Schmane Profile - Allrecipes.com (10038433)

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Schmane


Schmane
 
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Living In: Austin, Texas, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
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Recipe Reviews 25 reviews
Best Buttercream Frosting
This is a great frosting that's smoother and lighter than ordinary buttercream with powdered sugar and butter. We're gluten free so I use corn starch instead of flour. I think it's easier than working with flour because corn starch dissolves more easily and firms up more quickly. Mix 5 tbls of corn starch into half the milk -- whisk until it's all dissolved. Then put it on the heat, and stirring CONSTANTLY on medium-high heat, wait about a minute or two. It will quickly firm up. I continue to stir for another minute, then put the mixture in a bowl to cool in the fridge. Then continue with the recipe as shown. Also -- if you beat the butter and granulated sugar really well for a long time, with soft (warmed to room temp) butter, you'll have a smoother, fluffier frosting. If you use powdered sugar, well, you don't really need the cooked flour because powdered sugar contains corn starch, so you might as well just follow a different recipe.

1 user found this review helpful
Reviewed On: Jun. 7, 2014
Sweet Corn Bread
Really easy to make, cake-like corn bread. It's rich, sweet, moist, and really yummy.

0 users found this review helpful
Reviewed On: Jan. 23, 2013
Buche de Noel
The recipe is delicious and easy. Definitely grease between the parchment and the pan, and then the top of the parchment as well. The cake will fluff up higher than the edges of the pan, but then shrink as it cools. I made some extra cream (doubled recipe) and covered the outside as well, texturing it so it looked log-like. I made sure there was one meringue mushroom per person. Added a couple of sprigs of real greenery, and a dusting of cocoa. It was a huge hit. Lots of whipped cream, but no one complained!

4 users found this review helpful
Reviewed On: Dec. 28, 2012
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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