-Pecan Pralines-.
Melt butter over medium heat in a
To prepare the Torte: Cream butter, sugar and salt until smooth.
n medium pan, heat milk, butter, sugar and salt just till
an.
Combine sugar, melted butter and coffee mixture in large
auce pan, combine the sugar, butter, and water. Cook on low
For cake
Mix together all ingredients except the strawberries until blended. Beat on high for 2 minutes with mixer. Stir in 3/4 strawberries. Fill cupcake tins. Bake for 18-20 minutes on 350 degrees.
For Butter Cream
Mix softened butter with powdered sugar. Add 1/4 strawberries. Add just enough juice until frosting is spreadable. Beat with mixer until fluffy.
o cool completely before icing.
For icing: whip cream.
Add in
side.
Whip together the butter and sugar in a standing
Cream butter and sugar; cream until light.
Add egg yolks; cream well.
Add
o 30 minutes.
Chocolate Butter Cream Filling:
Blend the pudding
n a large bowl, cream together butter and sugar until very light
50\u00b0F.
Bring the cream and sugar to a boil
sing only fingertips, rub in butter. Mix should look like fine
b>icing it.
Butter Cream Mocha Icing.
In a mixing bowl, cream the softened butter
Mix well and pour into shallow pans.
Bake 25 to 30 minutes at 350\u00b0.
Top with Powdered Sugar Icing or substitute peanut butter for part of butter in icing recipe to top with Peanut Butter Frosting.
Cocoa may be added to this.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat a medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For the best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container, this can be stored up to two weeks. Rewhip before using.
iter bowl microwave-proof, combine butter and cream. Cook on \"High\" for
Mix in large bowl. Beat until all lumps are out. Add 1/2 cup butter. Continue beating until icing is fairly light and fluffy.
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
In
large
mixing
bowl,
cream butter or margarine and shortening\ttogether.
Add\tvanilla.
Gradually add 10x sugar, one cup
at a time, beating very well.
Beat on medium speed. Scrape sides and
bottom
of bowl often.
Add milk and beat at high speed until
light
and\tfluffy.
Will
keep
very well, covered tightly, in refrigerator for several weeks.
Great for decorating fancy
cakes.
Set\tout
at room temperature before using.