Danish Fillings Frostings and Glazes Recipe

How to make it

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• Coconut-Raisin Frosting - Forskellige Frugtcremer
• 3 egg yolks
• 2/3 cup sugar
• ½ cup soft butter
• ½ cup raisins
• ½ cup shredded coconut meat
• ½ cup almonds -- chopped
• Combine the egg yolks and sugar.
• Beat until thick and lemon-colored.
• Add the soft butter and white raisins.
• 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.
• Cream Frosting - Flødeglasur
• ¾ cup whipping cream
• 3 tablespoons sugar
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.
• You may vary this recipe by folding in a blend of very thick applesauce and 1 teaspoon lemon juice.
• Egg-White Cream Frosting - Æggehvideglasur
• 2 egg whites
• 1 pinch salt
• 1½ cups light corn syrup
• 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.
• If the frosting separates in the bottom of the pan, beat with a fork until it is well integrated again.
• Fruit Frosting with Chocolate - Chokoladeglasur
• 1 cup raisins
• 1 cup dates -- pitted & chopped
• ¾ cup water
• ¼ cup brandy
• 1 cup sugar
• 1 tablespoon flour
• ½ cup almonds -- chopped
• 2 ounces unsweetened chocolate
• 2 teaspoons butter
• Combine the raisins and dates and mix with the water, brandy, sugar and flour and let come to a boil. Boil slowly until thick.
• Add the chopped almonds and mix well. Pour over the sides and top of a warm cake.
• Melt the butter and chocolate together voer low heat and drizzle over the cake.
• Ice Glaze - Glasur
• 1 egg yolk
• 1 teaspoon melted butter
• Powdered sugar
• Beat egg yolk and butter together well. Brush lightly over tarts or fruit cake. Sift powderd sugar over pastry.
• Preheat oven to 450 degrees.
• Place glazed cake in oven for 3 or 4 minutes.
• Marshmallow Frosting - Læge Althee
• 20 marshmallows
• 1½ cups sugar
• ½ cup water
• 2 egg whites -- beaten stiff
• 1 teaspoon vanilla
• Cut the marshmallows into small cubes.
• 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.
• Raisin Filling - Rosincreme
• 1 cup seedless raisins
• ¼ cup sugar
• ½ cup water
• ½ teaspoon lemon rind -- grated
• ¼ cup almonds -- ground
• Put raisins through a food chopper.
• Add sugar, water and grated lemon rind.
• Cook 5 minutes, or until thick and smooth, stirring constantly. Cool.
• Fold in the almonds.
• Rum Cream Frosting - Flødeglasur med Rom
• 1½ cups heavy cream
• 2 eggs -- beaten
• 1/3 cup sugar
• 1 teaspoon rum
• ¼ cup melted butter
• Whip cream until stiff, add the eggs, sugar and rum. Continue beating until thick.
• Allow melted butter to cool somewhat, then stir into other ingredients and mix well.
• Rum Filling - Romcreme
• 1½ cups light cream
• ½ cup sugar
• 2½ tablespoons flour
• ½ teaspoon salt
• 3 egg yolks
• 2 tablespoons rum
• 1 tablespoon butter
• Scald 1 cup of cream.
• Sift together the sugar, flour and salt. Blend in the reserved ½ cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.
• 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.
• 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.
• NOTES :
• You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.
• Syllabub from a 300-Year-Old Recipe
• 1 pint whipping cream
• ¼ cup sugar
• 2 egg whites
• ¼ cup sugar
• 4 tablespoons white wine
• Beat whipping cream until stiff but not dry.
• Fold in the ¼ cup sugar.
• Beat egg whites stiff and beat in the other ¼ cup sugar.
• Add the whipped cream and blend well, folding instead of stirring.
• Slowly add the white wine.
• Serve over cakes, custards, meringues or cookies.
• Tart Cream Filling - Flødecreme
• 1 cup light cream
• 2 egg yolks -- beaten
• 1 lemon -- juice only
• 1 tablespoon flour -- heaped
• 2 tablespoons sugar
• 1 teaspoon vanilla
• Mix cream and egg yolks. Add lemon juice, flour and sugar. Mix well. Add vanilla.
• Cook over low heat until smooth and thickened, stirring in a figure "8" to prevent scorching.
• Vanilla Glaze - Vanilla Glasur
• 1½ cups powdered sugar
• 2 tablespoons soft butter
• 3 tablespoons light cream
• 1/8 teaspoon salt
• Sift sugar. Add all ingredients and beat until smooth and creamy. Spread very thin on cakes or pastries while they are still hot.
• White Glaze - Hvid Glasur
• 2 cups sugar
• ¾ cup hot water
• 1/8 teaspoon cream of tartar
• 3 cups powdered sugar
• 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.
• NOTES : Danish cooks rely on glazes instead of thick frostings for tarts, breads, pastries of all kinds and cookies. Remember that these