Sally’s Baking Addiction: November, 2018 Challenge: Savory Vegetable Cheese Tart🍠🍅🧀

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Once again, I am getting this done just under the wire! 😬 It’s the last day of November and Sally will be revealing the December challenge tomorrow. Perhaps I will challenge myself to get that done BEFORE December 31st😁!

Sally loves pies!! Like, really loves them. And, every year in November, she dedicates her blog to all things pie related. This time, she went with a savory tart, which is just a flat pie😂

Sally’s savory vegetable cheese tart recipe begins with a choice of crust. I went with her All butter pie crust, so glad I did! I don’t make a lot of pies, and have never had the best of luck with these types of crusts. Usually I make them too dry, because I am worried about it turning out too wet. But I went for it anyway!

The concept is pretty straightforward. Mix the flour, salt and a little sugar together. Cut in the cold butter.

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Until it is the size of peas

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Why does every recipe say that? the size of peas…? How big is that really?🧐 my “pea size” is actually quite a bit larger 😉

Then add the ice water until it is not dry, but not too wet either 😳 Whatever.

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This recipe will make two crusts, one is needed for this tart. I let it rest in the fridge overnight. The next day I rolled it out.

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This was the best roll out I have ever made, hopefully I can replicate it again!

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The dough went into the tart pan

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Then I blind baked it for 15 minutes at 350F. I don’t have pie weights, so I went with the dried beans!

While the tart was blind baking, I mixed the second element of this dish, the ricotta filling. The cheese filling went into the warm tart shell.

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Now came the creative part! We could use whatever vegetables we liked to top the tart. Sally provided lots of great ideas, and I went back and forth as to what to choose. Finally, I settled on sweet potatoes, tomatoes and zucchini. I was worried that the tomatoes might be too wet, but I cut them thin and blotted with a paper towel, just to be safe.

I tried to do something creative 😂

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This was brushed with olive oil, sprinkled with sea salt and thyme.

And, baked until the veggies were tender, for about 40 minutes in my oven.

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And then we feasted!!😋

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My hubby really liked it. And what about the other crust that was left over?

I have always wanted to try a sweet potato pie recipe. I chose one from Alton Brown, and yeah, it was great!

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November was a good month at our house 👩🏻‍🍳❤️!

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Sally’s Baking Addiction: September, 2018 Challenge: Choux Pastry

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I wasn’t sure I was going to be able to complete the September challenge this month! The last two months of the summer have been a whirlwind! In a good way!

I have not made pate a choux since culinary school, and am not a big fan of cream puffs, or eclairs (and neither are my family members) so my first thought was, “should I try to fit this in?” But, I have not missed one of Sally’s challenges yet, so I had to try. It turns out, my hubby’s coworkers did like them, so it was worth it.

Sally provided us with the basic recipe and then presented us with our many, many options. I had a tough time deciding between cream puffs and eclairs, so I opted to make some of each.

Then the flavor combinations: Oh my! So many to choose from. I kept it simple and went with the classic chocolate and peanut butter duo. So….

First I made her peanut butter cream cheese mousse, to fill both the eclairs and puffs.

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Then the choux dough. Sally has a great video to help with this if you are intimidated by the process. Honestly, it takes very few ingredients, and is not that hard.

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Both of these went into the fridge for later, I had to go for a run! When I got back I piped the shapes onto parchment lined baking sheets. A word of caution here!! If you refridgerate the choux dough, let it come to room temp before piping, your life will be easier, I promise.  Also, I did not have the tips that Sally recommended, so my final products were “mini” eclairs and cream puffs!

 

Into the oven they went…

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Even though they were small, they puffed up nicely. While they were cooling, I decided to pipe some chocolate decorations from a little melting chocolate, that I always have around for just such an occasion!

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I made a few pans of different designs, just for fun

Once the pasteries had cooled, I set about filling them with the peanut butter mousse mixture. For the cream puffs, I just sliced the top 1/3 off and piped in the filling. The eclairs were “injected” using a number 2 Wilton piping tip.

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The eclairs were filled and dipped into some chocolate ganache.

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The eclairs were so bright and shiny that I decided to not decorate them further.

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They were small, but tasty! The perfect two bites with a cup of coffee!!

I am glad that I took the time to fit this one in, I kept my Sally streak going and some people really enjoyed them, what more can I ask!!

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Sally’s Baking Addiction: July, 2018 Challenge: Hand Pies 🍏🍒🥧

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Technically, the challenge was for apple hand pies. But, I was really impressed by the gorgeous cherries in the store that day, so I decided to make both varieties 😊

I mentioned before, in the cherry pie challenge from last year, that I am not much of a pie baker. It’s not really so much that I am intimidated by making pie crust, I am just more of a crumble fan. But that cherry pie last year was so good, thanks to Sally’s recipe and, this is the point of a challenge is it not? To try new things🥧!

I started out by making a double batch of her homemade pie crust. This is a really simple recipe that includes both shortening and butter. I have also made her all butter crust in the past, and that is delicious too. I opted for this version due to the hot weather we are having in Seattle. The all butter recipe would have been more temperamental than I would have liked that day!

Like most pie crust recipes, you start by cutting in the cold fat until it is the size of peas. My “peas” are always huge! More like lima beans. Then cold water is drizzled in until the mix starts to clump.

When the mix is ready (not too dry or wet) it is formed into a disk, wrapped with plastic and chilled. I like to do this the night before.

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The next day I went climbing outside, then came home and made the fillings. First the apple: Pretty much a classic apple pie filling. A couple apples, sugar, butter and spices all cooked down and cooled.

Then the cherry filling. Sally has many to choose from and I went with her simple cherry pastry pie filling. The only change I made was to use half bing and half rainier cherries. I like the balance of sweet and tart that these two varieties contribute to the pie.

Cherries were combined with sugar and lemon. This cooked down and was thickened with a cornstarch and water mixture.

Once the fillings were completely cooled, it was time to roll out the chilled pie dough. I used a 3.5 inch cutter and some smaller shapes to make some decorative cut outs.

I had to be careful to chill in between each step to keep the dough cold. This took some time! Finally, it was time to fill the hand pies.🍏

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The tops went on, and pressed to seal to the bottom pastry. The top was brushed with egg wash and the vents were cut. Finally the decorative cut outs applied, and sprinkled with coarse sugar.

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Then the cherry hand pies were assembled.🍒

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I tried to make the decorations different to distinguish the apple from the cherry.

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All the hand pies went into a 375F oven for about 30 minutes. While they were baking I prepared Sally’s Homemade Salted Carmel Sauce for the apple pies, and a simple Vanilla glaze for the cherry ones.

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By the way, that caramel sauce is amazing on ice cream 🍨!

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The verdict: Both the apple and cherry hand pies were quite tasty!😋 My husband and I were partial to the cherry one, just a bit more! In fact, I may have to make a full cherry pie when we get back from traveling later this month 🍒😊🥧

Give this a try! the recipe is easy to scale up or down, and many of the components are freezable and easy to make ahead. Enjoy!!

Sally’s Baking Addiction: June, 2018 Challenge: Brownie Baked Alaska 🍨

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For the month of June, Sally challenged us to make a retro baked Alaska. The twist: no cake base! Sally admits that she does not like cake combined with ice cream. My son is the same way. I also never eat cake mixed directly with ice cream, I don’t like the soggy cake texture 😳

So I knew my family would love the brownie, cake and merengue combo. This is such an easy dessert to make, and the entire thing can be assembled, frozen and then torched right before you serve it to your guests. I decided that Father’s Day would be a great time for us to try this out.

There is a little prep work that needs to be done the night before. The ice cream needs to be shaped and frozen. I purchased my ice cream, but I do like to make it from scratch, perhaps next time! This 9 inch, 2.5 quart mixing bowl will hold 3 quarts of ice cream. I chose mint chocolate chip since it is one of my hubby’s favorite flavors. The ice cream is softened and placed into a mixer with a paddle attachment, and beaten until creamy. The softened ice cream is placed into the mixing bowl, which has been lined with plastic wrap. This will make unmolding much easier! Wrap it tight and place in the freezer for at least 8 hours. I put mine in overnight.

The next day I made one of Sally’s brownie recipes. She has many to choose from, you will find the one you like😊. I went with the Chewy, Fudgy Homemade brownies😋 So glad I did! Super easy and so tasty!

First melt butter and chocolate together and let cool slightly. Whisk in the sugars, eggs and vanilla.

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Add the flour, cocoa and salt

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Fold in the dry ingredients and a cup of chocolate chips

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Bake in a 9 inch pan, which fits the circumference of the bowl.

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Let this cool completely, then add it to the bowl of frozen ice cream. Invert the brownie, rewrap and keep frozen while you prepare the merengue.

 

Set the egg whites, sugar and cream of tartar over simmering water. Whisk until the sugar is dissolved, then place in a mixer fitted with a whisk attachment. Add the vanilla and beat until stiff, glossy peaks form.

 

Generously spoon the merengue onto the unmolded ice cream and brownie bombe.

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This can be frozen until you are ready to serve, or you can get out your handy torch and go for it! No torch? No problem, just use the broiler function in your oven. But don’t walk away!!

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The left overs stayed in the freezer for several days and still tasted great! We enjoyed this so much, and it was so easy, that I decided to serve this at the second Yoga Retreat that I catered this past weekend.

I went with the individual cupcakes for the Yogis 🧘🏻‍♀️. The only difference was that the brownie batter was placed into a lined muffin tin, and there was no pre-freezing involved.

The cooled brownie cups were unwrapped, a scoop of ice cream was added, then the merengue as previously described. I assemble 8 and placed them in the freezer for after dinner.

The yogis had fun torching their own desserts 😃 .

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1529732028525This was a fun, easy summer dessert 🍨. Another great idea from Sally’s Baking Addiction!🙏

Sally’s Baking Addiction: May, 2018 Challenge: Classic Cheesecake 🍰

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Last month we made croissants, which was pretty time consuming. I think Sally took pity on us and assigned a much less cumbersome challenge for May: the classic cheesecake.

If you have ever made a cheesecake, you know that they are not that difficult. There are very few ingredients, the only tricky part is baking it in such a way that you don’t have a giant crack in the center. It is not that hard really. You just need to use a water bath and be sure to avoid over mixing the cheese cake filling.

I didn’t want a huge cake, so I opted for these mini cakes so my hubby could unload take them to his coworkers! I didn’t need to create the water bath, just had to keep an eye on them while they were in the oven. I also decided to top each with chocolate ganache, which absolved me of any cracking issues 😉

First up, the graham cracker crust. The crushed cracker crumbs were combined with vanilla sugar and butter. Sally used regular sugar, I just prefer to reinforce the vanilla flavor by baking with the vanilla sugar I always keep on hand for dessert preparations.

The result is a sandy, textured mix that is spooned into a paper lined muffin tin.

 

This recipe makes about 9 cakes, and they were pre-baked for 5 minutes at 350ºF.

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While these cooled, I made the filling. This was so fast and easy! Cream cheese, more vanilla sugar, sour cream, vanilla, lemon juice and an egg were placed into the bowl and mixed until just combined.

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Try not to whip this! No extra air should be incorporated to avoid cracking while baking and this is a very thick mixture. Just a few tablespoons are needed to cover each of the crusts.

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The pan goes into the 350ºF oven for about 20 minutes. The cakes are done when the edges are just set, and the center is still a little jiggly (just like a full cheesecake). Make sure these cool completely by placing them in the fridge for, at least, 2 hours. I actually made the cakes and refrigerated overnight. They will sink a little in the center, but just add a topping of fruit or chocolate and they will be perfect!

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So easy and tasty 😋! Another awesome Sally recipe. Try either the full cake, or these minis, for a fast and delicious dessert, and let me know what you think👩🏻‍🍳 💕

Sally’s Baking Addiction: April, 2018 Challenge: Croissants 🥐

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Sally threw down her toughest challenge yet when she went for laminated dough! I have talked about my feelings for laminated dough a few times already. You may remember that I had to make this many times in culinary school and had no desire to revisit those days!

But I have a tough time turning down a challenge! And, Sally has a novel approach to making laminated dough. There are more steps that require longer refrigeration times, but they are quite easy! Check out her site first, she has wonderful videos and tips to help along the way!

We begin by making the dough, which is straight forward.

Butter, flour, sugar, salt, yeast and milk were combined. The dough was kneaded in the mixer and rested, in the refrigerator, for 30 minutes. This allowed the gluten to relax so it could be rolled out in the next step.

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The measurements from here on are important. The goal is to encase the butter layer completely within the dough. So, I had to take my time to make sure that this rectangle was exactly 14 in X 10 in. Use your hands, a rolling pin, a measuring stick and lots of flour!

Once the rectangle was the correct size, and the corners were squared off, the dough was ready for its first long rest. The directions were to rest for 4 hours or overnight. I chose to leave this, covered, in the fridge until the next morning.

 

Lamination and Turns

The next day I made the butter layer.

Three sticks of room temperature butter, and 2 tablespoons of flour, were thoroughly combined. The butter layer was spread onto a parchment paper in the precise measurements of 7 in. X 10 in. This smaller rectangle was cooled in the refrigerator for 30 minutes, until solid. It is important that the butter be cold!

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After 30 minutes, the butter layer was laid in the center of the cold dough layer from the day before.

The dough was folded over the butter, completely encasing the butter layer. The dough has now been “laminated”.

Make sure the dough is pinched tight around the butter so that the butter will not ooze out of the edges when it is rolled out in the next series of steps!

 

The dough was rolled out to 10 in X 20 in this time. When this dimension was achieved it was time to fold the dough. Fold the top third down, then the bottom third up, until you have a smaller rectangle, like the one at the bottom right. That is the “first turn”. You will do this twice more, for a total of three turns. This is what makes the layers of flaky pastry!

If the dough is too warm then refrigerate for 30 minutes in between each turn. In my kitchen, I was able to do two turns and then had to cool the dough for 30 minutes before finishing the third, and final, roll out.

The dough needs to rest again for 4 hours or overnight. Since I did this in the morning, my dough rested for 5 hours before I finished baking the croissants later that evening.

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The dough after three turns, and before going into the fridge for the second long rest.

Shaping and Baking

The dough was rolled out again, this time 8 in X 20 in. Cut the dough in half lengthwise, then again three times to make 8 4in X 5in squares. Cut each square diagonally to make 16 triangles.

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check out the layers! 

Gently stretch out the triangles to make the base more centered and the triangle a little longer. Make a small cut at the base of the triangle to make it easier to roll up. Curve the final form into a crescent shape. Let them sit at room temp for 30 minutes to being the final proof. Finish proofing in the fridge for 1 to 3 hours, you want them cold going into the oven. I left mine for 1 hour.

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Brush with an egg wash and bake at 400F until golden brown. That was about 30 minutes in my oven 😊

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The verdict? They were delicious 🤤 😋 I will be honest, I am not a croissant person and really don’t enjoy eating such a buttery bread. I know I am not “normal” where these are concerned. But I did try one to assess flakiness and taste. I was impressed with Sally’s technique! It was easier than the regular laminated dough process, but does take more time. Breaking it up over a couple days did make it simpler. And, Sally gives some great tips for freezing or making ahead to aid in your planning.

If you have ever wanted to try making croissants but felt intimidated by the process then give this a try! It really is simple, and my family loved them😊💕

Something Delicious and Different for your Easter Table 🐰

I made these Chocolate Covered Peanut Butter Eggs last year. My blog was pretty new at the time, so I am guessing most of you haven’t seen that post. I talked about my grandmother as the  inspiration for making these decorated eggs. She was rather unique, so if you are interested, take a look at those first couple of paragraphs💕

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This is barely a recipe, they are that easy! You can find numerous recipes for homemade Reese’s all over the internet. I followed The Recipe Critics formula. Simply combine smooth peanut butter, powdered sugar,  melted butter and a small amount of milk. Mix on low speed with a paddle attachment, the dough will be crumbly and that is ok!

Pull the dough together on a floured board and roll out to, roughly, 1/2 inch thickness. Use an egg shaped cutter to stamp out the shapes. I didn’t have one, so I made templates out of parchment paper. I traced around the circumference of a large egg and cut out the patterns.

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I then used the templates, and a sharp knife, to make the peanut butter eggs.

The eggs need to be refrigerated for, at least an hour. This will help with the chocolate dipping process. Melt 1 bag of milk chocolate chips with 1 Tablespoon of shortening. The shortening will give the eggs a nice shine.

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I used a fork to submerge the eggs into the chocolate. I did have to use a second bag of chips to have enough chocolate coating for 21 eggs.

Honestly, you could stop right here and devour these after the chocolate sets. There is no shame in that 😋 Your family and friends would be thrilled with them, just as they are!

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This is a giant Reese’s Cup! 

If you want to go the extra step, this is how I decorated my eggs. I used a royal icing recipe that makes a firm consistency. Some royal icing formulas are soft and have a marshmallow type texture. Delicious, to be sure, but those won’t hold the definition of the piping tips particularly well. You will have softer lines, like the leaves in this picture.

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They are leaves, but without veins. My icing was too warm at this point 😞

I like Antonia74’s recipe for this project. It is still tasty, but with a stronger consistency.

I made a batch, divided it up and started coloring! The icing was bagged up, with a variety of flower tips, and I was ready to go.

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I like to use disposable bags with coupler attachments. I can then change my flower tips to make different colored flowers, lines and flower petals.

It may take a few tries for you to get the look you want. I tend to practice a few times on my cutting board or parchment paper to see how the flowers will look before moving to the eggs. If you do make a mistake, not big deal! Wait for the icing to dry and pop it off the surface of the chocolate!

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This is a better example of leaves with the details I wanted. See the veins in the leaves?

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As I said before, if you don’t have the time for all the decorating, just eat them plain! I want to wish you all a Happy Easter🐰🐥💕!

Chocolate Covered Peanut Butter Easter eggs

  • Servings: About 20 large eggs
  • Difficulty: Easy
  • Print

Beautiful, festive and with all the taste of a Reese's peanut butter cup! These Eggs will be the highlight of your Easter Buffet

Credit: The Recipe Critic and invisible-no-more.com

Ingredients

-3 cups Powdered sugar

-1 and 1/2 cup creamy peanut butter

-1/4 cup butter, melted

-2 Tablespoons milk

-1 to 2 bags milk chocolate chips

-1 to 2 Tablespoons vegetable shortening

 

Directions

  1. Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
  2. On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
  3. Place eggs on a cookie sheet and put in the freezer for an hour.
  4. When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn. Of, melt chocolate and shortening over a double boiler
  5. Dip each egg in chocolate. I used a fork to help cover in the chocolate. Place them on parchment paper to set.
  6. If more chocolate is needed, melt the second bag with the shortening. Enjoy!

Antonia74's Royal Icing recipe

Ingredients

-3/4 cup warm water

-5 Tablespoons meringue powder

-1 teaspoon cream of tartar

-1 kilogram (2.25 pounds) of powdered sugar

 

Directions

  1. In a mixing bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
  2. Add the cream of tartar and mix for 30 seconds more.
  3. Pour in all the powdered sugar at once and place the bowl on the mixer.
  4. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
  5. When the icing is just sitting on the counter, be sure to cover the bowl with a dampened tea-towel or paper towel, to prevent crusting and drying.
  6. Tint with food coloring* or thin the icing with small amounts of warm water to reach the desired consistency.

*I prefer gel colors so they will not change the consistency of the icing, and the colors are more intense.