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Italian Frosting Recipe

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This recipe for Italian Frosting, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Peck
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 tsp. flour
1 c. milk
1/2 c. shortening
1/2 c. margarine
1 c. sugar

Directions:
Directions:
Mix flour and milk to a smooth paste in small saucepan. Cook over low heat until very thick, stirring constantly. Remove from heat and set aside to cool. Put sugar and fats into bowl (about 2 qt. size) and beat at highest speed for 10 minutes. This is very important; it must be beaten until so smooth that sugar is hardly noticed.
When milk and flour paste is cool, beat into sugar mixture until it looks like whipped cream. Beat in flavoring of your choice. (I use one tbsp vanilla, or for chocolate, 2 squares, melted. Makes 5 cups.)
This is a versatile frosting. May be used as a filling for cream puffs, topping for gelatin or desserts or as cake filling and frosting. It will keep several weeks in the refrigerator if covered loosely with waxed paper. It should not be covered tightly.

 

 

 

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