34166 simple buttercream icing Recipes
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butter, flour, eggs, at room temperature, sugar and9 Morebutter, flour, eggs, at room temperature, sugar, unsweetened chocolate, broken into small pieces, lightly-salted butter, cut into 12 pieces, sour cream, vanilla, cake flour, unsweetened cocoa powder, baking soda, milk, chocolate buttercream icing (recipe in zaar)1 hour 15 min, 13 ingredients
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Celebration Centerpiecesugar, scant 2 cups corn syrup, water and11 Moresugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.1 hour 10 min, 14 ingredients
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Devil's Food Cake with Vanilla Buttercream Icing (Emeril Lagasse)unsalted butter, softened, unsweetened cocoa powder and12 Moreunsalted butter, softened, unsweetened cocoa powder, unsweetened chocolate, chopped, boiling water, cake flour, all-purpose flour, baking soda, salt, dark brown sugar, granulated sugar, eggs, sour cream, pure vanilla extract, vanilla buttercream icing , recipe follows1 hour 25 min, 14 ingredients
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Buttercream Icing for Cakes and Cupcakesshortening and5 Moreshortening, meringue powder (found in cake stores or even down the cake decorating isle at walmart), water, flavoring (i use 1/2 tsp of buttercream 1/2 tsp almond for the buttercream taste), salt, sugar10 min, 6 ingredients
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Simple Pumpkin Ice Cream Pieready-to-fill graham cracker pie crust and3 Moreready-to-fill graham cracker pie crust, butter pecan ice cream, softened, pumpkin pie mix25 min, 4 ingredients
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Easy Buttercream Icingvegetable shortening, white and5 Morevegetable shortening, white, clear vanilla , so the icing will stay pure white, water, icing sugar, meringue powder, salt15 min, 6 ingredients
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Lemon Poppy Seed Torte With Lemon Buttercream Icinghomogenized milk (not low fat ), lemon juice, poppy seed and19 Morehomogenized milk (not low fat ), lemon juice, poppy seed, lemon zest, finely grated, butter, softened (or hard margarine), granulated sugar, icing sugar (confectioner s), egg yolks , large, vanilla, all-purpose flour, baking soda, salt, egg whites, large and at room temperature, granulated sugar, all-purpose flour, lemon juice, egg yolks , large, butter, cut into 8 pieces (not margarine), lemon zest, finely grated, whipping cream, butter, softened (not margarine), icing sugar (confectioner s)1 hour , 22 ingredients
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Classic Buttercream Icing (No Shortening)butter, unsalted, softened , cut into cubes and3 Morebutter, unsalted, softened , cut into cubes, icing sugar (powdered ), condensed milk, vanilla extract20 min, 4 ingredients
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Wilton's Caramel Buttercream Icingvegetable shortening, butter, caramel ice cream topping and3 Morevegetable shortening, butter, caramel ice cream topping, milk, pure vanilla extract, sugar , sifted (1lb box)10 min, 6 ingredients
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Macadamia Nut Butter Buttercream Icingvegetable shortening, white, clear vanilla, water, water and4 Morevegetable shortening, white, clear vanilla, water, water, icing sugar, meringue powder, salt, macadamia nut butter15 min, 8 ingredients
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