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.