Requests
I've lost my book with the old Wilton buttercreme icing recipe. The one I'm looking for is, I believe, not in the current coursebooks of anyone who's taken one of their decorating classes in the last 10 yrs or so. My version of it was in a staple-bound softcover the size and shape of a yearly calendar, if that helps any.
The recipe I'm looking for uses Wilton's meringue powder, 1 1/4 C shortening (Crisco), clear vanilla extract, and 1/4 tsp butter flavoring. I don't recall how much meringue powder/water to whisk up first, nor do I remember how much powdered (10x) sugar gets added. I think there's a bit of salt in there somewhere, too. If anyone can help you'll be a real lifesaver... I have gypsydragon's lemon rosemary cake sitting on my cooling rack, smelling delicious, and nothing to frost it with. =( I promise to post pictures of the final product and 'fess up to whether my slight changes to the recipe messed it up.
While I'm begging for help, can anyone tell me if it's safe to pre-shred Napa cabbage and store it in a ziploc baggie in the fridge, to be combined with other coleslaw solid ingredients and sauced right before eating? I'm trying to do as much ahead of time as possible for this weekend's Labor Day bbq, but brown and wilted cabbage would not be a time-saver. TIA!
ETA- both answered!
The recipe I'm looking for uses Wilton's meringue powder, 1 1/4 C shortening (Crisco), clear vanilla extract, and 1/4 tsp butter flavoring. I don't recall how much meringue powder/water to whisk up first, nor do I remember how much powdered (10x) sugar gets added. I think there's a bit of salt in there somewhere, too. If anyone can help you'll be a real lifesaver... I have gypsydragon's lemon rosemary cake sitting on my cooling rack, smelling delicious, and nothing to frost it with. =( I promise to post pictures of the final product and 'fess up to whether my slight changes to the recipe messed it up.
While I'm begging for help, can anyone tell me if it's safe to pre-shred Napa cabbage and store it in a ziploc baggie in the fridge, to be combined with other coleslaw solid ingredients and sauced right before eating? I'm trying to do as much ahead of time as possible for this weekend's Labor Day bbq, but brown and wilted cabbage would not be a time-saver. TIA!
ETA- both answered!