A czy te przepisy jest ktoś w stanie wytłumaczyć bo ja raczej z tych co z anglikaczańskim żyją na bakier
Chocolate Buttercream Icing
Ingredients
· 1/2 cup solid vegetable shortening
· 1/2 cup (1 stick) butter, softened
· 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
· 1 teaspoon Clear Vanilla Extract
· 4 cups sifted confectioners' sugar (approx 1 lb.)
· 3-4 tablespoons milk
· Light corn syrup**
Yield: Makes about 3 cups icing.
Directions
1. In large bowl, cream shortening and butter with electric mixer until light and fluffy.
2. Add cocoa and vanilla; mix well.
3. 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.
4. Add milk and beat at medium speed until light and fluffy.
5. **Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake, if desired.
Keep icing covered with a damp cloth until ready to use.
Buttercream Icing
Ingredients
· 1/2 cup solid vegetable shortening
· 1/2 cup butter or margarine
· 1 teaspoon Clear Vanilla Extract
· 4 cups sifted confectioners' sugar (approx. 1 lb.)
· 2 tablespoons milk
Yield: 3 cups icing.
Directions
1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. 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.
4. Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
