Basic Continental Frosting
|Milk||1 Cup (16 tbs)|
|Egg/2 egg yolks||1|
|Soft shortening||1⁄2 Cup (8 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Sifted icing sugar||2 1⁄2 Cup (40 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Mix the first three ingredients together in the top of a double boiler and stir in the milk and slightly beaten egg.
Whisk and cook over boiling water until thick and smooth.
If mixture lumps, beat with a rotary beater, then cool to room temperature.
Beat remaining ingredients together until fluffy, then beat in the cooled thick custard.
Chill until frosting thickens to a spready consistency.
Use to fill and frost two 8- or 9-inch layer cakes, or 1 very large angel or chiffon cake when cut into three layers to be filled and frosted.
Leftover frosting keeps well in the refrigerator for several days, but soften at room temperature and beat until smooth.