|by L. J. Hanneman|
This classic book, widely known and used by patissiers is a professional text on the art of patisserie.
Results 41 - 50 of 254 for fluffy white
Heat corn syrup ... Combine unbeaten egg whites, salt and ... boiling syrup, continuing to beat until frosting is fluffy and hangs in peaks from beaters.
In saucepan, combine ... sugar is dissolved. Mix egg whites until they peak. Stir sugar mixture slowly into egg white while beating. Approximately 7 minutes.
In top of ... syrup, water, egg whites, cream of ... layer cake. For Fluffy Cherry Frosting substitute ... 1/4 cup chopped cherries into finished frosting.
In top of ... syrup, water, egg whites, salt, and ... peaks. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls.
Boil syrup until it spins thread. Add to stiffly beaten egg whites slowly. Add flavoring.
Combine flour and ... constantly. Cool completely. Beat butter and sugar until light and fluffy. Add cooled ... and vanilla; beat until smooth and fluffy.
Mix cornstarch and ... aside, let cool slightly. Mix sugar, butter, Crisco and vanilla until fluffy. Add cooked mixture and beat until fluffy and light.
Boil slowly without ... point: 2 egg whites (1/3 cup). Pour ... constantly. Add 1 1/2 teaspoons vanilla. Beat until frosting holds its shape. Spread on cake.
Thick flour and ... Mix sugar, shortening and butter. Cream well. Add cooled flour mixture, a little at a time. Add vanilla. Beat until light and fluffy.
Beat 2 egg whites and vanilla in ... syrup in saucepan until bubbles form around edge of pan, then add to egg whites and beat at high speed until thick.
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