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.
Serving size: Complete recipe
Calories 3832 Calories from Fat 1426
% Daily Value*
Total Fat 161 g248.2%
Saturated Fat 60.6 g303.1%
Trans Fat 13.5 g
Cholesterol 356.1 mg118.7%
Sodium 664.9 mg27.7%
Total Carbohydrates 597 g199.1%
Dietary Fiber 0.4 g1.6%
Sugars 547.8 g
Protein 14 g28.3%
Vitamin A 37.8% Vitamin C
Calcium 30.4% Iron 7.8%
*Based on a 2000 Calorie diet