| Mr Galorin |
I've been looking for a recipe to give a frosting with the same
flavour and consistency as the subject frosting. Any other duplicates
of the Betty Crocker line of frostings would be appreciated as well.
Where I live in the UK, these frostings are hard to come by, and the
typical homemade butter icing my wife makes is far too sickly to serve
a similar purpose.
-Mr Galorin
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| Vox Humana |
"Mr Galorin" <thegalorin@yahoo.com> wrote in message
news:f11995dc.0409160837.66ddb073@posting.google.com...
> I've been looking for a recipe to give a frosting with the same
> flavour and consistency as the subject frosting. Any other duplicates
> of the Betty Crocker line of frostings would be appreciated as well.
> Where I live in the UK, these frostings are hard to come by, and the
> typical homemade butter icing my wife makes is far too sickly to serve
> a similar purpose.
Any icing I have had out of a can seemed pretty generic. You know they
don't use real butter so my guess is that they use hydrogenated vegetable
shortening, confectioner's sugar, a pinch of salt, a little glucose (corn
syrup) to make it spreadable, perhaps some glycerin to keep it moist,
artificial vanilla flavoring, artificial butter flavor, and maybe a drop of
artificial almond flavoring. The icing is most likely whipped to aerate it
and increase the volume. Perhaps if you posted your wife's frosting recipe
and explained exactly what you mean by "sickly" (i.e., color, flavor,
texture ...) someone could be more specific.
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