- Recipes Home
- Interest Groups
French Pastry Frosting Recipe
|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|
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 mg
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
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.