Has Anyone Tried Icing Fruit?

Baking By Rhonkaye Updated 1 Dec 2011 , 6:10am by leah_s

Rhonkaye Posted 29 Nov 2011 , 9:36pm
post #1 of 9

I've been experimenting with it lately and I think I like it. However, I did make a white cake into a rasberry flavor using Icing fruit. The flavor was great, but it seemed that my cake was a litte heavy. Has anyone else had that problem?

8 replies
JanH Posted 30 Nov 2011 , 10:12am
post #2 of 9

How much did you add?

The recommended ratio is 1 oz. icing fruit to 2 lbs. of icing or batter.

http://www.thebakerskitchen.net/icing_fruit.aspx

HTH

leah_s Posted 30 Nov 2011 , 11:05am
post #3 of 9

I've used icing fruits for a decade. I just throw it in until it "looks right."

icer101 Posted 30 Nov 2011 , 5:12pm
post #4 of 9

JanH, is this the same icing fruit that is in the plastic sleeves also. I have used those also.

Dizzymaiden Posted 30 Nov 2011 , 7:33pm
post #5 of 9

icing fruit sounds fun and yummy...how do you do this?

thecakelady757 Posted 30 Nov 2011 , 8:01pm
post #6 of 9

Yes I have had that problem before. I just have to use less of the icing fruit.




Quote:
Originally Posted by Rhonkaye

I've been experimenting with it lately and I think I like it. However, I did make a white cake into a rasberry flavor using Icing fruit. The flavor was great, but it seemed that my cake was a litte heavy. Has anyone else had that problem?


thin4life Posted 1 Dec 2011 , 2:13am
post #7 of 9

I use them all the time, I LOVE them! I use them in the cake batter and in the frosting.

JanH Posted 1 Dec 2011 , 6:05am
post #8 of 9
Quote:
Originally Posted by icer101

JanH, is this the same icing fruit that is in the plastic sleeves also. I have used those also.




icer101, the plastic sleeves are RTU (ready to use) spreadable pastry fillings:

http://www.globalsugarart.com/search.php?q=pastry+filling

The icing fruit is concentrated so it's more paste like:
(I don't think it's something you'd use as is - it's definitely a mix-in.)

http://www.thebakerskitchen.net/icing_fruit.aspx

http://www.countrykitchensa.com/catalog/mini.aspx?ShopId=46&CatId=532&SubCatId=799

I've tried using the sleeved pastry filling to flavor b/c and by the time the flavor was discernible - the b/c was soupy and overly sweet....

I have a jar of CK orange which I haven't tried yet, but I'm sure it would be better than using the sleeved pastry filling which didn't work out at all for me....

HTH

leah_s Posted 1 Dec 2011 , 6:10am
post #9 of 9

Sleeved fillings are just that - fillings. Icing fruit is quite different.

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