|A Basket of Berries|
|by Val Archer|
A charmingly illustrated collection of delectable recipes, botanical information, poetry, and lore for 31 favorite berries.
1 - 10 of 175 for fluffy frosting
Mix butter, cocoa powder, and sugar in medium mixing bowl. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture ...
Shake flour and ... in bowl until fluffy and creamy, 4 ... again. Now add cooled paste and beat until thick and fluffy, 4 minutes with mixer. Add vanilla.
Combine and melt ... electric beater until fluffy. Fold in ... high speed until sugar is dissolved. NOTE: Frosting not suitable in very hot humid weather!
1. Grease 3 ... 1 hour before frosting. 7. Prepare ... beating constantly. Continue beating on high speed until stiff, glossy peaks form. Frost cake and serve.
In a medium ... cake layers. After frosting cake, let stand, ... temperature for about 1 hour; then store, covered, and frosting will stay soft for about 3 days.
Mix sugar, egg white and cream of tartar. Add boiling water. Beat with electric mixer at high speed for 5 minutes or until fluffy.
Boil sugar, water and cream of tartar together until it reaches 242°F on candy thermometer. While syrup is cooking, beat egg whites until stiff ...
Beat cream cheese until creamy. Blend in sugar, milk and extract. Fold in whipped topping and coconut. It will frost top and sides of 2 (8" or 9") cakes.
Combine egg white, ... beater or on high speed with an electric mixer until frosting will stand in stiff little peaks, about 4 minutes. Do not refrigerate.
Mix flour and ... Crisco, salt and vanilla. Add cold flour mixture; beat with electric mixer for 15 minutes. This is important! Makes a beautiful frosting.
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