Danish Fillings Frostings And Glazes Recipe

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Danish Fillings Frostings And Glazes
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Ingredients:

  • fillings
  • almond filling - mandelcreme
  • 2 tbsp soft butter
  • 1/4 cup sugar
  • 11/2 tbsp rum
  • work butter to a cream. add sugar slowly and beat until fluffy. add the egg yolk and beat well. blend in the rum and fold in the ground almonds.
  • will make about 1/2 cup.
  • apricot glaze - abrikosglasur
  • place jam in a small, heavy saucepan and bring it to a boil. cook slowly 10 minutes, or until thick. press through a sieve and spread while hot in a very thin film over breads, pastries and cakes.
  • butter cream filling - smorcreme
  • 1/2 cup soft butter
  • 1 tsp sherry
  • 1 tsp coffee
  • beat in powdered sugar until smooth.
  • beat in the wine and coffee.
  • use as a filling and/or frosting for any layer cake. sprinkle chopped almonds on top, and spread around the sides of the frosted cake.
  • chocolate filling - chokoladecreme
  • 2 cups milk
  • 3 tbsp flour
  • 2 tbsp cornstarch
  • 1 cup sugar
  • 1 pinch salt
  • 1 tsp vanilla
  • scald the milk. mix flour, cornstarch, sugar and salt well and stir very slowly into scalded milk. cook until thick.
  • melt chocolate in top of double boiler over hot water and add to cooked mixture.
  • add eggs. boil 2 minutes.
  • stir in vanilla. if you wish a glossy filling, stir in 2 tbsp butter after the filling has been removed from the heat.
  • date filling - dadelcreme
  • 1/2 cup sugar
  • 1 cup water
  • mix all ingredients and cook over low heat about 5 minutes , stirring to prevent sticking or scorching. if filling becomes too thick wihle cooking, add a little more water.

Directions:

  1. Coconut-Raisin Frosting - Forskellige Frugtcremer
  2. 3 egg yolks
  3. 2/3 cup sugar
  4. 1/2 cup soft butter
  5. 1/2 cup raisins
  6. 1/2 cup shredded coconut meat
  7. 1/2 cup almonds - chopped
  8. Combine the egg yolks and sugar.
  9. Beat until thick and lemon-colored.
  10. Add the soft butter and white raisins.
  11. Bring to a boil and cook over medium, stirring, until thick, 5 to 7 minutes. Add the coconut and the almonds. Spread over cake or cookies.
  12. Cream Frosting - Flødeglasur
  13. 3/4 cup whipping cream
  14. 3 tablespoons sugar
  15. 1/2 teaspoon vanilla
  16. 1/4 teaspoon cinnamon
  17. Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.
  18. You may vary this recipe by folding in a blend of very thick applesauce and 1 teaspoon lemon juice.
  19. Egg-White Cream Frosting - Æggehvideglasur
  20. 2 egg whites
  21. 1 pinch salt
  22. 11/2 cups light corn syrup
  23. Place all ingredients in the top of a double boiler over hot water. Cook 7 to 8 minutes, beating constantly, until the mixture stands in peaks.
  24. If the frosting separates in the bottom of the pan, beat with a fork until it is well integrated again.
  25. Fruit Frosting with Chocolate - Chokoladeglasur
  26. 1 cup raisins
  27. 1 cup dates - pitted & chopped
  28. 3/4 cup water
  29. 1/4 cup brandy
  30. 1 cup sugar
  31. 1 tablespoon flour
  32. 1/2 cup almonds - chopped
  33. 2 ounces unsweetened chocolate
  34. 2 teaspoons butter
  35. Combine the raisins and dates and mix with the water, brandy, sugar and flour and let come to a boil. Boil slowly until thick.
  36. Add the chopped almonds and mix well. Pour over the sides and top of a warm cake.
  37. Melt the butter and chocolate together voer low heat and drizzle over the cake.
  38. Ice Glaze - Glasur
  39. 1 egg yolk
  40. 1 teaspoon melted butter
  41. Powdered sugar
  42. Beat egg yolk and butter together well. Brush lightly over tarts or fruit cake. Sift powderd sugar over pastry.
  43. Preheat oven to 450 degrees.
  44. Place glazed cake in oven for 3 or 4 minutes.
  45. Marshmallow Frosting - Læge Althee
  46. 20 marshmallows
  47. 11/2 cups sugar
  48. 1/2 cup water
  49. 2 egg whites - beaten stiff
  50. 1 teaspoon vanilla
  51. Cut the marshmallows into small cubes.
  52. Boil sugar and water until the syrup spins a thread. Pour over egg whites and beat well. Add marshmallow and vanilla to the hot mixture and beat until cool.
  53. Raisin Filling - Rosincreme
  54. 1 cup seedless raisins
  55. 1/4 cup sugar
  56. 1/2 cup water
  57. 1/2 teaspoon lemon rind - grated
  58. 1/4 cup almonds - ground
  59. Put raisins through a food chopper.
  60. Add sugar, water and grated lemon rind.
  61. Cook 5 minutes, or until thick and smooth, stirring constantly. Cool.
  62. Fold in the almonds.
  63. Rum Cream Frosting - Flødeglasur med Rom
  64. 11/2 cups heavy cream
  65. 2 eggs - beaten
  66. 1/3 cup sugar
  67. 1 teaspoon rum
  68. 1/4 cup melted butter
  69. Whip cream until stiff, add the eggs, sugar and rum. Continue beating until thick.
  70. Allow melted butter to cool somewhat, then stir into other ingredients and mix well.
  71. Rum Filling - Romcreme
  72. 11/2 cups light cream
  73. 1/2 cup sugar
  74. 21/2 tablespoons flour
  75. 1/2 teaspoon salt
  76. 3 egg yolks
  77. 2 tablespoons rum
  78. 1 tablespoon butter
  79. Scald 1 cup of cream.
  80. Sift together the sugar, flour and salt. Blend in the reserved 1/2 cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.
  81. Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.
  82. Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.
  83. NOTES :
  84. You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.
  85. Syllabub from a 300-Year-Old Recipe
  86. 1 pint whipping cream
  87. 1/4 cup sugar
  88. 2 egg whites
  89. 1/4 cup sugar
  90. 4 tablespoons white wine
  91. Beat whipping cream until stiff but not dry.
  92. Fold in the 1/4 cup sugar.
  93. Beat egg whites stiff and beat in the other 1/4 cup sugar.
  94. Add the whipped cream and blend well, folding instead of stirring.
  95. Slowly add the white wine.
  96. Serve over cakes, custards, meringues or cookies.
  97. Tart Cream Filling - Flødecreme
  98. 1 cup light cream
  99. 2 egg yolks - beaten
  100. 1 lemon - juice only
  101. 1 tablespoon flour - heaped
  102. 2 tablespoons sugar
  103. 1 teaspoon vanilla
  104. Mix cream and egg yolks. Add lemon juice, flour and sugar. Mix well. Add vanilla.
  105. Cook over low heat until smooth and thickened, stirring in a figure 8 to prevent scorching.
  106. Vanilla Glaze - Vanilla Glasur
  107. 11/2 cups powdered sugar
  108. 2 tablespoons soft butter
  109. 3 tablespoons light cream
  110. 1/8 teaspoon salt
  111. Sift sugar. Add all ingredients and beat until smooth and creamy. Spread very thin on cakes or pastries while they are still hot.
  112. White Glaze - Hvid Glasur
  113. 2 cups sugar
  114. 3/4 cup hot water
  115. 1/8 teaspoon cream of tartar
  116. 3 cups powdered sugar
  117. Boil sugar, water and cream of tartar in a heavy saucepan until the syrup threads. Cool to a temperature just above lukewarm. Add sifted powdered sugar and beat until the right consistency for spreading thinly.
  118. NOTES : Danish cooks rely on glazes instead of thick frostings for tarts, breads, pastries of all kinds and cookies. Remember that these
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8597.6 Kcal (35996 kJ)
Calories from fat 2842.74 Kcal
% Daily Value*
Total Fat 315.86g 486%
Cholesterol 506.29mg 169%
Sodium 5273.64mg 220%
Potassium 13914.46mg 296%
Total Carbs 1380.86g 460%
Sugars 937.54g 3750%
Dietary Fiber 67.8g 271%
Protein 127.2g 254%
Vitamin C 28.9mg 48%
Iron 18.3mg 102%
Calcium 1767.3mg 177%
Amount Per 100 g
Calories 286.81 Kcal (1201 kJ)
Calories from fat 94.83 Kcal
% Daily Value*
Total Fat 10.54g 486%
Cholesterol 16.89mg 169%
Sodium 175.92mg 220%
Potassium 464.17mg 296%
Total Carbs 46.06g 460%
Sugars 31.28g 3750%
Dietary Fiber 2.26g 271%
Protein 4.24g 254%
Vitamin C 1mg 48%
Iron 0.6mg 102%
Calcium 59mg 177%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 197.5
    Points
  • 237
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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