|The Ice Cream Machine Cookbook|
|by Melissa Clark|
From rich ice custards to lighter sorbets to low-fat ice milk and frozen yogurts, this cookbook tempts all ice cream lovers.
1 - 10 of 214 for red velvet cake icing
Beat Crisco and sugar in mixer until creamy. Mix milk and flour separate. Then add to above mixture. Add vanilla, beat until creamy and fluffy.
In a saucepan ... between layers and on top and sides. Make sure that shortening used in icing is not soft. It's best to use is straight from refrigerator.
In saucepan, add ... between layers and on top and sides. Make sure that shortening used on icing is not soft. It's best to use straight from refrigerator.
Cook flour and milk until thick; stir constantly. Cool flour and mixture. Beat sugar and butter well with an electric beater. Add vanilla. After ...
Mix first 4 ingredients well. Stir in nuts.
Cook flour and milk until thick. Stir constantly. Cool milk and flour mixture. Beat sugar and butter mixture well with mixer. Cream together sugar, ...
Put in large mixing bowl, and beat until smooth.
butter, Crisco and milk must be at room temperature. Cream butter, Crisco and sugar. Add flour (one tablespoon at a time), milk and vanilla. Beat ...
1. Cream butter, shortening and sugar. 2. Add flour, milk and vanilla. 3. Beat with mixer for about 12 minutes until peaks are formed.
In a small ... and let cool. Cream together sugar, butter, Crisco shortening and vanilla. Add paste after it cools. Beat until smooth. Frost cooled cake.
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