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Butter Icing


1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk

1.In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 2.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.

Swiss Meringue


4 large egg whites, at room temperature 1 cup sugar 1 pinch cream of tartar

1/2 teaspoon pure vanilla extract

1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. 2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. 3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Fluffy White Frosting

1 cup white sugar 1/3 cup water 1/4 teaspoon cream of tartar 2 egg whites 1 teaspoon vanilla extract


1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. 2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

White Boiled Icing

1 1/2 c. sugar 1/4 tsp. salt 3 c. water

Boil 3 minutes. Have 2 egg whites beaten until they stand in peaks. Add the boiled mixture to egg whites right after removing from stove. Add 1 teaspoon vanilla. Beat 5 minutes. Spread on cooled cake.

French Meringue
4 egg whites 2 1/4 cups confectioners' sugar

1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. 2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. 3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Italian Meringue

200 gmcaster sugar 4eggwhites Pinch of cream of tartar

1. Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves. 2. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. 3. Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes). 4. Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form. 5. Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

Table Of Contents

Native Delicacies
Definition of Native Delicacies

Recipe Of Native Delicacies

Pitsi-Pitsi Puto Pao Puto Mixture

Palitao Doughnut Maja Blanca

Pies and Pastries

Definition of Pies

Types of Pies

SAVORY PIES SWEET PIES Definition Of Pastries

Types Of Pastries Short Crust Pastry Types Of Crust Single Crust Pie Double Crust Pie Decorative Pie Crust Forked Edges Fluted Edges Roped Edges

Recipe of Pies and Pastries

Chicken Pot Pie Egg Pie Fruit Cocktail Tart Buko Pie Pizza


Definition of Cookies Drop Cookies Rolled Cookies Pressed Cookies Molded Cookies Bar Type Of Cookies

Classification of Cookies

Refrigerated Cookies
Flour Shortening Eggs Liquid Sugar Leavening Agents Emulsifiers and Other Ingredients Beating Creaming Fold In Cut In Creaming by the hand Blending Rolling the Dough

Ingredients Used In Cookies

Mixing Methods In Cookie Making

Cooling The Cookies Proper Storage of Cookies Recipe Of Cookies

Cornstarch Cookies (Dropped Cookies) Chocolate Brownies Chocolate Pinwheel Lemon Cheese Cookies Peanut Butter Thumbprints

Recipe Of Cakes

Brazo De Mercedes Swiss Roll -Butter Filling Chocolate Cake -Choco Fudge Frosting

* White King Spong Cake * Crema De Fruta * Pineapple Chiffon Cake -Seven Minute Frosting

Definition Of Icing Types Of Icing

Cooked Icing

Uncooked Icing

Definition Of Meringue Types Of Meringue

French Meringue Italian Meringue Swiss Meringue

Recipe Of Icing and Meringue

Butter Icing Fondant Icing White Boiled Icing Fluffy White Frosting Swiss Meringue Italian Meringue French Meringue