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Discussion Topic: Cake Icing
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 laura |
12-13-2002 @ 9:13 PM
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Thank you, Chef Clarence! That's very helpful! They use this type of icing to make flowers as well? They seem to hold up nicely even for 5 hours at weddings. Does the sugar syrup actually cook the egg whites where they are safe enough for children and pregnant women to eat?
This message was edited by laura on 12-13-02 @ 9:16 PM
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| laura |
12-13-2002 @ 9:07 PM
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Those Chinese places would not help; I've tried before. Thank you for your help. By the way, Diana, I think you have a great website!
This message was edited by laura on 12-13-02 @ 9:19 PM
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| chefclarence |
12-13-2002 @ 9:02 PM
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Text
Hi
This is Chef Clarence from Canada, the buttercream
most Chinese Bakeries use are likely meringue
buttercream; basically I would cook a sugar syrup,
meanwhile I whip eggwhites to stiff, then pour hot
syrup into eggwhites and continue to whip until cool,
finally add whipped butter and whip until well mixed.
I don't like icing made with shortening and confectioner's sugar because they have a gritty texture, and since shortening has a high melting point,
it tend to stick to your throat(water proofing?) while
butter melt in your mouth and the unmistakable taste. I'll try to scale down the formula(professional recipe)
and convert it into U.S. measurement and post here(in
Canada we use Metric system) until then
Happy Baking
Chef Clarence, Vancouver, Canada
Buon Appetito
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| diana |
12-13-2002 @ 10:17 AM
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Hi Laura,
Have you ever thought of asking the baker at a Chinese Bakery about this? I'm sure they would be glad to help.
Otherwise, I would put in a search on the Internet for "Light Buttercream Icing or Frosting".
If I find a recipe for a light buttercream icing, I will post it here for you, okay.
Sincerely, Diana
Diana's Desserts
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| laura |
12-12-2002 @ 9:33 PM
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Does anyone have a recipe for buttercream icing that's not too sweet, light, and has a good consistency to decorate with? I find the icings at Chinese bakeries are perfect but have no idea how they do it. Does anyone know?
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