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Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. [1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used.
Topped with fluffy vanilla buttercream frosting, these cupcakes not only taste heavenly, but are also a fun, interactive treat for holiday gatherings. Get the Santa's List-Cakes recipe . PHOTO ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
To carry the nutty-honey of baklava flavor through the entire dessert, the creamy cheesecake center is blended with pistachio paste, honey, and orange zest, then topped with more nuts, and honey ...
The green, white, and red layers of these traditional cookies will add a pop of color to any cookie plate. Plus, they're great for people who prefer a cakey cookie. Get the Rainbow Cookies recipe .
Beat the whites of six eggs. Take a cup and a half of granulated sugar, a cup of milk, nearly a cup of butter, three cups of flour and two teaspoonfuls of good baking powder. Sift the flour and baking powder together into the other ingredients, adding the eggs last of all. Bake in two buttered pans for fifteen or twenty minutes.
It's fluffy, gooey, cinnamon-swirled and comes together in under 1 hour. ... 30 to 45 minutes. To make the icing, heat milk, butter, sugar and vanilla extract in a saucepan, stirring until smooth ...
Cookie Butter Snowflake Crisp. For fans of Rice Krispies treats, meet snowflake crisp, a popular Taiwanese confection. Think of this as a lighter version of nougat, but much easier to make at home ...