Re: Kosher symbols/

[Guest guest]

:

He is ok with corn and I have made some with powdered sugar, dairy free

milk. It just never tastes as good as those cans. Maybe you could give me

some pointers. I really don't think my frostings taste very good.

thanks kelly

[Guest guest]

,

Try this one:

Chocolate-Mocha Frosting

3T cf margarine (or you could use Crisco-butter flavored)

3T baking cocoa

2T warm water

1tsp. instant coffee granuals

1 1/2 C. powdered sugar

Combine margarine, cocoa, water and coffee. Beat well. Gradually beat

in powdered sugar until smooth. , adding additional warm water if necessary

to achieve a spreading consistency.

For a regular " butter cream " frosting:

1/2C. margarine

1/2C. Crisco

1tsp. vanilla extract

1/2tsp. almond extract

pinch salt

4C. pdwr. sugar

3-5 T. darifree milk

Cream margarine and shortening. Add vanilla and almond extracts and

salt. Beat in pdwr. sugar 1C. at a time. Gradually beat in darifree.

Another good one is Italian Meringue

4C. sugar

1C. water

2 egg whites

Heat the sugar and water to 240*. In a glass bowl, beat egg whites till

soft peaks form. Add sugar mixture, gradually, while continuing to beat.

Beat forever -- well, for about 15 min. anyway or until it is cool and of

spreading consistency.

And, one more that I haven't tried, but it looks good

Fluffy White Frosting

1 1/2 C. sugar

2 egg whites

1/3 C. water

1/4 tsp. cream of tartar

1 tsp. vanilla

Combine sugar, egg whites, water, and cream of tartar in a saucepan.

Beat on low, over med-low heat, until it reaches 160*, about 8-10min. Pour

into a large mixing bowl; add vanilla. Beat on high until stiff peaks form,

about 7 min.

To: GFCFKids >

Sent: Thursday, March 29, 2001 3:09 PM

Subject: Re: Kosher symbols/

> :

> He is ok with corn and I have made some with powdered sugar, dairy free

> milk. It just never tastes as good as those cans. Maybe you could give

me

> some pointers. I really don't think my frostings taste very good.

> thanks kelly

>

>

>