These are recipes that I use a whole bunch, but I don’t have the patience to keep on writing over and over again. I’ll add to this consistently as I remember certain recipes.
Cream Cheese Frosting
1 8 oz. package cream cheese (not low fat), softened
1 stick Unsalted Butter, softened
4 C. Powdered Sugar
1 Tbs. Vanilla Extract
-Cream together cream cheese and butter in a mixture fitted with the paddle fixture until thoroughly combined, about 1 minute on medium speed.
-Add in the powdered sugar, 1/2 cup at a time, with the mixer on the lowest speed possible. Mix until combined.
-Add in vanilla extract and mix to combine.
-Makes 1 cup packed golden (double molasses for dark)
1 cup granulated sugar
1 T. Molasses
-Combine ingredients in food processor and process until golden all through. Scrape down the bowl periodically to get the stray molasses off of the side.
-Store in an airtight container for up to 1 month
Granulated sugar (in your reservoir)
Scraped Vanilla Bean
Simply place the vanilla bean into your sugar jar and shake every few days to infuse. You can leave the bean in there and add more as you please. The sugar will be scented and flavored with the vanilla. Great to use in recipes.
Homemade Marshmallow Fluff
1 T. Meringue Powder (Powdered Egg Whites; reconstitute according to manufacturer’s instructions)
1 C. Corn Syrup
Pinch of Salt
1 C. Powdered Sugar
Vanilla Extract to Taste
1. In a heavy-duty mixer fitted with the paddle attachment, mix together reconstituted meringue powder, corn syrup, and salt on high speed until opaque white and thick (it will look like marshmallow), about 8-10 minutes.
2. Add in powdered sugar and vanilla extract and beat until smooth, about 2 minutes. Use in any recipe that calls for marshmallow fluff.