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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes How To Make Homemade Powdered Sugar 10 mins 1 cup Recipe you are creating: How To Make Homemade Powdered Sugar Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Recipe Ingredients: 1 cup granulated sugar 1 tbsp cornstarch Recipe Directions: Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Add the sugar and cornstarch to the blender or food processor, and blend until it is a fine powder. Depending on the power of your blender or food processor, you may need to blend for up to a minute. Once it is a fine powder, sift it into a bowl to remove any larger pieces. Now you have your own homemade powdered sugar! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: How to make powdered sugar, Powdered Sugar, Confectioners Sugar, How to make confectioners sugar Categories:

Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.

Flaky, buttery buttermilk biscuits are perfect for any meal. buttermilk bicuits Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers. A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Buttermilk Biscuits What you are creating: Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal. Ingredients: 3 cups flour plus some for dusting 2 ½ tablespoons sugar 1 ½ tablespoons baking powder 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, diced ⅔ cup buttermilk ½ cup whole or low fat milk plus extra for dusting Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream. Directions: Preheat over to 425. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack. Makes approximately 2 dozen biscuits. Variations: Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough. Related Projects:

Learn how to cover a cake in fondant, use molds, create a patchwork design using edible image sheets. Gumpaste poppies complete the look. Gumpaste & Edible Image Cake Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Gumpaste Image Cake $ 10 10$ Single Video On Demand Class Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

In this class you will learn how to make a number of delicious yeast based doughs. From sweet and savory brioche to cinnamon rolls and even monkey bread. Learn how to make and bake up your own delicious breads at home. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

How to create icing dots, zig zags & lines. How to create Icing Flowers and Leaves Let's look at some flower and leaf designs, and how you can turn almost any of the techniques you learned in class into a flower cake design. This tight rosette cake is simple but impactful. Using a large star tip to create the rosettes on top and around the middle require a nice smooth cake finish. Leaves were pipped to turn the rosettes into flowers. The cake was finished off with a one way left reverse shell all the way around the cake. This cake design is well executed using only a couple of techniques. I love how those techniques were translated into flowers. Here we have varying sizes of rosettes as a band border running through the side of this cake. Leaves were strategically placed to create the effect of a floral band, stars were piped and dots added to the centers to create star flowers. It's simple but pretty and would be great for a tea party themed celebration or even a Mother's Day cake. Next, we have a half wreath floral spray design. In this example, rosettes were used along with flowers and leaves. These flowers have 4 petals, but you could replace them with 5 petal apple blossoms. The filler flowers were done with Russian tips, but you could use your grass tip to create a similar filler flower. This is a great floral wreath cake! It's a bit trickier because you need to build up a based wreath of frosting underneath before you start adding your elements. Rosettes were pipped directly on the cake, then the mums were added. From there the spaces were filled in with stars using the #32 tip. A smaller star tip (#16) was used for the centers of the flowers. This cake is fun with the addition of a zig zag texture, full length around the side of the cake. The top has a rosette flower border with leaves and the bottom of the cake has stars and leaves. Its not a full border and the goal was to space the bottom design so that it spanned across two zig zag columns, then skipped a column, before adding the next one. This one works as long as your columns space out correctly. If you aren't sure they will, be sure to start at the back of the cake so you can end at the back of the cake in case you spacing doesn't work out. Striping your bag lends a lot of depth to your creations. These rosettes were created by striping the bag with white frosting. The small flowers are 4 petal flowers that can be replaced with the 5 petal apple blossom and then adding leaves. Finish it off with a shell border and you have a stunning wreath cake. Here's a great example of one that uses the apple blossom flower. You can substitute the 4 petal flowers for the apple blossom and then where the apple blossoms are replace those with a primrose. Stars were once again made with the #32 tip and leaves were added.

In this class learn to create 4 different heart shaped cookies using fondant. Templates for the cookies are provided with the class! Fondant Heart Cookie Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. To purchase access to this class: Click"Buy Now!" to purchase class access. Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Fondant Heart Cookie Class $ 10 10$ Single Video On Demand Class Valid for 2 years Buy Now! Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

How to create several summer desserts featuring pound cake! Free Video: Semi-homemade Pound Cake Dessert Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies How to make a summer dessert featuring pound cake! What you are creating: Pound cake is a summer staple and we are going to show you how to use it two ways in a dessert sure to delight! Ingredients: 1 loaf pound cake Heavy cream Vanilla Bean Paste (LorAnn Vanilla Bean Paste) Whip It Fresh strawberries Fresh mint Callebaut White Crispearls Directions: Cut pound cake into chunks. Cut up fresh strawberries. Julienne fresh mint so that you have thin strips for layering. Whip the heavy cream with Whip It packet based on the number of cups you are whipping up. The number of desserts you are creating will determine how much cream and Whip It stabilizer you will need. To assemble, simply layer in a clear bowl. Start with a layer of pound cake, then whip cream, then strawberries, mint and Crispearls. Repeat until dessert dish is full. Garnish with sliced strawberries and fresh mint leaves. Enjoy! Makes 6-8 dessert cups. Variations: Add any type of fresh fruit that's in season. You can also try different types of pound cake. A lemon pound cake would go wonderfully with the strawberries and fresh mint. Check out our blog! ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

Learn how to turn apples into caramel apple turkeys using caramel, chocolate to make feathers and edible image sheets for the turkey face. Caramel Apple Turkey Class Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Caramel Apple Turkey $ 0 0$ Learn how to make cute caramel apple turkeys! Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

Learn how to create red velvet cookies filled will buttercream frosting. Red Velvet Cookies We took the classic red velvet cake and put our own spin on it by creating a cookie version. These cookies are great for any occasion and can be filled with standard buttercream or cream cheese buttercream. Be sure to make extra as they will not last! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Red Velvet Cookies What you are creating: Who doesn't love the classical red velvet cake? We know you will love our red velvet cookie version! Ingredients: 1 cup unsalted butter 2 cups confectioners sugar 1 egg 2 teaspoons Vanilla Bean Paste {or extract} 1 tablespoon Lorann red velvet emulsion 2-3 tablespoons milk 1/2 cup Hershey’s Cocoa Powder 1/4 cup Buttermilk Powder 3 1/4 cups All Purpose Flour King Arthur 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon apple cider vinegar Directions: Cream together butter and confectioners sugar. Add the egg, vanilla, red velvet emulsion, and milk. Mix well. NOTE: Start with 2 tablespoons of milk, then add the rest if the dough is a little dry after adding the flour mixture. Sift together the cocoa, buttermilk powder, flour, baking powder and salt. Add to the wet ingredients. As the dough begins to form add a splash of apple cider vinegar. The dough should be soft but not sticky. After mixing, let it rest for five to ten minutes, then roll out on parchment paper to 1/4 inch thickness, dusting lightly with flour if needed. Cut into desired shapes and bake at 400 degrees for 6-7 minutes. Makes approximately 3 dozen cookies. Variations: A few tips to help you along the way: You can mix flour and cocoa powder together for rolling. It doesn’t give the cookie a white film like white flour, and adds a little extra flavor. Related Projects: