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Full Online Book HomeLearning KitchenCakesandfrostings - Frosting Whipped Cream Frosting
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Cakesandfrostings - Frosting Whipped Cream Frosting Post by :hereger Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2475

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Cakesandfrostings - Frosting Whipped Cream Frosting

1/2 c shortening
1/2 c butter
1/2 c sugar
5 Tbsp flour
1/2 c milk
1 tsp vanilla


Cream shortening and butter together well.

Add remaining ingredients and mix well - longer it mixes, better.

Margarine may be substituted for butter, if desired.

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2 Egg whites 1/4 ts. Salt 1 ts. Vanilla or almond extract 1/4 c. Sugar 3/4 c. Light corn syrup 1. In small deep bowl, beat egg whites, salt & extract at medium speed until foamy. 2. Gradually add sugar 1 tablespoon at a time, beating at highest speed until soft peaks form & sugar is dissolved. 3. In a small saucepan over medium heat, bring corn syrup just to a boil. Pour in thin stream over egg whites, beating at highest speed until mixture forms stiff peaks.
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1/3 cup butter or margarine, softened 3 1/2 cups confectioners' sugar 3-4 tablespoons light cream or milk 1 1/2 teaspoons vanilla extract In medium bowl, with mixer at medium speed, or with wooden spoon, beat butter with sugar, 3 tablespoons of cream/milk, and vanilla until smooth and fluffy. If frosting seems too thick to spread, gradually beat in a little more cream/milk. Makes enough to fill and frost an 8" or 9" two layer cake; or to frost a 13 X 9 X 2-inch cake.
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