|The Robert Rose Book of Classic Desserts|
|by Robert Rose|
In an ultimate collection of after-dinner delights, diners can choose from over 100 recipes for the most scrumptiously satisfying desserts ever ta...
1 - 10 of 99 for buttercream frosting from
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In a food ... For a stiffer frosting, add a ... confectioners sugar on very low speed (or use the bowl cover), as it has a tendency to splash out of the bowl.
Beat sugar, butter, ... and smooth. If frosting becomes too thick, ... consistency. Makes about 2 1/2 cups frosting. .J.H. See also: Buttercream Frosting
1. Cream butter. 2. Combine sugar and cocoa. 3. Add sugar and cocoa mixture to butter 4. Add milk to and butter mixture. I would start with 2 tbsp. ...
Preheat oven to ... 10 minutes; remove from pans. Cool completely. Frost and decorate with Buttercream Decorating Icing. Beat ... until use. Yield: 3 cups
In a heavy ... is dissolved. Remove from the heat. Add ... necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Soften the butter so it will be easy to mix. In a bowl, combine confectioners' sugar, egg white, butter, Crisco, and almond extract. Whisk until ...
Cream butter or shortening. Add remaining ingredients and continue creaming until mixture is well blended, light and fluffy. Will frost 2 cake layers.
In small mixer bowl cream butter. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional milk may be ...
Mix sugar, flour ... until thick. Remove from heat and pour ... be refrigerated until serving time. It makes a little more than enough for a 9 x 13 cake.
Cream shortening until fluffy; add sugar and continue creaming, until well blended. Add salt, flavoring and whipping cream. Blend on low speed until ...
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