French Pastry Frosting
|Butter/Margarine||1 Cup (16 tbs)|
|Shortening||1 1⁄3 Cup (21.33 tbs)|
|Light corn syrup||2 Tablespoon|
|Confectioners sugar||2 Pound, sifted (2 Package)|
|Milk||1 Cup (16 tbs)|
|Unsweetened chocolate square||2 1⁄2 , melted|
Cream butter and shortening until light and fluffy.
Beat in corn syrup, salt, and vanilla.
With spoon, gradually blend in confectioners' sugar.
Frosts and decorates 30 French Pastries, cut from one 15.1/2x10 1/2x1-inch sheet cake.
White frosting: Thin 2 cups French Pastry Frosting with milk till of spreading consistency.
Frost tops and sides of 15 cakes for French Pastries.
Chocolate frosting: To 2 cups French Pastry Frosting, add the melted chocolate.
Thin with milk till of spreading consistency.
Frost remaining cakes for French Pastries.
Decorator s frosting: To decorate with pastry-tube designs, divide remaining frosting in several parts: tint each a different color.
Pipe trims on frosted cakes-—edgings, diagonal stripes, rosettes, or dainty flowers.
Serving size: Complete recipe
Calories 8271 Calories from Fat 4404
% Daily Value*
Total Fat 501 g770.9%
Saturated Fat 211.5 g1057.7%
Trans Fat 36 g
Cholesterol 506.4 mg168.8%
Sodium 647.5 mg27%
Total Carbohydrates 965 g321.7%
Dietary Fiber 12 g48.1%
Sugars 898.9 g
Protein 19 g37.1%
Vitamin A 117.1% Vitamin C
Calcium 39.1% Iron 71.9%
*Based on a 2000 Calorie diet