Caramel cake is my mom's favorite, but the frosting is so aggravating! It can be nearly impossible to get it right. I ran across a recipe in a magazine that uses powdered sugar and for some reason, it always turns out all right. Maybe it's the cornstarch in the sugar. It's not ...
Caramel is made by cooking sugar up to a high temperature of about 340°F (170°C). It has many uses in candy and sauces, and as a topping for such desserts as creme brulee. This sweet has a distinctive dark tan color and a rich flavor that suggests vanilla. Home cooks will ...
Crème pâtissière, perhaps known better in English speaking countries aspastry cream, is a rich eggcustardthat provides the filling for a variety of pastries. People may find this filling substituted for whipping cream in cream puffs oreclairs, or it may fill the center of a cake. Though ...
I had this cake mix in my cabinet for months, I bought it online for like a dollar and it was past it’s “best if used by date” by a few weeks so I figured I’d be adventurous. Originally I was going to make cupcakes but I thought I better just stick with a sheet cake this...
December 15, 2010: 🎂 Yellow spiral cake from Flour December --, 2010: 🍪 Chocolate chip cookies from Cooks Illustrated, June 2009 December --, 2010: Macarons from I Heart Macarons December --, 2010: 🧁 Sticky fig cupcakes from Cupcakes! November 25, 2010: Maple creme brulee from Web...
The versatility of pimento cheese is part of its appeal. “Because of its simplicity, it’s easy to put your own spin on it,” says Miller, who compares it to the role that pound cake plays in soul food. “You have really simple, straightforward ingredients, but you’re making something...
A trifle is a dessert made of layers of cake, fruit, and custard. Decadent and rich, traditional English trifles always include...
Another creamy dairy product that’s often compared to sour cream is creme fraiche. However, sour cream is tangier, and creme fraiche is thicker. Creme fraiche won’t curdle when heated, and because it’s creamier with a milder in flavor, it’s best enjoyed in desserts compared to sour cr...
Since this dairy product can be easily whipped, it is a popular cream for pastry cooks, who often work with whipped or heavy creams. It can also be flavored and used to make things like creme Anglaise and other custards. The high butterfat makes a richer custard, which leaves a greater...
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