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Lemon or Orange Frosting for Sheet Cake


Serves 24

1/4 cup unsalted butter, softened
1 pound icing sugar
1/4 cup lemon or orange juice
2 tablespoons grated lemon or orange rind
Shredded lemon or orange rind, Optional
Chopped pistachios or walnuts, Optional

With electric mixer, beat butter until fluffy. Beat in the icing sugar alternately with the juice until smooth and spreadable. Fold in grated rind. Spread evenly over top of the cake. If desired, garnish with shredded rind and chopped nuts.

Nutrition (per serving): 94 calories Saturated fat 1 g Total Fat 2 g (18% of calories) Protein 0 g (0% of calories) Carbohydrates 19 g (81% of calories) Cholesterol 5 mg Sodium 0 mg Fiber 0 g Iron 0 mg Vitamin A 76 IU Vitamin C 2 mg Alcohol 0 g




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.