|From A Cook To Professional Chef|
|by Benny Diaz|
From A Cook To Professional Chef takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and f...
1 - 10 of 92 for cooked frosting
Result Page: 1
Combine ingredients in a medium sized heavy-bottom saucepan. Cook until mixture forms ... rolling boil until lukewarm. Beat until spreading consistency.
Cook flour and milk ... smooth and creamy. Add vanilla to the sugar and butter mixture. Beat together well. Then add flour to sugar mixture and again beat.
Add salt to egg whites and beat to soft peak. Gradually add sugar and beat until smooth and glossy. Slowly add Karo syrup. Beat after each addition ...
Beat egg whites ... gradually, beating until glossy. Beat in syrup a little at a time. Beat until frosting peaks. Fold in the vanilla. Frosts a 2 layer cake.
Beat eggs and salt until in peaks. Add sugar slowly beating. Add Karo slowly by beating until peaks form. Add 1 teaspoon vanilla.
Cook 2 tablespoons flour ... cup butter, 1/4 cup Crisco, and 1/2 cup sugar. Add 3 to 5 teaspoons vanilla. Mix all ingredients together; beat for 5 minutes.
Add salt to egg whites and beat with beater until frothy and white. Gradually add sugar, beating until smooth and glossy. Slowly add Karo syrup and ...
Add 1/4 teaspoon ... continue beating until frosting stands in peaks. Fold in 1 1/4 teaspoon vanilla. ... enough for top and sides of two 9-inch layers.
Combine all ingredients ... peaks form. Scrape into medium bowl and beat until thick and spreadable. Makes enough to frost two 8 inch layers or 12 cupcakes.
Cook milk and flour ... minutes. Gradually add 1 cup sugar. Beat 4 minutes. Add paste. Beat 4 more minutes. Makes enough for 2 layer cake or 24 cupcakes.
Result Page: 1
top of page