|by Sangeeta Khanna|
Ice cream, a worldwide favorite, is immensely popular in India. This book gives several recipes for home-made ice creams and kulfis.
11 - 20 of 1,440 for whipped cream icing
Mix flour with ... (like paste). Cool. Cream shortening and butter ... thoroughly mixed and icing appears like whipped cream. Add a ... This will generously ice a 2 layer cake.
Cream butter, shortening, confectioners' ... (and vanilla if desired), a little at a time. Beat well, around 15 minutes. Icing should be kept refrigerated.
Then cool 10 minutes. Beat 10 minutes with mixer. Add thickening. Beat with mixer until smooth.
Mix milk and cornstarch. Cook until thick and cool. Beat in sugar and vanilla. Beat until light and fluffy.
Mix cornstarch and ... then refrigerate until ICE cold. Overnight is best. Cream mixture until light ... with cornstarch mixture. Whip until fluffy. After icing the cake press ... if desired, to taste.
Mix milk and flour. Cook to form a paste. Cool; beat butter and sugar. Add the flour mixture and beat and beat and beat (until fluffy).
Blend butter and sugar together. Beat well. Add milk and keep beating. Add boiling water a little at a time. Beat stiff. May separate, but ignore, ...
1. Cream together Crisco and ... beating. 3. Add confectioners' sugar. 4. Gradually add small amounts of warm milk. 5. Continue to beat until creamy and smooth.
Cook flour and milk to thick paste and cool. Put in electric beater and beat 10 minutes. Spread on cake and sprinkle with coconut.
Mix together first 2 ingredients. Cook to thicken and cool; set aside. Beat together 1/2 cup Crisco and 1/2 cup butter for 4 minutes. Add to this 1 ...
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