You’ve all asked for this easy icing recipe that I’ve shown when making Olive Oil Cake. Below you can find my recipes for not only a Guava Icing and a Pistachio Amaretto Icing, but tips on how to create your own variations simply. The icing can be used for cookies, cakes, or just to eat from the bowl if that’s your M.O.
Parmigiano Guava Icing
Ingredients
1/2 Pack of Guava Paste
1 1/2 Cup of Confectioner’s Sugar
Freshly Grated Parmigiano
Edible Florals for Decoration
Melt the Guava Paste on the stove, using a fork to help mash the paste into a more liquid form. When Guava Paste is boiled down, add Confectioner’s Sugar and whisk until icing is formed. Allow to cool, then ice away! Top with freshly grated Parmigiano Sprinkles and edible florals for added decoration.
Pistachio Amaretto Icing
5 Tablespoons of Amaretto Disaronno
1 1/2 Cup of Confectioner’s Sugar
Pistachios
Lemon Zest
Grind Pistachios with a pestle & mortar. Grate lemon for fresh zest. Add Amaretto Disaronno to a mixing bowl with Confectioner’s Sugar, some of your grounded Pistachios and Lemon Zest. Whisk until icing is formed. Top with more grounded Pistachios and Lemon Zest for extra garnish.
General Icing Tip: to make an easy icing, use 1.5 Cups of Powdered Sugar (Confectioner’s Sugar) as your base and add 5-6 Tablespoons of a thicker liquid of your choice.
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