>I think a powdered sugar icing recipe would taste the same. It's >>>>basically powdered sugar, butter, and milk. I think this would be the >>>>closest to that icing. Crystal >>> >>>However, most icings would just melt and run off the >>>strudel. >>> >>>The people who make factory food know how to make something >>>with a very dry consistency which will stick on the pastry >>>in the toaster, and still seem like frosting when eaten. >>> >>>I don't know, but I assume it is baked onto the strudel at >>>the factory. . . . >> >>The icing is applied after the 'strudel' is removed from the toaster. >>It comes in little squeeze packs in the box, one pack per 'strudel'. >> >>jenn > > Oh,.......yeah. > > Sorry, I was thinking of Pop Tart type stuff. > > Well, most frosting recipes which include: > powdered sugar > butter or margarine > a few drops of water or milk > some vanilla > > will come pretty close, I think. > There isn't any great mystery about it, I don't think! > > (But, then, I was wrong about what you were talking about, > before!) > >:-) If the icing is going into the toaster, I'd omit the butter. It would surely cause it to melt and run. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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