I'm getting married soon, and the baker making the cake sez they use Vreamay, a vegetable-derived shortening, in the icing. I was expecting good ole buttercream, so I'm a bit skeeved out about the Vreamay--we eat pretty low-down on the food chain normally, and Vreamay has trans-fats. Any professionals, or clever amateurs, out there want to weigh in on how this stuff tastes and what, in fact, it is? I suppose Vreamay is cheaper... but why else is it used instead of butter?
posted by Zerowensboring
on Apr 3, 2013 -
12 answers
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary.
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posted by Bardolph
on Oct 26, 2012 -
19 answers
I am looking for a cake decorating book that does not use fondant (except for things like flowers on top of the cake). I despise the taste of fondant and refuse to cover the entire cake with a layer of it just to have a smooth surface. Buttercream and royal icing, and ideally -- but not necessarily -- also gum paste.
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posted by jeather
on Jan 11, 2011 -
6 answers
I want to make something special for my mother's upcoming birthday. I've been looking around and I got inspired to make a cake with rad decorations on it. I've got a few questions tough, namely regarding icing, and I'd love some pointers.
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posted by CelebrenIthil
on Aug 15, 2010 -
6 answers
I want to make
these cookies for Boyfriend and mail them to him. Which shortbread recipe should I use, and how do I paint the clover on to them?
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posted by halogen
on Feb 27, 2009 -
5 answers
Wondering if anyone's familiar with a packaged seven-minute type frosting that I used to be able to find until a few years ago. It came in a pouch and you whipped it with hot water in an electric mixer. The frosting was the marshmallow type you would put on an angel food cake. Availability in Alberta, Canada would be helpful too.
posted by albertagirl
on Feb 18, 2009 -
7 answers
[Cupcake-Filter]: Why is my cream cheese frosting an irreparable mess? How can I make some that is temperature stable?
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posted by numinous
on Oct 13, 2008 -
16 answers
What is your best frosting recipe that doesn't use confectioners' sugar but does use a liqueur?
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posted by Polychrome
on Jun 21, 2008 -
8 answers
Where can I get a good chocolate brownie with chocolate icing in NYC or Brooklyn? I've got a craving for one... Any recommendations?
posted by yeoz
on Mar 22, 2007 -
3 answers
Do you have a killer icing recipe? I'm making a cavalcade of cupcakes for my birthday next week and I want to make some yummy buttercream icing to go with.
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posted by sugarfish
on Dec 26, 2005 -
11 answers
I'm going to ice a cake and the icing recipe calls for 1 tsp (5 mL) light corn syrup. Can I use honey instead?
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posted by cardboard
on Dec 22, 2005 -
13 answers
I'm in dire need of a chocolate icing recipe. I know the basic ingredients but need the ratios. 2 cakes await!
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posted by Lord_Pall
on Mar 26, 2005 -
8 answers
