| Larry G |
Does anyone know a recipe or a product that can match the icing on Toaster
Strudel? At first, I thought that the store cake icing (out of the tubes)
would do it, but it isn't buttery enough.
The toaster strudel icing is very smooth, creamy, and buttery. The closest I
can think of is the cream cheese icing on a carrot cake. Would cream cheese
approximate it?
Larry
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| Crystal |
I think a powdered sugar icing recipe would taste the same. It's
basically powdered sugar, butter, and milk. I think this would be the
closest to that icing. Crystal
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| Alan Moorman@visi.com |
On Mon, 13 Sep 2004 18:04:23 -0400, snooy1967@webtv.net
(Crystal) wrote:
>I think a powdered sugar icing recipe would taste the same. It's
>basically powdered sugar, butter, and milk. I think this would be the
>closest to that icing. Crystal
However, most icings would just melt and run off the
strudel.
The people who make factory food know how to make something
with a very dry consistency which will stick on the pastry
in the toaster, and still seem like frosting when eaten.
I don't know, but I assume it is baked onto the strudel at
the factory. . . .
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| Jenn Ridley |
Alan Moorman@visi.com wrote:
>On Mon, 13 Sep 2004 18:04:23 -0400, snooy1967@webtv.net
>(Crystal) wrote:
>
>>I think a powdered sugar icing recipe would taste the same. It's
>>basically powdered sugar, butter, and milk. I think this would be the
>>closest to that icing. Crystal
>
>However, most icings would just melt and run off the
>strudel.
>
>The people who make factory food know how to make something
>with a very dry consistency which will stick on the pastry
>in the toaster, and still seem like frosting when eaten.
>
>I don't know, but I assume it is baked onto the strudel at
>the factory. . . .
The icing is applied after the 'strudel' is removed from the toaster.
It comes in little squeeze packs in the box, one pack per 'strudel'.
jenn
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| Alan Moorman@visi.com |
On Mon, 13 Sep 2004 23:11:41 -0400, Jenn Ridley
<jridley@chartermi.net> wrote:
>Alan Moorman@visi.com wrote:
>
>>On Mon, 13 Sep 2004 18:04:23 -0400, snooy1967@webtv.net
>>(Crystal) wrote:
>>
>>>I think a powdered sugar icing recipe would taste the same. It's
>>>basically powdered sugar, butter, and milk. I think this would be the
>>>closest to that icing. Crystal
>>
>>However, most icings would just melt and run off the
>>strudel.
>>
>>The people who make factory food know how to make something
>>with a very dry consistency which will stick on the pastry
>>in the toaster, and still seem like frosting when eaten.
>>
>>I don't know, but I assume it is baked onto the strudel at
>>the factory. . . .
>
>The icing is applied after the 'strudel' is removed from the toaster.
>It comes in little squeeze packs in the box, one pack per 'strudel'.
>
>jenn
Oh,.......yeah.
Sorry, I was thinking of Pop Tart type stuff.
Well, most frosting recipes which include:
powdered sugar
butter or margarine
a few drops of water or milk
some vanilla
will come pretty close, I think.
There isn't any great mystery about it, I don't think!
(But, then, I was wrong about what you were talking about,
before!)
:-)
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| Wayne |
Alan Moorman@visi.com wrote in news:ssckk0lkjgc27jdlm83673ddgf0tdojmtv@
4ax.com:
> On Mon, 13 Sep 2004 23:11:41 -0400, Jenn Ridley
> <jridley@chartermi.net> wrote:
>
>>Alan Moorman@visi.com wrote:
>>
>>>On Mon, 13 Sep 2004 18:04:23 -0400, snooy1967@webtv.net
>>>(Crystal) wrote:
>>>
>>>>I think a powdered sugar icing recipe would taste the same. It's
>>>>basically powdered sugar, butter, and milk. I think this would be the
>>>>closest to that icing. Crystal
>>>
>>>However, most icings would just melt and run off the
>>>strudel.
>>>
>>>The people who make factory food know how to make something
>>>with a very dry consistency which will stick on the pastry
>>>in the toaster, and still seem like frosting when eaten.
>>>
>>>I don't know, but I assume it is baked onto the strudel at
>>>the factory. . . .
>>
>>The icing is applied after the 'strudel' is removed from the toaster.
>>It comes in little squeeze packs in the box, one pack per 'strudel'.
>>
>>jenn
>
> Oh,.......yeah.
>
> Sorry, I was thinking of Pop Tart type stuff.
>
> Well, most frosting recipes which include:
> powdered sugar
> butter or margarine
> a few drops of water or milk
> some vanilla
>
> will come pretty close, I think.
> There isn't any great mystery about it, I don't think!
>
> (But, then, I was wrong about what you were talking about,
> before!)
>
>:-)
If the icing is going into the toaster, I'd omit the butter. It would
surely cause it to melt and run.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Larry G |
<Alan Moorman@visi.com> wrote in message ...
> Oh,.......yeah.
>
> Sorry, I was thinking of Pop Tart type stuff.
Yeah, these are basically "soft" pop tarts without the frosting. You put
them in a toaster, and then apply the icing afterwards. Thing is, they're
like those fast food ketchap packets, which I usually get more on my hands
than on the food, so I don't like 'em.
I tried those Cake Mates icing tubes, but they were crustier and less
buttery than the Strudel variety. The Strudel icing is softer and more
buttery, like a carrot cake frosting, which is cream cheese, right?
Thanks for the info, everyone. Will see what I can do.
Larry
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