92 flower ice Recipes

  • Flower Ice Bowls
    water and
    1 More
    water, fresh edible flower (to name a few, rose, pansy, sunflower, basil, honeysuckle, lavender, violets...make sure these are o)
    16 hour , 2 ingredients
  • Hibiscus Flower Water
    water and
    3 More
    water, piloncillo, chopped , or 1/2 cup (packed) golden brown sugar, jamaica (hibiscus) flowers (about 1 1/2 oz), ice cubes assorted orange , lemon, and lime slices (for garnish)
    4 ingredients
  • Flowers and Posies Frozen in Time! Fresh Floral Ice Cubes
    freshly cut fresh edible flower (pansies, violas, violets... and
    2 More
    freshly cut fresh edible flower (pansies, violas, violets, marigolds, wallflowers, lobelia, borage flowers and other flowers from fre), mineral water or filtered water, ice cube
    6 hour 15 min, 3 ingredients
  • Iced Hibiscus Tea
    water, water and
    3 More
    water, water, dried hibiscus flowers (1 1/2 oz, see note above), sugar, ice cube
    25 min, 5 ingredients
  • Hibiscus Iced Tea
    water, dried hibiscus flowers or 1 tsp crushed, ice cubes
    10 min, 3 ingredients
  • Fresh Flower/Herb Blossom Ice Cubes for Summertime Entertaining
    fresh edible flowers (such as scented geraniums, nasturti... and
    2 More
    fresh edible flowers (such as scented geraniums, nasturtiums, violets, rose petals, pansies, lavender, borage, basil, chiv), water, boiled and cooled, ice cube
    6 hour 15 min, 3 ingredients
  • Night Flower
    raw blanched almonds, distilled or tap water and
    8 More
    raw blanched almonds, distilled or tap water, dried jasmine flowers, distilled or tap water, juice of 1 lime, granulated honey, almond elixir, jasmine elixir, ice, soda water
    10 ingredients
  • Lavender Ice Cream
    half-and-half cream and
    4 More
    half-and-half cream, fresh lavender flowers or 2 tbsp dried lavender flowers, sugar, egg yolks, lightly beaten, heavy whipping cream
    15 min, 5 ingredients
  • Hibiscus-Flower Cooler
    water, dried hibiscus flowers (about 1 1/2 oz) and
    2 More
    water, dried hibiscus flowers (about 1 1/2 oz), sugar , or to taste, ice
    4 ingredients
  • Lavender-Honey Ice Cream
    good-flavored honey and
    6 More
    good-flavored honey, dried lavender flowers (organic ) or 1/4 cup fresh lavender flowers (organic), whole milk, sugar, salt, heavy cream, egg yolks
    21 min, 7 ingredients
  • Frozen Flower Bowls With Fruits
    water, fresh edible flower, fresh orange juice and
    6 More
    water, fresh edible flower, fresh orange juice, frozen orange juice concentrate, orange zest, fruit salad, mixtures, watermelon balls or blueberries or blackberries or strawberries or cantaloupe balls or red grapes or mangoes, chunks or mint sprig, pears or pomegranate seeds or green grapes or apples or toasted walnuts or thin iced rings red onion, dry crumbled, bananas , slices or pineapple chunks or kiwi fruits or mangoes or star fruit or kumquats or flaked coconut or chopped macadamia nuts
    12 hour 20 min, 9 ingredients
  • Agua Fresca Flor de Jamaica (Hibiscus Flower Iced Tea) Agua Fresca Flor de Jamaica (Hibiscus Flower Iced Tea)
    dried hibiscus flowers, cold water, divided and
    1 More
    dried hibiscus flowers, cold water, divided, granulated sugar , to taste
    4 hour 10 min, 3 ingredients
  • Ice Cream Flower Pot Desserts (Ree Drummond) Ice Cream Flower Pot Desserts (Ree Drummond)
    whole lb cake (store-bought, frozen ) and
    6 More
    whole lb cake (store-bought, frozen ), ice cream, your favorite flavor, chocolate sandwich cookies , such as oreo s, gummy worms, clay flower pots (lead free), straws, fresh cut flowers
    30 min, 7 ingredients
  • Flower and Ice Centerpiece (Gale Gand) Flower and Ice Centerpiece (Gale Gand)
    bain marie or metal cylindrical containers or bowls, 1 3 ... and
    4 More
    bain marie or metal cylindrical containers or bowls, 1 3 inches smaller in diameter than the other, lots of ice cubes, water, fresh flowers like roses , lilies, and some smaller blooms, like delphinium or phlox, twine
    30 min, 5 ingredients
  • Flower Power Tea Flower Power Tea
    tea, simple syrup, violet syrup, rose syrup, jasmine syrup and
    1 More
    tea, simple syrup, violet syrup, rose syrup, jasmine syrup, ice
    5 min, 6 ingredients
  • Iced Hibiscus Tea Iced Hibiscus Tea
    water, divided, hibiscus flowers, sugar
    3 ingredients
  • Lavender Ice Cream (No Ice Cream Maker Necessary) Lavender Ice Cream (No Ice Cream Maker Necessary)
    fresh lavender flowers, stripped from their stalks and
    5 More
    fresh lavender flowers, stripped from their stalks, sweet white wine (such as sauterne, muscat or beaumes de venise), heavy cream, egg whites, fresh lavender flowers, stripped from their stalks, sugar
    25 min, 6 ingredients
  • Vintage Cake Icing Recipes 1889 - 1929 Vintage Cake Icing Recipes 1889 - 1929
    these vintage cake icing recipes are taken from mom s old... and
    31 More
    these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.
    15 min, 32 ingredients




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