|by Marion Bennion|
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dietician...
Results 1 - 10 of 43 for mock cream frosting
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I used 1 ... thick as paste. Cool. Cream shortening, butter and sugar in mixer for 4 minutes. Add cooled paste and beat 4 minutes more. Blend in vanilla.
Cook flour and milk until thick; cool. Add remaining ingredients gradually; beat 4 minutes longer. Beat until thick with electric mixer.
Cook milk and flour until thick and completely cool. Mix butter, vanilla, and powdered sugar in small mixer bowl. Add cooled white sauce and beat ...
Blend together. Cook until thick. Cool to lukewarm or cooler. Beat: Add milk mixture and beat well, about 10 minutes. don't underbeat. I use an ...
In a bowl, cream butter and sugar ... completely. Add flour mixture gradually to creamed mixture and mix well. Add vanilla and mix well. Spread over cake.
Boil flour and milk until thick, then cool. Cream butter, sugar, salt, and vanilla. Add cooled mixture, beat until fluffy. Add powdered sugar and beat.
Boil flour, vanilla, and milk until pudding. Cool thoroughly. Add rest of ingredients. Mix all together until thick and creamy, about 4 minutes.
Cook flour and ... thickened milk to this and beat thoroughly. Put frosting on cooled cake. Refrigerate. Yields one 9 x 13 inch frosted cake. Do not double.
Cook milk and flour until thick. Let cool slightly. Mix Crisco, butter, sugar and vanilla. Beat until fluffy, add milk mixture and beat well.
Cook flour and milk until thick and cool. Beat other ingredients until smooth and add milk and flour mixture (cooled first). Continue beating until ...
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