Best Marzipan Frosting Recipes

BÛCHE DE NOËL (FILLING, FROSTING & MARZIPAN MUSHROOMS)

Steps:

• For filling: Whip cream until light. Add sugar and extract & whip until heavy, adding stabilizer as cream whips. Unroll cake and spread with cream. Roll up filled cake & place it seam side down on a serving plate. For frosting: Melt chocolate in double boiler over simmering, very hot water (lightly boiling is fine but do not let the bottom of the pan touch the water). Add the marzipan to the melted chocolate and stir to blend. Add a few T of cream and blend further. When smooth, remove from heat and replace hot water with ice wather. The bowl can touch the water at this point. Using a hand mixer or heavy wire whisk,mix the frosting over the iced water until it gets cold and begins to stiffen. It should be stiff enough to hold it shape and not slide off the cake onto the serving plate but not so stiff that it won't spread. Spread frosting on cake using a knife dipped in water to keep the process going. Be careful not to tear the cake. When done, run the tines of a fork long-wise thru the frosting to simulate the look of tree bark. For the mushrooms: Roll marzipan into various sized small balls (around 1" in diamter).Push the blunt end of a chopstick or similar tool into one side to make space for a stem and to form the mushroom into the desired shape. Make stems by rolling small bits of marzipan between your two palms (like making clay snakes) and then "smush" the stem into the hole. Dip tops of mushrooms into cocoa powder or dust with cocoa by using a pastry brush. Make enough to give each person at least one mushroom with their slice of Bûche de Noël. When you make the mushrooms, be on the lookout for thieves. I keep an extra tube of marzipan on hand just in case I need to make more! Decorate the plate with seasonal greens, berries,pine cones and the marzipan mushrooms. Joyeux Noël a tous!

APPLE BUTTER ROLLS WITH HONEY MARZIPAN FROSTING

Steps:

• For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
• Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
• When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
• For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
• When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.

ALMOND CUPCAKES WITH BLUEBERRY TEQUILA FILLING, TOPPED WITH MARZIPAN AND ACAI BERRY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil until fine crumbs are formed. Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
• Roll out the marzipan evenly to 1/8-inch thickness. Cut out 12 (2 1/2-inch) round disks using a cookie cutter.
• To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Blueberry Tequila Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Place 1 marzipan disk on top of each cupcake. Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the marzipan disk in a circular motion. Garnish with thinly sliced almonds on top and serve.
• Mix all the ingredients in a mixing bowl until combined.
• In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese. Slowly add the powdered sugar and mix until combined. Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy.

MARZIPAN FROSTING RECIPE

Steps:

• Crumble half the marzipan into food processor. Whirl until it forms fine crumbs. Add half the butter and whirl until it's smooth. Beat in the remaining ingredients.