Icing and Frosting

Yes but it isn't good for them. The milk can give cats diarrhea. And the sugar isn't good for them. Cats are carnivores and should eat a meat-based diet. Junk food will just make them fat, which can cause heart disease and diabetes, just like it can in humans.

Although it will still be edible, icing sugar will start to dry and crack after a few months.

dependsx on the product like if it was contaminated before frosting. what did you frost it in. i tried frosting a fish freash from a market for 6 yrs for an experiment i took it out cookinh frying it on a pan. surprize surprize dead baby maggots

I found the following on an article by Pat Lock.

The title 'royal' was given to royal icing after being used on Queen Victoria's wedding cake in 1840. Francatelli, the Queen's famous French chef, published a book in l864 in which he describes how to ice a wedding cake with a mixture of egg whites, sugar and lemon juice beaten together. He wrote 'use this icing to mask the entire surface of the cake with a coating about a quarter of an inch thick'.

But, long before the above date this type of icing was in use. A cook, wrote in 1789, that she spread it over cakes with the aid of a board or a large feather! And then placed it in front of 'a great fire' to dry.

So we can see royal icing has been popular for many years. The simple ingredients, egg white and icing sugar create a dazzling icing, making it the perfect choice for wedding cakes. Dried egg whites can be used instead of fresh. Not only does this save having a surplus of egg yolks, but also the icing is whiter than icing made with fresh whites.

Yeah I know what Ice King means... a BIG NERD!

Usually it can be, yes.

The brand "I can't believe it's not butter" is actually margarin. The difference between margarine and butter is that butter is a cream where margarine is vegtable oil and bleached to look like butter.

Icing sugar is not normally measured by the ml, since mls are designed for liquids only. ( Measuring icing sugar by the mil is highly inadvisable due to the large potential for inaccuracies.) It would be best to find a weight measurement for icing sugar to convert to cups, if the measurement must be in cups.

If you want my personal thought, which may not be correct, I think maybe in the next day it will ROT and stink. If it's a type of cheese, yeah, it will stink and rot. Cream cheese should not sit out at room temperature for more than 2 hours. Less time is better.

Best to use softened butter (room temperature). That will be plenty soft enough. If you use melted butter (example for cookies, etc.) your batter will spread too much in the initial cooking and baked cookies will be paper thin and hard as a rock!
Melted butter is also hot, and can curdle milk if mixed. Not good.

67% fat / Fat to 500g flour is 330g

In some cases yes, but not if you're making icing. Icing sugar is far finer grained, and as such caster sugar will not be an adequate replacement in this case. (Your icing will be granular and not set properly).

You may be able to if it's a meringue recipe, but you'd be better off finding a recipe that does not use icing sugar to begin with.

In 1872 cream cheese was invented by dairyman William Lawrence of Chester NY. He started selling his cheese in 1880 in foil under the name of Philadelphia cream cheese. In 1903 the Phoenix cheese company bought the business and with it the cream cheese brand and in 1928 Kraft bought it from Phoenix. They still own it. James Kraft invented pasteurized cheese in 1912. Here is another bit about cheese. Cheesecake has been traced all the back to 776 AD in Greece being served for the Olympic games, but cheese making can be traced back 2,000 years.

2 ounces usually is about the amount that one cupcake will weigh.

It is mostly used in foods such as cookies, candies and cakes

Glycerine is a viscose, clear, colourless liquid with a slightly sweet taste. It is mainly used to soften icing. It can be added to homemade royal icing to soften the icing, making it easier to eat.

All you will do is simply make a frosting (or buy some store bought frosting already made) and add a lot of green food coloring. To make homemade frosting you can find several variations of frosting recipes at www.allrecipes.com , www.foodnetwork.com , and www.recipezaar.com . A chocolate frosting might be more difficult to make green but it would probably end up as a darker color than a white frosting.

907.18 grams. To convert grams to pounds, you need to take the mass in grams and multiply it by 0.0022046. If you're going from pounds to grams, then you need to take the weight in pounds and multiply by 453.6. Gram is a mass; you can convert it to kilogram, ton, milligram, pound, ounce, or similar units of mass. Conversion from these to volume such as liters, gallons, quarts, pints, and cups, and can only be converted to each other if you have the specific item being measured, as each item has a different density.

If you have over-salted meat or fish then you're out of luck. If you are making sauces, soups or stews then add one large peeled potato (the potato sucks up the extra salt.) Taste test (best way) and if it's still too salty leave the potato in the mixture for another 20 minutes or so until you get the taste you want. Then remove potato.

You can use margarine. In a real pinch, you can use shortening or lard, but like butter and margarine, they need to be "fluffed up" in order to be of a pleasant consistency.

Glucose is just the molecular name for sugar. Sugar is used in fondant to give it color, texture, and a sweet taste. It also allows it to be formed and shaped easily.

Frostings that are made without cornstarch and powdered sugar are thickened by cooking and beating. The beating incorporates air into the sugar syrup, producing a spreadable frosting.

no its not made out of icing sugar but pure cane sugar (flavoured)