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2. Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding ...
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.
1 Anabelle's whipped cream topping (recipe below; optional) 1 1 / 2 cup all-purpose flour; 1 / 2 tsp salt; 1 / 2 cup vegetable shortening; 5 tbsp ice-cold water; 1 cup heavy whipping cream; 1 / 2 ...
Add egg, sour cream, and vanilla and beat until combined, about 1 minute more. Divide cream cheese mixture among muffin cups. Set tin in a large rimmed baking sheet and place in oven.
Rolled fondant is rolled out like sugar cookies; a stiffer version can be used like sugar paste for three-dimensional sculptural modeling. Poured fondant is a thin, pourable glaze. Ganache, melted chocolate and cream; Powdered sugar glacé, a simple glaze made from powdered sugar and a small amount of liquid (e.g., water). It may be poured ...
When starch is added, the result is called 'pastry cream' (French: crème pâtissière, pronounced [kʁɛm pɑtisjɛːʁ]) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes.
The Oxford English Dictionary gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by confectioners (so presumably it was not yet in common use among mere cooks or amateurs). [3]