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Neapolitan Doughnuts

Photo: Caitlin Bensel; Styling: Rishon Hanners

Yield

Makes 3 cups of each flavor icing

This recipes makes 3 cups of each flavor of frosting, if that ends up being more than you need to Neapolitan 1 dozen store-bought doughnuts, you can save the leftover icings for dipping other store-bought baked goods like brownies or crispy rice treats. The idea is to make the Neapolitan Icing flavors, then dip to your heart's content. (If you really want to get fancy, make one of our homemade doughnut recipes, let them cool while you prepare the frostings, and then dip them.) These icings will start to stiffen as they sit. They will be good for 1/2 hour after you mix them up. If you want to make them in advance and use them later, place them in a bowl and lay a damp paper towel directly on the surface. And then cover the bowl with plastic wrap and leave at room temperature. If necessary, whisk in an additional 1-2 Tbsp. hot water to recapture proper consistency.

Ingredients

  • Doughnuts
  • 2 dozen store-bought glazed doughnuts
  • Strawberry Icing
  • 4 cups (about 16 oz.) powdered sugar
  • 1/4 cup seedless strawberry jam
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 6-7 tablespoons hot water, plus more for warming spatula
  • Chocolate Icing
  • 4 cups (about 16 oz.) powdered sugar
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 9-10 tablespoons hot water, plus more for warming spatula

How to Make It

  1. To prepare strawberry icing, place powdered sugar, jam, meringue powder, and vanilla in bowl of a heavy-duty stand mixer. With mixer running on medium speed, gradually add 6 tablespoons of the water. Beat until well combined, about 3 minutes, stopping to scrape sides as necessary. If necessary, add up to 1 more tablespoon water, and beat until desired consistency is reached. Set aside.

  2. To prepare chocolate icing, place powdered sugar, unsweetened cocoa, meringue powder, and vanilla in bowl of a heavy-duty stand mixer. With mixer running on medium speed, gradually add 9 tablespoons of the water. Beat until well combined, about 3 minutes, stopping to scrape sides as necessary. If necessary, add up to 1 more tablespoon water, and beat until desired consistency is reached.  

  3. To assemble, place an offset spatula in hot water for 3 to 5 seconds. Dip right edge of 1 doughnut (about 1/3 of doughnut) into chocolate icing, and smooth edges using warm offset spatula; wipe spatula clean. Dip left edge of the square (about 1/3 of doughnut) into strawberry frosting and smooth edges with offset spatula; wipe spatula clean. Transfer to a wire wrack. Repeat procedure with remaining treats. Let sit at room temperature until icing is set, about 30 minutes.