Copied By: SIDDIQEE_ANEES @PRUNE SENT: 90-09-24 15:19 FROM: SIDDIQEE_ANEES TO: DL.COSIG @ESSG SUBJECT: COSIG:??? Need a fluffy icing recipe??? Okay all you bakers I need your help!! I need to make a birthday cake for this saturday. I would like to know if anyone has a fluffy white icing recipe. Thanks, Anees ps. if I get enough replies I will generate a reply file ------------------------------------------------------------------------------- FROM: PERRAULT_JAN @MAILMN Anees A great icing recipe I like is cream cheese frosting. It's very fattening, but very good!! 8 oz cream cheese 1/2 c margarine 1 box (lb) powered sugar 1 tsp vanilla dash salt Cream margarine & cream cheese, add powered sugar,vanilla and salt. Mix with mixer until fluffy and creamy. Makes alot of frosting, if you like chocolate you can melt about 1/2 cup choc chips and mix into frosting. Enjoy, Jan ------------------------------------------------------------------------------- Cocoa Fluff (Can be made white by taking out the cocoa) 1 cup powdered sugar 1/2 cup cocoa 2 cup chilled whipping cream Beat all ingredients in chilled 2 1/2 quart bowl until stiff. ------------------------------------------------------------------------------- Italian Meringue White Mountain Frosting: boiled icing For frosting a 9-inch cake The egg whites 2/3 cup egg whites (4 to 5 egg whites) a pinch of salt 1/4 tsp cream of tartar Beat egg whites at slow speed until they foam throughout, add the salt and cream of tartar, gradually increase speed to fast, and beat to soft peaks. Turn the machine to slow as you complete the sugar syrup. The sugar syrup 1 1/3 cups sugar 1/2 cup water Bring the sugar and water to the simmer, swirl the pan to disolve the sugar completely, cover tightly, and boil to the soft-ball stage. Sugar syrup inot egg whites Beating the egg whites at moderatley slow speed, dribble into them the boiling syrup - trying to avoid the wires of the whip. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining upstanding peaks. The meringue is now ready to use as your recipe directs. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-10-10 19:46 FROM: MYERS_JEAN @POST TO: KORBEL_DEBRA @ORCA CC. LEHEY_GREG.COSIG @ESSG SUBJECT: ??COOKIE DECORATION ICING?? In Reply to: 90-10-09 18:00 FROM KORBEL_DEBRA @ORCA ??COOKIE DECORATION ICING?? Debra, It depends on what kind of equipment you own. If you don't own anything, I recommend buying the ready make tubes with the little tips that are sold in every grocery store. This will be sort of expensive if you choose a lot of colors ($15 plus). But you will probably have lots left over for the next baking project. What I do is first frost the cookies in a base color, like white, then add designs & color & sprinkles, etc. Remember that if you choose white as your base color, you should avoid a butter based frosting, since the butter turns the color yellowish. Or, you can buy a more permanent frosting applicator. I don't know how much they cost, but keep in mind that for each color, you will have to mix it yourself and put it in the machine. It gets dried out pretty quickly and forces you to use all of one color before you go on to the next, since you must thoroughly clean the applicator before going on to the next color. As you can see, I favor pre-mixed tubes. Here are some tips: o Put the tubes in a pot of hot water for a half hour of so prior to using, since the frosting is very hard to get out of the tubes when it is cold. o Get some help. My hands usually get too tired to finish all of the cookies, and kids love to help. They can apply little silver balls to eyes or clothing, and squeeze colors when the tube is warm. Or, you can get the little tiny tubes of transluscent glaze and this is easier for them to squeeze. o Don't roll the cookie batter too thin, since they get brittle during baking, and as soon as you apply any pressure while frosting, parts fall off (like arms, hats, etc.) I suggest pulling cookies out of the oven prior to any browning, since then, they are the strongest. o If you intend to free throw sprinkles onto the white frosting, or onto any other color, do it immediately after applying the frosting, since the frosting forms a dry crust, and then all of your sprinkles will roll off of the cookies. o If you buy special cookie cutters, and the package has suggested frosting designs, save the package. I have found that after baking, it is sometimes hard to tell which is the foot and which is the broomstick! I usually pull out the pattern and work from that. Have lots of fun. My stepkids love our occasional cookie making days (Halloween, Christmas, etc.) and we all end up messy and happy. Although, usually there's not much left over to give away!! Good luck, Jean