Flour and water in makeshift double boiler
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01169.jpg
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01169.jpg
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Non-dairy Torte Icing photos
- Thread starter marilynfl
- Start date
Beating sugar and Crisco for 10 minutes
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01173.jpg
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DSC01173.jpg
cynupstateny
Well-known member
Me, three.
carol_in_iowa
Well-known member
I was able to see them too, but they seem to have disappeared.
To see them, I had to copy the url and open in a window. Think the problem was viewing them as a link.
To see them, I had to copy the url and open in a window. Think the problem was viewing them as a link.
barbara-in-va
Well-known member
Pic are great Marilyn. Makes me want to give it a try! I was not able
to see them on computer at home but I can see them here at work. DH tried changing settings last night but did not come up with the right combination to let the pics thru.
I'm with cheezz, how does it taste?
to see them on computer at home but I can see them here at work. DH tried changing settings last night but did not come up with the right combination to let the pics thru.
I'm with cheezz, how does it taste?
Comments from my earlier response:
The icing is light and fluffy, but not overtly sweet. It DOES however tend to leave a slightly greasy taste in your mouth, due to the lower melting point of shortening to butter. I notice this same taste sensation with bakery icing, so they may use some form of shortening in their icing.
I think it would depend on what you were icing. If the cake is very delicate, this might overwhelm it. It held its own with the eggcake/strawberries/nut combo and with chocolate cakes.
Sandi in Hawaii agrees it works well with Red Velvet cake.
The icing is light and fluffy, but not overtly sweet. It DOES however tend to leave a slightly greasy taste in your mouth, due to the lower melting point of shortening to butter. I notice this same taste sensation with bakery icing, so they may use some form of shortening in their icing.
I think it would depend on what you were icing. If the cake is very delicate, this might overwhelm it. It held its own with the eggcake/strawberries/nut combo and with chocolate cakes.
Sandi in Hawaii agrees it works well with Red Velvet cake.
Traca, this one certainly does. But that doesn't imply all do.
Here's what's in another non-dairy icing (Rich’s® Bettercreme® Icing and Filling)
High fructose corn syrup, water, partially hydrogenated palm kernel oil, partially hydrogenated soybean oil, contains less than 2% of the following: Sodium Caseinate (a milk derivative), soy protein concentrate, polysorbate 60, carbohydrate gum, sugar, salt, artificial flavor, soy lecithin, polyglycerol esters of fatty acids, to preserve freshness (potassium sorbate), xanthan gum.
See. No flour.
(I never cease to be amazed at the alchemy involved in converted liquids to solids.)
Here's what's in another non-dairy icing (Rich’s® Bettercreme® Icing and Filling)
High fructose corn syrup, water, partially hydrogenated palm kernel oil, partially hydrogenated soybean oil, contains less than 2% of the following: Sodium Caseinate (a milk derivative), soy protein concentrate, polysorbate 60, carbohydrate gum, sugar, salt, artificial flavor, soy lecithin, polyglycerol esters of fatty acids, to preserve freshness (potassium sorbate), xanthan gum.
See. No flour.
(I never cease to be amazed at the alchemy involved in converted liquids to solids.)