Noelle1000 Recipe Reviews (Pg. 1) - Allrecipes.com (11117689)

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Whipped Cream

Reviewed: Nov. 25, 2010
Yes, I will also stress the importance of ice cold, metal bowls and whipping tools. I spent many years of "whipped cream" failure and always thought it was a result of the various brands I bought. I learned that cold is the key to success...and keeping it cold! It will melt like ice cream if kept out of the fridge too long. I still have occasional failures, though. I have always used granulated sugar (Betty Crocker's recipe) I am almost certain now that the granular sugar could cause a separation of the dairy elements & give me a runny result? Cold sugar isnt going to 'melt' like powdered will. Thanks so much for this latest tip! One other note: I bought a container of Roberts Ultra Pasteurized Heavy Whipping Cream at Target. I then was at a different store and decided to get a bit more (I use it in my mashed potatoes : ) and the dairy section ONLY had Roberts "Fresh Whipping Cream". I looked at the ingredients. "Milk, Cream, ...." So, milk is the main ingredient? I looked at the ingredient list of the plain label heavy ultra pasteurized one right next to it...."Grade A Cream" Period. Nothing else. hmmm. I bought the plain label one. When I got home, I looked at THAT Roberts' ingredient list..."Cream, mono-something, carageenan." Yuk?? I usually dont buy plain label, but I'm glad I did. I will start reading labels more closely. My point is that the "Whipping Cream" could also cause problems? Make sure your #1 ingredient is CREAM! ps...I cant wait to try out the new tip!
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White Almond Wedding Cake

Reviewed: Jan. 19, 2010
If time is what I was trying to save by using the cake mix for a base, then this wasnt the cake recipe for me! It took me SEVENTY minutes (not a typo) to sift the cake mix. My arms were sore the next day. I need ideas/help with that! Aside from that, here are the other comments about this recipe - I could taste the 'white box cake mix' flavor. I had hoped that all the other ingredients would have eliminated the 'box cake' flavor. The texture was stunning (my sifting efforts were rewarded) I used butter instead of oil. A comment had said a 9x13 would work fine. Plan on doubling the cook time. I gave it 5 extra minutes. I gave it 10 more. I gave it 10 more. I gave it 7 more. Fifty seven minutes to cook it in a 9x13 airbake pan. Almond Buttercream Frosting on top. It was too much to have almond flavored frosting on almond-flavored cake. The frosting needed the almond flavor either eliminated or reduced. Everyone LOVED LOVED LOVED this cake. It was the best cake I've ever made (and my first sort of 'real' one)..but, I will be on the hunt for a recipe for a 'from scratch' wedding cake. The only good reason I can see for using the cake mix is to save time. It did not do that and tasted like box cake. The heaviness of the cake mix made the sifting 'next to' impossible. I will make this cake again IF I can find a better sifting solution. I couldnt believe how many little hard weird granules are in box cake. That's why I kept at the sifting, in case you were wondering :)
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Almond Butter Icing

Reviewed: Jan. 19, 2010
I used all butter. Shortening has a flavor that I can immediately taste in any recipe (same with cooking oils) What's wrong with good old butter? I whipped it with my whisk attachment until it was light and fluffy. This made the difference! The almond extract could be reduced just a smidge. You can always add more! Just a note about the 'drying' properties. It sets so that it isnt "messy" to the touch. It does get a dry top, but the body of it stays yummy and creamy. So, no, dont stack your sugar cookies...but I would use this recipe in a heartbeat for sugar cookie frosting.
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