|Ducasse Flavors of France|
|by Linda Dannenberg|
The most anticipated and important French cookbook in many years, Ducasse Flavors of France is a new classic.
1 - 10 of 260 for red velvet cake frosting
Cook stirring constantly, ... fluffy. Swirl on cake and refrigerate for 3-4 hours before serving. Any cake with this frosting MUST be kept in the refrigerator.
Cream shortening, sugar ... This is one RED CAKE, but delicious! TO MAKE FROSTING: Cook flour ... flour mixture and beat until fluffy. Serves: 10 to 12.
Cook flour and milk together to the pudding stage and set aside to cool. Mix butter and Crisco and sugar with electric mixer until fluffy about 5-7 ...
Cook flour and milk to pudding stage stirring constantly until thick. Cool. Cream butter and crisco. Add sugar and beat until creamy. Add cooked ...
Combine milk and ... fluffy. Combine both mixtures and add 1 teaspoon vanilla. Beat at high speed until fluffy. Spread on cake when cake is completely cooled.
Cook flour and ... constantly. Let cool. Cream butter and vanilla with sugar. Add to cooled flour mixture. Beat until ready to frost. Frost cooled cake.
CAKE: Mix Crisco ... buttermilk. Add salt, red food color, cocoa ... to 35 minutes. FROSTING: Combine milk, ... Add mixture together. Beat until smooth.
Cream butter, Crisco and sugar. Add 3 tablespoons flour, one tablespoon at a time. Add 2/3 cup milk. Add vanilla extract. Beat well, 8 to 10 minutes.
Cook milk and ... thick. Set aside to cool. Cream butter, sugar and vanilla. Add to completely cooled mixture and frost between each layer and on top of cake.
Cook milk, flour and salt to a pudding state, set aside to cool (be sure its cool before adding to rest). Cream Crisco and butter. Add sugar until ...
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