Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Hi, I found this in my files.......hope it helps :-) April (in mass) Success is the ability to go from one failure to another with no loss of enthusiasm. Winston Churchill Subj: Marshmallow cream Date: 10/23/2000 2:37:09 PM Eastern Daylight Time From: Jay@... (Jay) Reply-to: <A HREF= " mailto:GFCFKids (AT) egroups (DOT) com " >GFCFKids (AT) egroups (DOT) com</A> To: POFAK (AT) egroups (DOT) com, GFCFKids (AT) egroups (DOT) com (GFCFKids), GFCFRecipes (AT) egroups (DOT) com, Jay@... (Jay), @... () Subject: Marshmallow cream This is from Cooking Live on the Food TV Network. I thought it might be useful to someone as it is dairy free. FLUFFY MARSHMALLOW CREAM Recipe courtesy Wayne Harley Brachman 6 tablespoons water 1 1/4 cups light corn syrup 3/4 cup plus 1 tablespoon sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 tablespoons vanilla extract In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees. In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. Yield: 5 cups Prep Time: 5 minutes Cooking Time: 15 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Ok, I'm not having any luck finding a whipped topping product sold at our hfs so I'm going to have to get real creative here. I basically need something white, sweet and preferably with a light, creamy texture that will sit on chocolate pudding. I've been racking my brain this morning and so far I've thought of making some mixture out of marshmallow cream or making a merangue (excuse spelling) or as a last resort cake icing. Any other thoughts? > What do all of you use for a whipped topping like for a pie? I'm > trying to make acceptable subs for my son's preschool Thanksgiving > feast next week and I think I can handle everything except this. > They are making a chocloate pudding pie with whipped topping on it. > Any suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Ok, I'm not having any luck finding a whipped topping product sold at our hfs so I'm going to have to get real creative here. I basically need something white, sweet and preferably with a light, creamy texture that will sit on chocolate pudding. I've been racking my brain this morning and so far I've thought of making some mixture out of marshmallow cream or making a merangue (excuse spelling) or as a last resort cake icing. Any other thoughts? > What do all of you use for a whipped topping like for a pie? I'm > trying to make acceptable subs for my son's preschool Thanksgiving > feast next week and I think I can handle everything except this. > They are making a chocloate pudding pie with whipped topping on it. > Any suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 I've not yet tried this, but this is what I plan on using. Lolita Whipped Coconut Cream (makes 1-1/2 cups) 3 cans best-quality coconut milk, chilled 2 T superfine sugar Place a large bowl and whisk in the freezer for 10 min. Open the coconut milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk (whip) until thick and stiff. Store covered in refrigerator. >What do all of you use for a whipped topping like for a pie? I'm >trying to make acceptable subs for my son's preschool Thanksgiving >feast next week and I think I can handle everything except this. >They are making a chocloate pudding pie with whipped topping on it. >Any suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 Bette Hagman has an icing in one of her books called Baker's Secret. Consistancy of whipped cream. You heat together some of the ingredients, then cool and whip. Add this to sugar and shortening. Not a bad substitute. Pipes onto a cake/pie easily doris maryland Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 I found this same recipe (Baker's Icing) on line (not gfcf, but can make substitutes). Lolita >Bette Hagman has an icing in one of her books called >Baker's Secret. >Consistancy of whipped cream. >You heat together some of the ingredients, then cool and whip. >Add this to sugar and shortening. > >Not a bad substitute. >Pipes onto a cake/pie easily > >doris >maryland Quote Link to comment Share on other sites More sharing options...
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