"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

John McNamara (Author) 5.0 out of 5 stars. Hardcover, January 1, 1972. 1972 vintage cookbook! Magic in Frosting. Rare! ASIN ‏ : ‎ B0006C4I0K. Publisher ‏ : ‎ Kopykake Enterprises; 0 edition (January 1, 1972) Language ‏ : ‎.

Magic in Frosting. Vintage Cake Book. Vintage Cake Decorating. Etsy

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven. Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.

Magic in Frosting by John Mcnamara, Publisher... Cecile, Mademoiselle

Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

A free printable copy of this coconut oil frosting recipe is available at the bottom of the post. Keep reading for VIDEO tutorial, cooking tricks and storage tips or click here to jump straight to printable recipe. To make a glaze: Combine both ingredients in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

How To Make 5 ingredient black magic cake frosting. Bring butter to room temperature; cream well. Add cooled, melted chocolate to butter, and beat until well combined. Add powdered sugar 1 cup at a time. Add in vanilla and heavy cream and whip until all is combined and smooth. Last Step: Don't forget to share!

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Chill in the fridge for 40 minutes. Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy. Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

SNAPSHOT: My Secret Fluffy Vanilla Frosting. Texture: Light and fluffy.Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 100% smooth.. Sweetness and richness: Much less sweet than buttercream with 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn't taste rich because of the very fluffy, whipped cream-like.

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Preparation. Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend until there are no lumps, then add the vanilla. Stop the mixer and use a spatula to scrape anything sticking to the sides of the bowl, making sure it's all mixed in and smooth. Mix in the confectioners' sugar a little bit.

Huc & Gabet Magic in Frosting by John McNamara.

Preparation. Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Instructions. Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a standard 12-cup muffin tin, or line with paper liners. In a small heatproof bowl, combine the chocolate and cocoa powder. In a small saucepan, heat the granulated sugar, butter, and water over medium-high heat, whisking occasionally.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Remove the pan from heat and allow to cool completely, stirring occasionally. In the bowl of your stand mixer beat the butter and sugar for 1 minute, or until creamy. Add in the cooled flour mixture and vanilla. Mix on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Combine and beat all ingredients except the vanilla: In a large metal or heatproof glass bowl, combine the sugar, water, egg whites, corn syrup, cream of tartar, and salt. Beat with an electric hand mixer at low speed just to combine so the eggs are lightly frothy. Alison Bickel.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy. Add the confectioner's sugar alternately with the milk, beating until well blended. Remove 1 cup of the frosting and set it aside.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Scrape down the sides if necessary. Initially the mixture will not look too good in terms of smoothness, but don't worry. The trick will be to beat it for about 8-10 minutes on medium high. Please be patient. The not-so-smooth mixture will convert into a smooth, fluffy, silky frosting. Use in lieu of Swiss buttercream or whipped cream frosting.

"Magic in Frosting" Book by John N. McNamara, with Frances… Flickr

Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend it together until there are no lumps. Then add the vanilla. Use the spatula to push.