Today is National Milk Chocolate day…however, this weekend I made some killer cupcakes for a friend’s daughter’s wedding reception and I really need to share the recipe for this icing. The cake itself was a quick box cake, don’t judge me it was a really busy weekend, in this case lemon, though I think this icing would go well with yellow cake, lemon cake, white cake, angel foodcake…anything that can take a bright punch of mango. It’s an easy easy icing that starts with 6 ounces of raspberry mango freezer jam. I used the jam I made with Jam in a Jiffy a few weeks ago and I love the hold and the brightness it gives to the whole thing. If you choose a non jam in a jiffy jam you’ll want to add extra Ultra Gel to the recipe to guarantee stability.
So without further ado…
Raspberry Mango Buttercream Icing
6 ounces raspberry mango freezer jam
1/3 cup softened butter
1/2 tsp kosher salt
1 tsp vanilla
4 cups powdered sugar
1 Tbl Ultra Gel (2-3 if using a non JinaJ jam)
milk as needed to achieve desired consistency
Combine jam, butter and salt and whip in a stand mixer or with a hand mixer until smooth. Add vanilla and Ultra Gel. Mix in powdered sugar 1/2 cup at a time, alternating with milk if needed to achieve a spreadable consistency. Save any unused portion in the refrigerator. Yum!
My husband has been craving sweet rolls and since we aren’t quite ready to share our raspberry pie recipes I thought this would be a fun recipe to share. This is a very rich dough which can be used for sweet filled rolls or dinner rolls just by changing the amount of sugar a little. I like to use a combination of whole wheat and bread flour which gives the end product a little bit more weight and balance against the filling. While I love a good filling as much as anyone I want my dough to compete!
The filling I used was a batch of Jam in a Jiffy raspberry freezer jam. You may have noticed I used this last week too. The reason for using this jam in baked goods is because of the starch based thickener in the Jam in a Jiffy. When you bake a product that is thickened with pectin alone it goes very liquid in the heat and will bake onto your baking sheet and stay there FOREVER! I kid you not. I have old pans that still have baked on jams from the early days before we learned about starch thickeners. Now, in contrast, when you bake a starch based jam it thins a little bit, but generally holds it’s thickness and stays inside of the product you’re baking. As well if it gets onto your baking sheets it washes right off! I’m always happy about anything that washes right away!
So there you go…lots of reasons to add this decadent treat to your menu.
Rich Sweet Rolls
2 Tablespoons yeast
1/2 cup warm water (~103 degrees)
1 1/2 cups warm milk
3/4 cup butter, softened
1/4-3/4 cup sugar (1/4 for dinner rolls, 1/2-3/4 cups for sweet rolls)
6-7 cups flour, split between whole wheat and bread flour
Bloom yeast in warm water with a pinch of Ultra Gel or sugar and set aside. Combine milk, butter and sugar and blend well. Add two cups of flour and mix to combine. Add eggs one at a time and then yeast mixture along with another cup of flour. Add salt and additional flour to make a soft dough. Let sit for 10 minutes before kneading by machine or hand for 10-15 minutes until smooth and small bubbles appear just under the skin. Move to an oiled bowl and place in a warm environment to rise until double, about 1 hour. Shape as desired and let rise until double. Bake dinner rolls at 350 degrees, and filled rolls at 400 degrees for 15-20 minutes until golden brown. Internal temp should be around 200-210.
Glaze sweet rolls with a powdered sugar glaze or cream cheese frosting!