Frostings
Orange Frosting
1⁄2 | cup butter or margarine, softened | 2 tablespoons freshly grated orange |
4 cups sifted powdered sugar | peel | |
2 tablespoons sour cream | 1 tablespoon orange juice | |
1⁄8 | teaspoon salt |
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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 41⁄2 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 | 2 teaspoons vanilla |
1⁄2 cup milk | Food color (optional) |
2 pounds powdered sugar |
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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.
Convenience Foods
Helpful Hints
•To save time, use one of the many prepared cheese or meat spreads when making appetizers.
•Create a
•Defrost whipped topping in refrigera- tor;
•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.
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