Icing and Frosting

Seven days

A simple cream cheese frosting is made with

3 ounces( 1 package) cream cheese

1tbsp warm water not boiling **

1 tsp vanilla extract

3 cups sifted confectioners sugar

beat butter water and vanilla gradually add the sugar and beat until smooth

you should let me know if you liked the frosting and how it went with your cake or cupcakes =)

5 grams

I think no sugar is best,I use Splenda 2 cups,if you have to use real sugar 1 1/2 cups to a gallon

Ready to roll icing, also known as fondant, is fairly easy to make. Mix in a bowl, one third cup of butter, one third cup of light corn syrup, one teaspoon of vanilla, one half teaspoon of salt until smooth. Next, mix in one pound of sifted powdered sugar. The fondant is now ready to roll. To change the color, add small amounts of food coloring. To change the flavor, replace the vanilla with other flavored extracts.

1 ounce = 28.34 grams

Therefore:
5 ounces = 141.7 grams.


5 ounces = 142 grams (rounded to nearest whole gram).

yes, they are very similar. Cream of tartar is only slightly less acidic.

The time required for buttercream to develop a firm crust depends on a number of factors, including the proportion of ingredients used, the temperature of the ingredients when combined, and the temperature and humidity of the room. Generally, if you want to be certain the buttercream crusts over fully, you should leave the cake uncovered overnight. It will crust more quickly in the refrigerator, but will still take several hours.

> It would take several days for buttercream frosting to become completely hard all the way through. Even then it will be quite soft. Hard icing decorations are not made out of buttercream but out of royal icing.

If you want a thick icing, take some Cream Cheese, Vanilla Extract, and Sugar. Delicious thick cream cheese frosting. Or you can take some powdered sugar and water for a thin glaze.

There are hundreds of types of icing. I suggest you do an internet search for the type you are interested in and see what recipes you find.

a pallette knife, its is smooth for frosting or icing surfaces

Chocolate frosting is always a classic and will go great with coffee cakes. My advice is that the simpler your frosting it is, the more extravagant and elegant it will look on your coffee cake.

One cup is 250 gm. So 175 gm is 175/250, which is roughly 7/10 or very close to 3/4 of a cup.

Chocolate

The butter in buttercreme icing is just used as a flavor additive. I would be careful using margarine that may have a different taste. I would advise using a butter-flavored margarine if you decide to make the substitution.

You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.

It depends how many grams are in the cup. If you know this then just half it and that is the answer. If you don't then well I'm not sure how to do it.

to make fluffy frosting i would say loook for a frosting recipe that only uses egg whites no yolks like a 7 minute frosting sadly i don't have the frosting on me but it is a good one it takes a little work because you need the stove but its really good

a similar one is a marshmellow frosting

marshmallow frosting

3 egg whites

2 cups light corn syrup 1/2 tsp salt

2 cups sifted confectioners sugar

1 tbsp vanilla extract

for 5 min on high beat the egg whites corn syrup and salt. then on low add the sugar and vanilla.

let me know if it worked out how you wanted it to be =D

for as long as you want to in a conducive place

Look in specialty shops, baking shops, large or well-stocked grocery stores, and online.

Go to www.hardtofindgrocer.com

or www.crossroadsmarket.com they have it there.

Yes, you can freeze coconut-pecan frosting. To do so, transfer it to an airtight container or a freezer-safe bag, ensuring to remove as much air as possible to prevent freezer burn. When you're ready to use it, thaw the frosting in the refrigerator overnight and give it a good stir before applying it to your baked goods. Keep in mind that the texture may change slightly after freezing, but it should still be delicious.

You would use the "sweet" or unsalted variety if possible. Or, you could just use common margarine.

CHOCOLATE BUTTERCREAM ICING 1-2 tbsp. milk

1 tbsp. (2 oz.) cocoa powder

6 tbsp. (3 oz.) soft butter

3/4 c. (6 oz.) confectioners' sugar Put the butter in the bowl and cut into small pieces. Beat hard with wooden spoon and stir until soft and creamy. Sift the sugar and cocoa powder into the bowl a little at a time, mixing well with butter. Then stir in the milk.

To make a fluffy, peanut butter icing, combine butter, creamy peanut butter, milk and confectioner's sugar. Mix ingredients well with an electric mixer.

You could substitute another fat for the butter. Shortening would work.

Yes.

Mascarpone IS safe to eat during pregnancy.

brie, camembert, blue veined cheeses and a list of others, are NOT.

Yes.