1 - 10 of 20 for frosting bakery

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Cook milk and flour to thick paste and cool. Cream together Crisco and sugar. Add flour paste and vanilla. Whip.

Cream at high speed for 5 minutes. This frosting will remain soft. Great for decorating.

In pan heat until thickened to paste the flour and milk. Cool to lukewarm. Cream shortening, sugar and salt; add paste and 1/2 teaspoon vanilla.

Beat ingredients until smooth. Store any remaining frosting in covered dish in refrigerator. Keeps 2-3 weeks.

Beat all ingredients except egg whites on high speed for four minutes. Add egg whites and beat four more minutes.

Blend on medium speed with hand mixer, can add more water by teaspoon if it's too stiff. Can be colored and stored for up to 1 month.

Beat 5 minutes with electric mixer. This makes a large amount and keeps soft in refrigerator.

Blend all ingredients together except eggs. Add 2 unbeaten egg whites. Beat until fluffy.

Mix Crisco and flour, add sugar and water little at a time. Add more sugar and water using low speed of mixer. Add flavoring.

Combine and beat until very fluffy.

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