Preheat oven to 350F and line cookie sheets with parchment.
In a large bowl whip together margarine and icing sugar. Stir in vanilla until blended. Add flour and mix to form dough.
Roll dough into balls and lay on cookie sheet, press with a fork. Bake until golden brown (6-8 minutes maybe?).
ight and fluffy.
Add sugar and continue beating until smooth
ater overnight.
Sift the icing sugar into a large bowl and
Preheat oven to moderate.
Grease & line pan(s).
Beat butter, vanilla and sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour and milk (in 2 batches).
Spread into tin, and cook for approximately 25 - 35 minutes (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6.
FROSTING.
Beat butter in small bowl until as white as possible, gradually beat in half the icing sugar, milk, then remaining icing sugar.
Add flavoring and coloring as required.
let thaw before continuing.).
Icing: In bowl, beat cream cheese
alt into a bowl. Add sugar, carrot and nuts. Make a
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
re mixing, put 150g caster sugar & 50g water in small saucepan
ntil very smooth.
Add sugar, salt, vanilla, egg replacer and
Put flour in shallow pan, add salt, baking powder, and sugar.
Rub in butter with fingertips.
Add the well beaten egg and milk and stir thoroughly.
Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.
lour 1-1/4 cups sugar, baking powder and salt.
.
Beat egg yolks and sugar in large mixer bowl until
lectric mixer, cream butter and sugar together until light.
Add
Sieve icing sugar.
Keep aside.
Place water in a double boiler.
Sprinkle gelatin and keep stirring.
Add glycerin and liquid glucose to the gelatin.
Stir well.
Make a well in the icing sugar.
Pour the mixture in the centre.
Add egg white.
Knead to form a soft dough.
Store in an airtight container.
Cream butter and cream cheese.
Add 1 cup icing sugar and vanilla.
Add more icing sugar if not thick enough.
Should be a slightly stiff consistency.
Let sit for few minutes.
Ice cake or cup cakes or whatever you are icing.
ans.
Cream butter and sugar until light and fluffy, beat
ogether, or use plain sifted icing sugar.
Or, serve each square
eaters, beat butter and sugar and sifted icing sugar in small mixing bowl
whip butter.
blend in icing sugar and 2 tablespoons of half and half.
add egg whites and BEAT! until fluffy.
mix in peppermint extract.
Be sure to taste!
Steep tea for 3-2 minutes.
Pour teaspoon by teaspoon, into icing sugar while mixing until desired consistancy is achieved.
Drizzle away!