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Venetian Creme Icing Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Light cream/Heavy cream||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3900 Calories from Fat 2377
% Daily Value*
Total Fat 270 g415.6%
Saturated Fat 169.5 g847.3%
Trans Fat 0 g
Cholesterol 789.8 mg
Sodium 1235.2 mg51.5%
Total Carbohydrates 356 g118.8%
Dietary Fiber 1.7 g6.8%
Sugars 295.9 g
Protein 26 g52.6%
Vitamin A 169.2% Vitamin C 2.4%
Calcium 67.8% Iron 17.6%
*Based on a 2000 Calorie diet
Gradually add milk, stirring until smooth.
Blend in the cream.
Stirring constantly, cook over medium heat until very thick; boil 1 minute.
Remove from heat.
Cover saucepan and place in ice and water; chill until mixture is set.
Cream butter with extract.
Add half of confectioners' sugar and beat until fluffy.
Beat chilled mixture until smooth.
Beating thoroughly after each addition, alternately add chilled mixture and remaining confectioners' sugar to butter mixture.