Lenise Lee-Streeter's Page

Love to have you attend the Cupcake Competition for Bakers and Decorators that I am coordinating.  The event will be held September 17, 2011 in Beacon NY.  Classes begin on the 16th.  You do not have to be a professional to enter in either the Baking or the Decorative Divisions.  There are appropriate categories from the ages of 4 up through Masters.  Please visit:  www.shavkin.com for info, applications, forms and updates.  Lots there to find out about this wonderfully planned show and competition.  Any questions, etc., please do not hesitate to contact me.  Regards, Diane  By the way, the hotel is now taking reservations at a reduced rate.

Agave Cream Cheese Icing:

3 parts egg whites

4 parts agave nectar

8 parts butter (softened to room temp and cut into quarter sticks)

4 parts cream cheese (softened to room temperature)

 

Place agave nectar and egg whites into stainless bowl or doubler boiler, and whisk vigorously over simmering water to approx 165 degrees.  Transfer mixture to electric mixer and beat on high speed to a medium peak.  Switch to low speed for approx five minutes to lose approx one third of air volume.  Add butter to mixture 1/4 stick at a time WITHOUT STOPPING until all the butter is gone,   Whip the mixture until reincorporated.  (this will take a while with the agave instead of sugar, be patient, sometimes switching to a paddle halfway through helps)  When it looks like butter cream begin to add your cream cheese a little at a time until fully incorporated, whip with a paddle to desired consistency.  Add more agave nectar to taste.