Here is a frosting recipe for everyone

[foraloysius]

Found this on the internet:

1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

A pound here is not 500 grams, but an Imperial pound in the USA is 453.6 grams. All very confusing if you try to convert from one to the other.

Here's an interesting site.

http://www.gourmetsleuth.com/gram_calc.htm

 

[butch-innj]

Just wondering.............

Could a chocolate version of this recipe be made somehow?

I'm thinking that maybe by using Hershey's Cocoa Powder and
more sugar might do it?

 

[mixfinder]

Chocolate

I have added melted and cooled semi sweet chocolate to the frosting and its crazy good. If it too warm and softens the frosting, just set the bowl in an ice bath and stir or beat until the mixture holds soft velvety peaks.

 

[dj-gabriele]

Thanks for the conversion!
I still don't get why you don't use grams/punds and litres/gallons!
Wouldn't it be easier for you too?

 

[scott55405]

DJ, when I was in primary school many years ago, I think it was assumed that the US was eventually going to convert. We learned some about the metric system in school, and for a while there were even highway signs expressing distance in both miles and kilos. We have 2 litre bottles of soda, but gallons of gas and in cooking everything is done the old way.

I'm not sure what ever became of the conversion idea. Mr. Lattz (raising hand) do you have any idea?

 

[paulc]

I still use pounds and ounces, feet and inches....and I am a child of the decimal era. My folks, however, are not so meteres, litres, kilometres are still a bit of a mystery to me!

I do love the American way of "cup" measuring.....easy to follow.

 

[brisnat81]

We use cups in Australia for most dry and liquid measures.

They're just based on a Metric cup at 250mL

I've only recently aquired a set of kitchen scales, before that I could do most things with my Tupperware measuring cups.

Cooked Icing is a novel Idea here, although with our constantly higher ambients, it makes a lot of sense.

 

[appnut]

"Frosting the Snowman", oh that's not quite hot it goes.

 

[mixfinder]

Does this sound bigger?

I always felt that saying half a foot sounded bigger than 6 inches. Then I checked metric and found out it's a whopping 156.4 millimeters and I became an instant convert.

 

[appnut]

I'M GETTING FROSTED WITH THIS DARN 30 SECOND DELAY NEW POST TIMER

 

[mixfinder]

Frosted

I'd be well served to have a 30 second delay on my poster. I know you can't be convicted for what you think, but its so much fun to say it out loud.

 

[mixfinder]

Scarlet Letter

I house "watched" plants for a friend and Red Velvet's his favorite cake. Its always good to leave a peace offering after house sitting in case you've overwatered the plants. To make Red Velvet I've had equally good results with the 1 2 3 4 cake recipe. I add 2 tablespoons cocoa to the dry mix which I sift in the blender. The blender's already used after powdering the sugar before adding it to the softened butter. To the room temeprature buttermilk, add 1/4 cup red coloring, 1/2 teaspoon soda and 1/2 teaspoon vinger. Proceed as recipe directs. Pans are lined with parchment but not greased.

 

[mixfinder]

Line em up

Divide the red batter equally between the pans.

 

[mixfinder]

Here's a great frosting

In another post we all chimed in with the well known flour milk wallpaper paste icing base that gets beaten into butter and granulated sugar. Combine the milk, flour and sugar in the already dirty blender from powdering the sugar and sifting the sugar for the cake. Pour the mixture into a heavy saucepan and cook over medium heat until the mixture thickens and boils.

 

[mixfinder]

Chill out baby

Let the cake cool in the pan, the milky bits chill in the fridge and the butter soften.

 

[mixfinder]

Whip it good

Put the cooled milk cutard in the mixer and begin to beat on medium. Add the softened butter and whip for a while.

 

[mixfinder]

You big crumb

Too many cooks get over wrought with frosting the cake and dib and dap and pull and pretty soon the cake looks like floor sweepings. Assemble the cake with a small amount of frosting between the layers. Using an offset spatula loaded with no more than 2 ounces frosting, lay the spatula against the cake and draw it toward you in ONE smooth sweep just barely covering the cake. This is called the crumb coat. Pushing and pulling or frosting in more than one direction wreaks the side of the cake. When the sides are covered, stand back, admire your work, wipe the sweat from your brow and relax.

 

[mixfinder]

Let 'er rip

Take 1 cup of remaining frosting and cover the top. Return to the sides of the cake and add a deeper second or finish layer to the crumb coat. Do not let your self weaken and try to have it both ways. Frost in only one direction. When the cake is evenly covered, using the tip of the spatula, add a decorative finish. Lick the spatula and admire the face of a master in it's chromed reflection.

 

[mixfinder]

Red Color

The Red Velvet Cake recipes asks for two 2 ounce bottles of coloring or 1/4 cup. The 2 ounce bottles are $4.00 in a grocery store. A 16 ounce bottle at a resturant supply is $3.00, a huge savings.

 

[gansky1]

Beautiful Cake - you could kill all my plants if you brought

My favorite cake too! The version I have uses granulated sugar - would you explain the powdering process you use in the blender? I've done it in my Vita-Mix but many probably have not heard of it. I haven't heard of the sifting of flour, etc. in the blender though, what is your method for that?