One sentence has been plagiarized by many websites -- "to get rid of the cornstarch taste in powdered sugar, many recipes suggest light cooking" but none of these webites provide details. I want to know -- specifically with times and methods -- how do you get rid of the cornstarch taste of confectioners sugar, when making cake frosting. Thank you.
2007-03-10 09:22:58 · 3 answers · asked by Teresa H 4 in Food & Drink ➔ Cooking & Recipes
Many websites recommend "light cooking" to get rid of the cornstarch/metallic taste of powdered sugar in frostings. Even the "Joy of Cooking" does so. But none describe the specific method. Need a professional, specific, gourmet opinion on how to make a frosting that impresses a discriminating palate (e.g. would be used in four star restaurant such as Chez Panisse).
2007-03-12 16:22:13 · update #1
I was a baker for 26 years, and never 'cooked' my frostings. I always use powdered sugar, and never tasted cornstarch.
2007-03-10 09:34:32 · answer #1 · answered by Aunt Mair á?¦ 5 · 0⤊ 0⤋
I use 2 cups shortening, 1/2 cup water, 2 teaspoons vanilla beat this until smooth, add 1/2 cup cornstarch and 2 packages of dream whip powder. Beat until smooth start adding powdered sugar until you get the consistence you want. My frosting never tastes like cornstarch.
2007-03-10 09:50:01 · answer #2 · answered by s_k_wilson1990 3 · 0⤊ 0⤋
look up boiled / cooked frostings -
2007-03-10 09:29:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋