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Results 71 - 80 of 332 for light frosting
Blend sugar, cocoa and salt ... without stirring until frosting reaches 232 degrees or very ... until creamy spreading consistency is reached.
Boil sugar and corn syrup ... stiff, but not dry. Add vanilla and beat until frosting holds its shape when dropped from beater back into the bowl.
Place ingredients over rapidly boiling ... 7 minutes. Remove frosting from heat. Add 1 tsp. ... frosting is the right consistency to be spread.
Combine sugar, corn syrup and ... minute of beating. Frosts 2 (8 or 9 inch) ... cake. Pink Mountain Frosting: Substitute maraschino cherry juice for water.
Melt chocolate and butter in saucepan. Add 3 cups sugar, cream, salt all at one time. Beat until smooth. Cook over low heat stirring until ...
Cream butter in small mixer ... Beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. About 2 cups frosting.
77. LEMON FROSTING
Combine confectioners' sugar, salt and ... and creamy. Add more sugar to thicken or enough water to thin frosting until of spreading consistency.
Combine cocoa and confectioners' sugar. ... spreading consistency. Add vanilla. This recipe makes 2 cups, which will frost approximately 30 cupcakes.
In a double boiler, combine: Cook, beating constantly with egg beater or electric mixer until mixture forms peaks, about 7 minutes. Remove ...
For frosting: In medium sauce pan, ... shape. For filling: Whip cream with sugar and vanilla; refrigerate. Place whip cream between cake layers.
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