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Instructions. Makes about 12 cups, more than enough to ice and decorate most cakes; Leftover buttercream can be frozen for up to three months. In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just ...
- Sylvia Weinstock Buttercream Recipe - CakeCentral.com
6 tablespoons clear vanilla extract. Instructions: In a...
- Sylvia Weinstock's Meringue Buttercream Recipe?
Sylvia's recipe is the only one I use for my buttercream. As...
- Sylvia Weinstock Buttercream Recipe - CakeCentral.com
Grease 3 (9" x 1 1/2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Sift flour, baking powder, and salt into a bowl. Combine milk, 1/2 cup water, and vanilla in another small bowl. In stand mixer with paddle attachment, beat butter on low speed until creamy.
4 large eggs, separated. INSTRUCTIONS. 1. Position the oven shelf to the middle of the oven and heat the oven to 350 degrees F. Grease and line two 8 x 2-inch baking pans with parchment paper. 2. In a large bowl, combine the flour, baking powder, and salt. Set aside. 3. Add the vanilla to the sour cream and stir well.
Mar 28, 2014 · Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment. Sift together the flour, baking powder, and salt. Set aside. Cream the ...
Apr 15, 2010 · Step 8 To make buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup ...
