Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 16-02-2004, 03:49 AM
CRO
 
Posts: n/a
Default Swiss Alpine Frosting

Does anyone have a recipe for this frosting. I learned it about 30 years
ago in home-ec. I remember some of the ingredents.
C&H Cane Powdered Sugar
High Ratio Shortining or Crisco
Bright White
Vanilla
Egg whites?

It was NOT cooked over the double boiler like a swiss icing.

Thanks for reading.
Cheryl


  #2 (permalink)   Report Post  
Old 16-02-2004, 10:05 PM
Roy Basan
 
Posts: n/a
Default Swiss Alpine Frosting

CRO wrote in message . com...
Does anyone have a recipe for this frosting. I learned it about 30 years
ago in home-ec. I remember some of the ingredents.
C&H Cane Powdered Sugar
High Ratio Shortining or Crisco
Bright White
Vanilla
Egg whites?

It was NOT cooked over the double boiler like a swiss icing.

Thanks for reading.
Cheryl


Mebbee.. this is related to the institutional buttercream icing.
Which look like this:Based on icing sugar as calculated by weight
basis.
Fine icing sugar 100 parts
hot water 15 parts which you add the sifted sugar to the water
mixing it to a paste.
Then
40 parts each of butter and emulsified shortening is combined with
2.5 parts of skim milk powder and added to the sugar water mixture,
where it is creamed until soft and light.
Then you add 7.5-8 parts of egg white while creaming well. You can add
the desired flavor you want .
Finally you add some water (to attain the desired spreading
consistency,) the amount can be variable but usually about 5 parts.You
may omit or add the barest minimum if you want a stiffer icing.
If you want to use Crisco which is considered a partially emulsified
shortening you can use all of it so that you will obtain a really
white icing.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Best Swiss/Alpine milk chocolate? Christopher M.[_3_] General Cooking 1 27-05-2012 04:15 PM
Seven Minute Frosting vs White Mountain Frosting Wayne Boatwright Baking 11 29-06-2005 09:21 PM
Seven Minute Frosting vs White Mountain Frosting Wayne Boatwright General Cooking 3 28-06-2005 05:53 AM
Alpine Eggs Alan_B General Cooking 2 14-09-2004 12:14 AM
Alpine eggs Alan_B Diabetic 0 13-09-2004 08:19 PM


All times are GMT +1. The time now is 09:23 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017