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This thread is about Baking.

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Elizzybeth:
I forgot the context of this thread, which meant that Tania's post made me freak out a little.


--- Quote ---"recipe..."
--- End quote ---

Okay, sure, this is a baking thread.

--- Quote ---"for disaster"
--- End quote ---
What?

--- Quote ---"yeast infection"
--- End quote ---
What the fuck?  What thread am I in?  A yeast infection is a pretty big disaster, I guess, and I know this forum is pretty sexually open and whatnot but people don't usually talk about problems with their lady bits in such graphic det--

--- Quote ---"muffin can stop me now"
--- End quote ---
Oh, right.  Emaline's bakery.

For the record, though, I actually genuine endorse the last suggestion.  Something like this:
?

Emaline:
I actually really like all of those names. They are fantastic!

elizaknowswhatshesfor:
FROSTING/ICING.

Recipes please...Preferably with no butter & good for piping. I've been experimenting for a month & I'm having a super hard time getting it right.....

tania:
i use this one sometimes, which involves shortening instead -

2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

1. cream shortening until fluffy, add confectioner's sugar and continue creaming until well blended
2. add salt, vanilla, and whipping cream blend on low speed until moistened. add additional whipping cream if necessary (up to 2 ounces)
3. beat at high speed until frosting is fluffy

i strongly suggest halving or even quartering this recipe though unless you are making literally one hundred cakes or a million cupcakes, this recipe gives you a LOT of frosting. i made it for about 50 cupcakes last time i baked and still had a really ridiculous amount left over, something like 4 or 5 cups.

and here's one involving cream cheese and whipped cream that sometimes pipes a little bit chunky but tastes amazing so i am posting it regardless.

1 (8oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

1. in a small bowl beat whipping cream until stiff peaks form; set aside
2. in a large bowl combine cream cheese, sugar, salt and vanilla
3. beat until smooth, then fold in whipped cream

this one makes a more tolerable amount of icing, good for abput 30-40 cupcakes.

Lines:
Cream cheese icing is the best. It's a little firmer and pipes pretty well. And it has cream cheese in it. Can't go wrong with cream cheese (unless you're vegan or something).

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