DFLEON Recipe Reviews (Pg. 1) - Allrecipes.com (1389363)

cook's profile

DFLEON

Reviews

Photos

Recipes

Menus

 
View All Reviews Learn more

Rick's Special Buttercream Frosting

Reviewed: May 11, 2001
This recipe is similar to the SPECIAL BUTTERCREAM FROSTING RECIPE also submitted by Rick (slightly diff. recipe with cream) - This is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I also used real vanilla powder (less color than extract). With 6oz heavy cream instead of the milk, it becomes a terrificly rich, light and fluffy frosting that spreads beautifully. You could beat in slightly more sugar to part of the finished frosting if you want to use it to pipe roses (but don't use that much sugar to cover the whole cake).
Was this review helpful? [ YES ]
87 users found this review helpful

Special Buttercream Frosting

Reviewed: May 11, 2001
This really is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I also used real vanilla powder (less color than extract). With the heavy cream, it becomes a terrificly light, fluffy frosting that spreads beautifully. You could beat in slightly more sugar to part of the finished frosting if you want to use it to pipe roses (but don't use that much sugar to cover the whole cake).
Was this review helpful? [ YES ]
159 users found this review helpful

Rolled Fondant

Reviewed: May 7, 2001
The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.
Was this review helpful? [ YES ]
733 users found this review helpful

Fondant Frosting

Reviewed: May 7, 2001
Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).
Was this review helpful? [ YES ]
64 users found this review helpful

Marzipan

Reviewed: May 7, 2001
It isn't necessary to eat frostings with raw eggs anymore. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).
Was this review helpful? [ YES ]
68 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States