I’m using this recipe
3/4 c. light corn syrup
1/4 c. sugar
Dash of salt
2 egg whites
1 1/2 tsp. or less of vanilla
Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes.
or
1/4 c egg whites (about 2 whites)
1/2 c sugar
1 T barley malt syrup
-Combine sugar and egg whites in large metal bowl or the bowl of a stand mixer. Set bowl over saucepan of gently simmering water and whisk until mixture is hot to the touch and all the sugar has dissolved, about 2-3 minutes. Remove bowl from over water. Using the stand mixer fitted with the whip or a handheld electric mixer, beat meringue at high speed until very thick and billowy and room temperature, about 3-5 minutes.
-Add the malt syrup and whip on low speed for 1 minute.
Which would last longer on cupcakes if I bring them to school?
That’s not what I’m asking. I know to wait till they cool. I mean if I frost them tomorrow morning and bring them to school, will they last?
ok, so i know this might seem like a stupid question. I’m going to make Chewy Chocolate Chip Cookies, and in the recipe it says "Cream the cold butter and sugar together by beating them until they are smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor.". Thing is though is that it’s really hard to mix the cold butter and sugar together.
I found this recipe on food network, but ti calls for me to use a double boiler to create a frosting.. Must i use the double boiler? Or could i just put the ingredients into a stand mixer and whip it? Would it work just as fine? Please let me know asap!
I discovered that Wal*Mart’s store brand Sugar Free/Fat Free French Vanilla Pudding Mix is the best tasting instant pudding I’ve ever tried.
It is VERY good on its own, but I’m getting tired of the same old thing so I got out my Stand Mixer and whipped a packet of low fat cream cheese then slowly added in 1 1/2 cups 1% milk, then slowly added the Sugar Free Pudding Powder and whipped it until it was fully incorporated.
I put it in a gram cracker crust and then took some cherries that were starting to get old and simmered them in to a very loose jam and added "Sour Salt", citric acid powder, to sharpen the flavor and help preserve it, cooled the syrup, and spread it on top of the "Cheesecake" and chilled to set.
So, I used low fat cream cheese, low fat milk, no fat/sugar pudding mix, and fresh cherry syrup on top.
