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Why is it such a big deal to used canned frosting? - Page 4

post #46 of 55

Traditional 7-minute icing (the one my mom made and my recipe) should not be called buttercream anything (IMO) because there is no butter or shortening in it. It is sugar (regular, not powdered), salt, water, cream of tartar, egg whites, and vanilla plus some other flavoring if you want. My mom usually added peppermit extract (in addition to the vanilla) and tinted it pink.

 

When we had strawberries and whipped cream, we had them on shortcake (a sweet bicuit, usually the recipe on the Bisquick box), hence the term "strawberry shortcake." icon_biggrin.gif

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There. Their. They're not the same.

 

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post #47 of 55
Quote:
Originally Posted by shanter View Post

Traditional 7-minute icing (the one my mom made and my recipe) should not be called buttercream anything (IMO) because there is no butter or shortening in it. It is sugar (regular, not powdered), salt, water, cream of tartar, egg whites, and vanilla plus some other flavoring if you want.

That definitely fits with the texture, and the ingredient list, of Betty Crocker Fluffy White. Which is to say, it's the very antithesis of the dense, stiff, non-whipped, cold-process buttercreams that are my preferred frostings. And in my previous postings in this thread, BC="Betty Crocker," whereas buttercream is spelled out, to avoid confusion; if I have anything further to say in this thread, I'll spell out both, to completely eliminate confusion.

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post #48 of 55

I got confused and thought people talking about BC frosting meant buttercream, not Betty Crocker. Sorry.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #49 of 55

Our fault, for not spelling it out when there's potential for ambiguity.

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post #50 of 55
Quote:
Originally Posted by shanter View Post

I got confused and thought people talking about BC frosting meant buttercream, not Betty Crocker. Sorry.

I thought BC was short for buttercream too. icon_eek.gif

post #51 of 55

It is, except when it's short for Betty Crocker.

 

Which is why, in this thread, we probably shouldn't use "BC" for anything.

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post #52 of 55

I had no idea that Betty Crocker boxed "Fluffy White" frosting even existed. Canned frosting certainly didn't exist when I was growing up and learning to cook and bake. Yes, I am 200 years old. icon_biggrin.gif

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #53 of 55

My mom used to make that crusting 7 minute meringue frosting to put on chocolate cake. I hated it! I called it "scab icing" because the outside would "scab over"! Yuck!
 

post #54 of 55
Quote:
Originally Posted by dawnybird View Post

My mom used to make that crusting 7 minute meringue frosting to put on chocolate cake. I hated it! I called it "scab icing" because the outside would "scab over"! Yuck!
 

hahahhahahaa! that is disgusting, lol.

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #55 of 55
Quote:
Originally Posted by metalmuffins View Post

 


And thanks a lot Lovemesome, now I'm craving animal crackers and canned chocolate frosting. Seriously that sounds SO good. 

Hehehe, you're welcome! icon_wink.gif

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