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Chef Lindsey Farr
United States
Приєднався 18 лип 2015
Hi! I'm Lindsey Farr and I'm so excited you stopped by! I'm a former executive pastry chef in NYC and the creator of the food blog ChefLindseyFarr.com! I share a variety of cooking and baking tutorials with all sorts of tips and tricks that I have learned over the years as a professional line cook and pastry chef! The only thing I love more than baking is sharing everything I know with others! Come join me!
QUICK ROYAL ICING: A royal icing with meringue powder that is a majestic frosting for sugar cookies!
You can use this royal icing recipe with meringue powder to make not only a royal icing that tastes good, but exquisite! If you’d like to make a royal icing without meringue powder, use the same simple royal icing recipe with egg white powder (dried egg whites) and it will still set like a dream. You can use this as both your flooding and outline or stiff royal icing recipe, since this powdered meringue frosting tutorial shows you how to get the exact perfect consistency for each usage. One of the things that makes this the best royal icing recipe with meringue powder is my secret ingredient: lemon juice! It keeps your meringue powder icing from being cloyingly sweet, but instead creates a well-rounded taste!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen, visit the blog!
Royal Icing Recipe Using Meringue Powder: cheflindseyfarr.com/royal-icing-with-meringue-powder/
Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe! My YT handle is @ChefLindseyFarr :)
Chapters:
00:00 Intro to Royal Icing with Meringue Powder
01:06 Make your icing
06:39 Flooding and outline consistencies
13:12 Adding food dye
20:45 Prepping your piping bags
22:05 Decorating your cookies
HANG OUT WITH ME!
Instagram: cheflindseyfarr
Pinterest: www.pinterest.com/cheflindseyfarr/
Facebook: www.pinterest.com/cheflindseyfarr/
TOOLS USED IN THIS VIDEO:
White Serving Bowls - amzn.to/3IWcdSm
GIR Silicone Spatula - amzn.to/3ITRIEY
Extra Thick 100 Pack 18 Inch Disposable Piping Bag - amzn.to/3wXRBl5
KitchenAid Stand Mixer with 6-Quart Bowl - amzn.to/3cxF1nj
Clear Ingredient Bowls - amzn.to/32KlDwl
Reynolds 912 Foodservice Clear Plastic Wrap Film - amzn.to/3EPQZmO
Clear Deli Containers (Quart) - amzn.to/2PxKW0i
Yellow Kitchen Scissors (Similar) - amzn.to/3gOglXz
CAMERA EQUIPMENT USED:
Camera 1: amzn.to/2EgSzm5
Camera 2: amzn.to/3hoBogq
Macro Lens: amzn.to/2OSGGEG
Front Lens: amzn.to/2ONb8A8
Tripod 1: amzn.to/2ZRHIau
Tripod 2: amzn.to/2Ee6JUV
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. It won’t cost you any more! Thank you for supporting me so I can continue to make free recipe videos!
This tutorial for quick royal icing shows you how to make royal icing with meringue powder, which is a royal icing buttercream or frosting for sugar cookies! You don’t only have to make your royal icing using meringue powder, because a great meringue powder substitute for royal icing is powdered egg whites. Royal frosting with meringue powder is especially excellent for decorating cookies, because this recipe for royal icing with meringue powder gives you a glossy, stackable finish. And, royal icing meringue powder takes on any color food dye you choose, for a gorgeous color to celebrate any holiday!
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
For printable recipes, notes on customizing, and more tips learned in a professional kitchen, visit the blog!
Royal Icing Recipe Using Meringue Powder: cheflindseyfarr.com/royal-icing-with-meringue-powder/
Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe! My YT handle is @ChefLindseyFarr :)
Chapters:
00:00 Intro to Royal Icing with Meringue Powder
01:06 Make your icing
06:39 Flooding and outline consistencies
13:12 Adding food dye
20:45 Prepping your piping bags
22:05 Decorating your cookies
HANG OUT WITH ME!
Instagram: cheflindseyfarr
Pinterest: www.pinterest.com/cheflindseyfarr/
Facebook: www.pinterest.com/cheflindseyfarr/
TOOLS USED IN THIS VIDEO:
White Serving Bowls - amzn.to/3IWcdSm
GIR Silicone Spatula - amzn.to/3ITRIEY
Extra Thick 100 Pack 18 Inch Disposable Piping Bag - amzn.to/3wXRBl5
KitchenAid Stand Mixer with 6-Quart Bowl - amzn.to/3cxF1nj
Clear Ingredient Bowls - amzn.to/32KlDwl
Reynolds 912 Foodservice Clear Plastic Wrap Film - amzn.to/3EPQZmO
Clear Deli Containers (Quart) - amzn.to/2PxKW0i
Yellow Kitchen Scissors (Similar) - amzn.to/3gOglXz
CAMERA EQUIPMENT USED:
Camera 1: amzn.to/2EgSzm5
Camera 2: amzn.to/3hoBogq
Macro Lens: amzn.to/2OSGGEG
Front Lens: amzn.to/2ONb8A8
Tripod 1: amzn.to/2ZRHIau
Tripod 2: amzn.to/2Ee6JUV
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. It won’t cost you any more! Thank you for supporting me so I can continue to make free recipe videos!
This tutorial for quick royal icing shows you how to make royal icing with meringue powder, which is a royal icing buttercream or frosting for sugar cookies! You don’t only have to make your royal icing using meringue powder, because a great meringue powder substitute for royal icing is powdered egg whites. Royal frosting with meringue powder is especially excellent for decorating cookies, because this recipe for royal icing with meringue powder gives you a glossy, stackable finish. And, royal icing meringue powder takes on any color food dye you choose, for a gorgeous color to celebrate any holiday!
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Переглядів: 985
Відео
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Переглядів 5246 місяців тому
When I say this Chocolate Sugar Cookies Recipe is easy, I mean super easy! Not only do they come together in one bowl, they make cocoa-infused chocolate rolled cookies that roll out like a dream. Need chocolate cut out sugar cookies in the shapes of hearts for Valentine’s? I got you covered! Plus the way these chocolate sugar cookies cut out, their edges crisp ever so slightly while the center ...
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Переглядів 1,6 тис.Рік тому
Chewy Red Velvet Cookies from scratch have never been easier than Professional Pastry Chef Lindsey Farr’s red velvet cake cookies recipe! Red velvet cake cookies from scratch are perfect for any occasion, even a romantic one, because if even just the sound of red velvet cookies cream cheese icing is delicious, imagine EATING one!? Learning how to make red velvet cookies is very low stress, and ...
BEAUTIFUL MOLTEN CHOCOLATE PIE: An easy melts-in-your-mouth molten chocolate pie!
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Professional Pastry Chef Lindsey Farr gives us her unique and simple Molten Chocolate Pie recipe, a super easy chocolate pie recipe with cocoa powder and melted chocolate perfect for your list of decadent chocolate desserts holiday or otherwise! Learn how to make chocolate pie using this rich Molten Chocolate Pie as your entry into a world of delicious decadence that only molten chocolate can p...
CREAM CHEESE FROSTING FOR COOKIES: How to make vanilla cream cheese frosting for desserts!
Переглядів 952Рік тому
Professional Pastry Chef Lindsey Farr share with us the way to make easy Cream Cheese Frosting for Cookies with this how to make cream cheese frosting for cookies tutorial! In order to make smooth cream cheese frosting for cookies, you need this perfect cream cheese icing for cookies recipe. Creamy cream cheese frosting for cookies is a delicious finish, PLUS this is a very visually beautiful c...
DELICIOUS NUTELLA TRUFFLES: Dark chocolate Nutella truffles that will melt in your mouth!
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Professional Pastry Chef Lindsey Farr shows us the way to make Nutella truffles easy in this how to make chocolate truffles with Nutella tutorial! These super easy Nutella truffles are homemade Nutella truffles you can make with a simple and clear hazelnut chocolate truffles recipe, and on top of that, there are only four Nutella truffles ingredients that you’ll need (one of them is salt!). Tru...
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Переглядів 272Рік тому
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Thank you for keeping our Moravian customs alive. It's hard to keep our culture alive when our country is gone. Most librarys have zero information about us. The only way to connect and learn is through Weston Salome NC.
What else could you use instead of Graham crumbs
Whats the point of tempering chocolate??? I've never understood that? 🤷🏽♀️
You are funny! Thanks for the recipe! 😊
Thanks for watching! 😊
Oh she sounds like KAJOL - a bollywood actress..l love it
haha do I? that is a first for me!
Where the neck are the measurements !!!! This whole video is worthless without the measurements !!!!
Written recipe can be found via the link in the description! Enjoy!
Is there a written recipe??
Absolutely! Written recipe can be found via the link in the description.
Not noodles, its pasta!!!!!!!!
Haha! As long is there's lasagna! 😺
Thank you for explaining how the sugar mixed with egg yolks can denature after a while! I always thought it was a temperature thing but that makes so much sense 🤯
I'm glad it clicked for you!
Thank you
You're welcome!
Please less talking
To each their own!
You want some peaches with that sugar maam!?
I know what you mean. You really can't have peach preserves without plenty of sugar! 😜
Should I dock the pie crust for blueberry pie?
Hi Donovan! Do not dock the pie crust for blueberry pie! The filling is liquid and will leak out of the holes and adhere itself to the pie dish or could lead to a soggy bottom crust. More info here: cheflindseyfarr.com/amazing-blueberry-pie/
its pumpkin season and the Blue Jarrahdale's are by far the best tasting pumpkins in all my taste tests (including canned) and its even better as the Pink pumpkins, Blue, and white ones (technically squash varieties) sweeten up in the next 2-5 months. I grow all mine specifically for eating quality and get giddy when slicing a fresh Blue squash up. The flavor is next level. I can't wait to make this. I cure and store my pumpkins in my small house and use the last ones up in May. Some store really long time. The sugar level in the a few varieties is next level after storing and even though its not pumpkin season in March, the pumpkin baked goods will be coming fast.
Hi Amy! I can't wait for you to try this recipe! Happy baking!
I can tell just by reading the recipe that this was well written. This is the first recipe I've tried. I needed an easy apple crisp and have tried many over the years. I'm an experienced baker and cook and this was one of the best apple crisps I've ever made. Written to perfection. I used a combo of Honeycrisp/Granny Smith/Cosmic/Fujis to provide the perfect balance. I'm afraid to ever make this again, because it was so perfect. I did add a bit of cinnamon to the topping. Thank you for sharing this! I'm excited to check out more recipes.
Hi Amy! I'm so happy to hear it worked out so well for you! It's been one of my favorites ever since I was a kid. Thanks for taking the time to comment!
20 g Ground Cinnamon ▢6 g Ground Cloves ▢5 g Ground Nutmeg ▢3 g White Pepper freshly ground ▢6 g Aniseed freshly ground ▢3 g Ground ginger ▢2 g Cardamom freshly ground from green pods
Ingredient amounts are listed via the link in the description! Enjoy!
Would you recommend your method for trying to make peach jam for a county fair. The judging is based off of looks.
Skim any foam regularly while cooking to keep the preserves looking clear. The less foam, the shinier and clearer your jam will look. These are preserves, not jam, so they might be the thickness you're looking for but you can add pectin or cook it for a bit longer. Have a great county fair!
Where do I find the amounts of the ingredients??
Hi! Ingredient amounts are listed via the link in the description. Enjoy!
Will this recipe work with cup for cup gluten free flour and monkfruit or splenda in place of the sugar?
Hi! Yes you could try cup-4-cup gluten free flour, but it might be a bit more delicate while shaping! Be aware that monkfruit or splenda don't caramelize like sugar, but you could get a similar effect if you check if the monkfruit has a blend with erythritol in it. Give it a try and report back? Happy baking!
You didn't say how much butter, cream cheese and flour.??
Hi Kathryn! Ingredient measurements can be found via the link in the description. Happy baking!
What is the quantity of sugar and egg whites?
Hi! All quantities can be found via the recipe link in the description. Enjoy!
I made these rolls today and they were absolute divine. I followed the recipe exactly and they turned out perfectly. Thank you for sharing.
My pleasure 😊Thanks for coming back to let me know!
Hell yeah! Quick tip for pie crust - Cold Butter = flakey and crumbly Melted Butter = standing dough (soft and bread like) Standing pie crusts are used for making durable pies, similar to hot pockets, but way better.
Pie crust fans unite!
Good job! Gunna def try this x
Please do! Enjoy!
Can you do the same with strawberries 🍓
For strawberries I'd add a little extra lemon juice to this recipe instead: cheflindseyfarr.com/quick-strawberry-jam/
Thank you for your reply. I want to make this and your strawberry sauce. I’m making Cheesecake Mousse Parfaits for approximately 40 people. Not sure what the serving size is on your recipe. Can you help? TIA
@@vseward6785 Hi! For about 40 parfaits, you'd need around 10 cups of fruit sauce. This recipe makes about 2 cups of blueberry sauce! Have a wonderful event!
hard to watch...she's annoying...and way to much oil!!!!
umm yummm
Always!
Mine won’t harden 😫😫😫
I think the biggest thing that happens is that they just need more time to set. You can even put them in the fridge to help them set faster. It's also possible that the caramel you're using might be a little bit too runny--it being thicker before putting it on the bars helps a lot. Happy baking!
@@ChefLindseyFarr The did!!! They totally did set lol! Thaaaank you!!
@@velocitygirl8551 Happy to hear it!! Enjoy!!
@@ChefLindseyFarr It was a rough day… so I jumped the gun a lil too soon. Thanks 😊
@@velocitygirl8551 Nothing these bars can't fix (I hope!)!
The trick with vodka is that 60% (of 80 proof vodka) of the vodka is water. So, because the alcohol is boiled off during cooking, you get a dough you can work with more easily (ie more moist). The evaporation then works with the fat to further fluff up the dough.
It's foolproof magic!
I set my notifications to receive all the videos from you channel 🎉 I just love your manner and especially love your approach, focused on techniques but not rigid. You're fun to watch 😂❤ I searched out your channel today, bc I wanted some good results from chef recipes 😋 I see you're not posting much, and I'm here to encourage you ❤ Things I like watching, budget recipes, but done well ! ❤ cooking for 12, like 2 or 3 dishes, for a realistic budget, like,, 60$ ? Lindsay, You're a 💎 and people just need to discover you more ✨ ❤ these are my 2 cents, hope it's helpful and maybe encouraging 🎉 and not disrespectful 😉 Sending love and light from Ontario 🇨🇦
Thank you so much for your comment and your words of encouragement! I'll absolutely add those to my list while I'm brainstorming. Stay warm up in Ontario!
Love your style and recipes! Hope you post more! I'd love to see, cooking on a budget for a crowd, or more autumnal and Christmas recipes 😋 TY for your videos, I so appreciate that your a trained chef. Sending love from Ontario 🇨🇦
Sending love back at you in Ontario! So happy these recipes are helping you. I've got tons more autumn and Christmas recipes on the blog: cheflindseyfarr.com/fall-recipes/ Dig in! ;)
Heck yeah! I'm watching this at 5.
Enjoy!
@@ChefLindseyFarr I tried blanching but I don't think my peaches were ripe enough. I ended up still having to peel over 50 small ones with a peeler. Either way, I appreciate your video and it was helpful.
@@freak3dot I am so glad you were able to troubleshoot and that it worked out!
It's a recipe for apple compote but she could not give the ingredients measurements anywhere in the video but what really bothered me was at 5:29 when she mentions "this would be a lovely time to use my apple pie seasoning"... I stopped watching.
Ingredient measurements can be found linked in the description. Enjoy!
I need an icing for a wedding cake which i hope to make in advance of the wedding date. It will be for a garden wedding in the hottest time of the year in our country - temps coukd be as high as 37 degrees celcius. Do you have any suggestions?
Hi Pamela! I'd recommend either a Swiss Meringue Buttercream cheflindseyfarr.com/vanilla-swiss-meringue-buttercream/ or a sturdy American Buttercream cheflindseyfarr.com/vanilla-american-buttercream/. The Swiss Meringue is the more stable of the two, but the American is easier to make! Either way keep the cake chilled and in the shade as long as you can! Happy icing!
Canola oil is very bad research those veg oils very bad i use olive oil will not smoke under 400 better for arteries.
Enjoy!
What if they are like super super duper but not like ick
Not sure what that means, but hope it works out for you!
excellent you are so funny....love your style and the yummy Trifle...many thanks
Thanks so much!
How much salt into the butter and gram cracker? Looks like a teaspoon.
Hi! The recipe with measurements is available via the link in the description. Happy baking!
I was getting ready to make it, but she started putting in all the dry ingredients without telling me the measurements so no, not a favorite here
All the measurements are available via the link in the description. Happy baking!
Looks yummy im new to your page can I please have your recipe for the praline candy
Hi there, welcome! Absolutely, it's the link in the description! Can't wait for you to make these. :)
Yo this was amazing! Thanks! You have a really great way of talking/presenting. Moved along smoothly, not too fast, but described enough to know what I'm doing. Some people sound so friendly its patronizing. Your tone and everything was just nice. Everything here was just great. Excited to try the recipe!
Wow, thanks! Glad you liked it and looking forward to hearing how it goes!
Can it be made with Splenda ?
Hi there! Splenda doesn't caramelize the same way sugar does, so the texture and finish will be different. It might help to add a bit of molasses to help you get closer to what sugar would have offered. Experiment, and keep an open mind, since it'll be different, but an adventure!
This video is great! You’re awesome! Please keep doing videos
Thank you! More to come!
how do you store them and how long do they last?
Hi there! All the intel can be found at cheflindseyfarr.com/peach-preserves/ Enjoy!!
For the love of god please stop waving your hands around like a maniac. It’s weird and distracting
Wow! Thank you so much for the chocolate versions! May I know does the frying oil will get stained by the chocolate dough? Because I wanna try to make half batch of the vanilla and another batch of chocolate.
Hi! You're so welcome! Yes, the fry oil will slightly stain the vanilla donuts if you do the chocolate first. You can avoid this by going vanilla and then chocolate, as you already pointed out! While it might minorly impact the coloring it won't really have much of an impact on the flavor--so if you're glazing them it might not matter at all! Happy frying!
Made this recipe three times already! Super tasty and now all my friends donate their homegrown tomatoes to me to convert to this sauce in the hope that I will invite them to a home-cooked Italian meal featuring their tomatoes.
Hi Gregory! I'm so happy to hear this recipe has made you so popular! Thanks for taking the time to let me know how this sauce has enhanced your life!
I bet they taste like Hammonds marshmallows if not better
I haven't had Hammonds in a bit, but I can vouch that the marshmallows from this recipe are killer!
@@ChefLindseyFarr I don't have the mixer and fancy equipment as long as I get the Ingredients cant I just stir it in a mixing bowl by hand I want to make my own marshmallows so that I never want store-bought again unless I don't feel like cooking
@@mccrackerstacker You can definitely make them by hand! It'll just take quite a bit of endurance. I'd go for a large bowl and sturdy whisk. Follow the instructions just as you would with the electric equipment. Good luck and enjoy!
Simple and delicious! I used this recipe last year & am here for motivation to get started. My family has been anxiously awaiting this year's harvest to make more. We got two bushels in hopes of not running out again! We made small jars to give as gifts in Christmas baskets, used the preserves as jam on homemade bread, over ice cream, between waffles with cream cheese (I have teenage boys, each over six feet tall and am doing every thing I can to put weight on them) but our family's absolute favorite use? I make cream cheese danish with a dollop of the peach preserves in each one. It's also nice used as like a "chutney" with curry (instead of say a mango chutney) to offset heat. P.S. I like the idea of peeling w/o blanching for this application. Peaches are already so tender that every bit of retained firmness and flavor is a plus....IMHO but I agree w/Chef Lindsey's comment: each to their own.
Hi Lorenzo! Two bushels a year is a big deal! Your cream cheese danish with peach preserves sound right up my alley, and yes yes yes to preserves as chutney. Thanks for taking a moment to fill me in on how this recipe has become a part of your family's life!!
Is this uk plug?
You know what, I don't recall. I have converters for travel, so it's possible!