Can you name the dessert components just from the ingredients listed?

created by coloradoboy
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IngredientsDessert ComponentDescriptive hints
Egg Whites, Sugar, Butter, Water, Vanilla ExtractSilky, smooth, light and airy icing...Buon Giorno!
Milk, Vanilla Bean, Sugar, Cornstarch, Egg Yolks, ButterA filling for things such as eclairs.
Heavy Cream, Chocolate, Sugar, Egg Whites, Egg YolksLight and airy much like a hair product.
Egg Yolks, Sugar, Lemon Juice, Heavy Cream, Butter, Lemon ZestYou might use this to make bars or a pie!
Egg Whites, Sugar, Butter, Vanilla ExtractSilky smooth icing (think neutral).
Butter, Sugar, Water, Milk, Bread Flour, EggsAn eggy dough that makes numerous french pastries.
Chocolate, Heavy CreamVery rich and sometimes used for dipping, a filling, or even an icing.
Butter, Eggs, Sugar, Almond Flour (ground almonds)Used in tarts and sometimes in pastries like a bear claw.
Cream Cheese, Mascarpone Cheese, Egg Yolks, Sugar, Heavy CreamUsed along side cookie/cake like biscuits shaped like an appendage.
Butter, Powdered Sugar, Milk, Vanilla ExtractA sweet icing for the 4th of July...('o say can you see...')
Powdered Sugar, Egg WhitesUsed by a lot of people in making/decorating gingerbread houses or wedding cakes.
IngredientsDessert ComponentDescriptive hints
Gelatin, Milk, Heavy Cream, Sugar, Egg Yolks, Vanilla ExtractThink southern Germany :)
Water, Sugar, Corn Syrup, Egg Yolks, ButterA smooth eggy icing more of the time used as a filling...Bonjour!
Powdered Sugar, Almond Paste, Fondant, GlucoseUsed to make modeled animals or sometimes in truffles...very big in Europe.
Sugar, WaterOften times flavored and used to soak cakes for moisture and flavor.
Sugar, Water, Butter, Heavy CreamCan be light or dark and often times associated with apples.
Milk, Heavy Cream, Sugar, Egg Yolks, Vanilla ExtractAlthough the name is written in French, it's very English.
Egg Whites, Sugar3 different types and the best way to brown it is with a torch!
Butter, Sugar, Graham CrackersVery tasty for a 'cake made of cheese'.
Heavy Cream, Pastry CreamSmooth and very light...similar to an Ambassador.
Fondant, Butter, High Ratio ShorteningA smooth icing but not as light as it's counterparts...Guten Tag!
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