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    Buttercream Frosting Recipe: Ingredients

    Uploaded by

    Grace Dinaya
    The document provides recipes for buttercream frosting, royal icing, rolled fondant, and vanilla pound cake. The buttercream frosting recipe calls for shortening, butter, confectioner's sugar, vanilla, and milk. The royal icing recipe requires meringue powder, confectioner's sugar, and warm water. The rolled fondant ingredients include gelatin, water, glucose syrup, glycerin, shortening, vanilla, and confectioner's sugar. Finally, the vanilla pound cake calls for butter, flour, sugar, eggs, vanilla, and salt.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Buttercream Frosting Recipe: Ingredients

    Uploaded by

    Grace Dinaya
    173 views4 pages
    The document provides recipes for buttercream frosting, royal icing, rolled fondant, and vanilla pound cake. The buttercream frosting recipe calls for shortening, butter, confectioner's sugar, vanilla, and milk. The royal icing recipe requires meringue powder, confectioner's sugar, and warm water. The rolled fondant ingredients include gelatin, water, glucose syrup, glycerin, shortening, vanilla, and confectioner's sugar. Finally, the vanilla pound cake calls for butter, flour, sugar, eggs, vanilla, and salt.

    Original Description:

    Fondant Cake Recipe Royal Icing Recipe Buttercream Frosting recipe

    Original Title

    recie5th

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    The document provides recipes for buttercream frosting, royal icing, rolled fondant, and vanilla pound cake. The buttercream frosting recipe calls for shortening, butter, confectioner's sugar, vanilla, and milk. The royal icing recipe requires meringue powder, confectioner's sugar, and warm water. The rolled fondant ingredients include gelatin, water, glucose syrup, glycerin, shortening, vanilla, and confectioner's sugar. Finally, the vanilla pound cake calls for butter, flour, sugar, eggs, vanilla, and salt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    173 views4 pages

    Buttercream Frosting Recipe: Ingredients

    Uploaded by

    Grace Dinaya
    The document provides recipes for buttercream frosting, royal icing, rolled fondant, and vanilla pound cake. The buttercream frosting recipe calls for shortening, butter, confectioner's sugar, vanilla, and milk. The royal icing recipe requires meringue powder, confectioner's sugar, and warm water. The rolled fondant ingredients include gelatin, water, glucose syrup, glycerin, shortening, vanilla, and confectioner's sugar. Finally, the vanilla pound cake calls for butter, flour, sugar, eggs, vanilla, and salt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Buttercream Frosting Recipe

    Ingredients:
     1 teaspoon Imitation Clear Vanilla Extract - 8 oz.
     1/2 cup solid vegetable shortening
     1/2 cup (1 stick) butter or margarine (softened)
     4 cups sifted confectioners' sugar (approximately 1 lb.)
     2 tablespoons milk

    Procedure:
    1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in
    vanilla.
    2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and
    bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
    3. Gradually add milk or water; beat at medium speed until light and fluffy.
    Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations
    like flowers. However, it will need to be thinned for icing cakes and borders.
    For Pure White Icing (stiff consistency): Omit butter; substitute an additional cup shortening for
    butter and add teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.
    Royal Icing Recipe

    Ingredients:
     3 tablespoons Meringue Powder
     4 cups (about 1 lb.) confectioners' sugar
     5 tablespoons warm water

    Procedure:
    1. Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a
    heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

    Helpful Hints:
    Keep all utensils completely grease-free for proper icing consistency.
    For stiff icing: Use 1 tablespoon less water.
    When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
    For thin icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free
    spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper
    consistency.
    Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be
    a food safety issue) or dried egg whites; neither will produce the same results as Meringue
    Powder.
    To store: Store royal icing in an airtight container at room temperature for up to two weeks.
    Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct
    consistency.
    Rolled Fondant

    Ingredients:
     1 (.25 ounce) package unflavored gelatin
     1/4 cup cold water
     1/2 cup glucose syrup
     1 tablespoon glycerin
     2 tablespoons shortening
     1 teaspoon vanilla extract
     8 cups sifted confectioners' sugar

    Procedure:
    1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of
    double boiler and heat until dissolved.
    2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted,
    remove from heat and stir in vanilla. Mixture should cool until lukewarm.
    3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a
    wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at
    a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is
    smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if
    too stiff, add water (a drop at a time). Use fondant immediately or store in airtight
    container in fridge. When ready to use, bring to room temperature and knead again until
    soft.
    Vanilla Pound Cake

    Ingredients:
     2 cup (4 sticks) unsalted butter, room temperature, plus more for pan
     4 cups all-purpose flour (spooned and leveled), plus more for pan
     2 cup sugar
     8 large eggs
     4 teaspoons pure vanilla extract
     1 teaspoon salt

    Procedure:
    1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set
    aside.
    2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add
    eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on
    low, gradually add flour, beating just until combined (do not overmix).
    3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with
    aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire
    rack, and turn upright to cool completely.
    https://www.marthastewart.com/337155/vanilla-pound-
    cake?fbclid=IwAR2wJkD8GBRt6c3KYCICRgVvCu6qfgKH4DR1zu9bpmrhDpbLlc0e1CwSyNA

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