Venetian Creme Icing
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Half and half/Whipping cream||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
1. Thoroughly mix sugar, flour, and salt together in a heavy saucepan. Gradually add milk, stirring until smooth. Blend in half-and-half. Stirring constantly, cook over medium heat until very thick; boil 1 minute. Remove from heat.
2. Cover saucepan and place in ice and water; chill until mixture is set.
3. Cream butter with extract. Add half of confectioners' sugar and beat until fluffy.
4. Beat chilled mixture until smooth. Beating thoroughly after each addition, alternately add chilled mixture and remaining confectioners' sugar to butter mixture.
Serving size: Complete recipe
Calories 3345 Calories from Fat 1887
% Daily Value*
Total Fat 215 g330.2%
Saturated Fat 135.1 g675.5%
Trans Fat 0 g
Cholesterol 584.7 mg194.9%
Sodium 1139.8 mg47.5%
Total Carbohydrates 345 g114.9%
Dietary Fiber 1.7 g6.8%
Sugars 281.2 g
Protein 19 g38.3%
Vitamin A 131.9% Vitamin C 3.6%
Calcium 44.7% Iron 17.6%
*Based on a 2000 Calorie diet