Hamilton Beach Cookie Press and Cake & Food Decorator manual Frostings, Convenience Foods

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

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

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 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.

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