[Sca-cooks] OOP Icing Question
Lisa
ladyemp at sbcglobal.net
Sun Apr 8 17:40:11 PDT 2007
The actual recipe uses butter, but I tend to substitute Crisco when doing
wedding cakes to get the pure white icing color instead of an off white. A
person could get the same flavor as buttercream by using butter flavoring,
but it still wouldn't technically make it buttercream. I personally think of
it as a wedding cake and practice icing myself, it's based on the
buttercream recipe with a single substitution.
Elizabeta
----- Original Message -----
From: "Lilinah" <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, April 08, 2007 7:11 PM
Subject: Re: [Sca-cooks] OOP Icing Question
> OK, i'm not much of a cake baker or frosting maker, but, well, i get
> this "frisson" when someone says "buttercream" and in the same breath
> says "make with Crisco". Now, i am not qualified to comment on the
> comparative qualities of frosting made with Crisco vs. made with
> butter. But, well, i'm just wondering, how can one call it
> "buttercream" if there's no butter in it?
>
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
> Puzzling over the changes in modern recipes.
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