|Ices: The Definitive Guide|
|by Robin Weir|
A collection of over 200 recipes from the familiar to the exotic including sorbets, gelatos, parfaits, spooms and ice-creams.
Results 21 - 30 of 58 for buttercream icing
Cook flour and milk over low flame or on top of double boiler. Stir constantly until it forms a heavy paste or pudding. Let cool. When cool, add ...
Cream butter and shortening well. Add vanilla. Gradually add powdered sugar, then add milk. Mix well. Can be stored in covered container in ...
Cream butter and ... at high speed until light and fluffy. Keep icing covered with lid or damp cloth and store in refrigerator when not in use. (3 cups).
In a large ... and fluffy. Keep icing covered with a ... best results, keep icing bowl in refrigerator. When not in use, (1/2 recipe for Frosted Creams).
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.
Combine all and ... a more fluid icing, add 1 teaspoon Karo or corn syrup. ... works well when using decorator tips - such as when making a Wilton cake.
Cream butter and shortening in large bowl with electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time. Blend well. Add milk. ...
Whip above ingredients together. This must look airy and about double the quantity you started with. Using a hand mixer, this will take 15-20 ...
Using an electric ... well blended. This icing will keep in a covered ... refrigerator for several weeks. For over all frosting flowers and decorations.
Cream butter and shortening; beat in sugar, gradually add flour, milk and vanilla. Beat 3-5 minutes. Icing may be tinted for any occasion.
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