17
Frostings
Orange Frosting
1
⁄
2
cup butter or margarine, softened
4 cups sifted powdered sugar
2 tablespoons sour cream
1
⁄
8
teaspoon salt
Place butter in large mixing bowl. Cream thoroughly on medium high speed. Add
sugar, sour cream, orange peel, orange juice and salt. Beat until smooth and
creamy. NOTE: Add extra orange juice, if frosting is to stiff. Assemble and fill
cookie press; use decorator tip.
Makes 3 cups frosting.
Variations:
Chocolate: Increase powdered sugar to 4
1
⁄
2
cups and sour cream to 6 table-
spoons. Add three (3) 1 oz. squares unsweetened chocolate, melted. Omit orange
peel and juice.
Professional Frosting
2 cups solid vegetable shortening
1
⁄
2
cup milk
2 pounds powdered sugar
Place vegetable shortening in large mixing bowl. Beat on high speed 3 minutes
until creamy. Add milk; beat on low speed, until well blended. Gradually add
powdered sugar. Beat on high speed 1 minute.Add vanilla and food color. Beat
on high speed 1 minute, until light and fluffy. Assemble and fill cookie press
with frosting; use decorator tip.
Makes 5 cups frosting.
2 tablespoons freshly grated orange
peel
1 tablespoon orange juice
2 teaspoons vanilla
Food color (optional)
Convenience Foods
Helpful Hints
• To save time, use one of the many
prepared cheese or meat spreads
when making appetizers.
• Create a professional-looking cake in
minutes by decorating any cake with
ready-made frosting.
• Defrost whipped topping in refrigera-
tor; 3-4 ounces of topping fills barrel.
Use to decorate a wide variety of
desserts.
• Make quick sugar cookies in fun
shapes by using “commercially
prepared” refrigerated dough or
sugar cookie mixes (omit water).
• Fill donuts with seedless jelly or
vanilla cream for a special breakfast
treat. Use filler tip.
