Colorful Frosting
Prep:
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Cook:
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Ingredients
2 cups palm shortening
1 cup honey
½ cup honey lemon cream
for red color: 1-2 TBSP freshly squeezed beet juice
for green color: 1-2 TBSP freshly squeezed spinach leaves
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400 grams palm shortening
340 grams honey
170 grams honey lemon cream
for red color: 1-2 TBSP (15 - 30 ml) freshly squeezed beet juice
for green color: 1-2 TBSP (15 - 30 ml) freshly squeezed spinach leaves
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Instructions
- Place the first three ingredients into a bowl and blend with an immersion blender or use a food processor with the fitted steel blade.
- Beat all ingredients until completely smooth and creamy, 3 -4 minutes
- Divide frosting in three parts and place each part in a separate bowl.
- For red or pink color add beet juice to one part and beat very well.
- For green color, add freshly squeezed spinach leave juice to one part and beat very well.
- Leave the third one as is.
- Place each cream into their own thick plastic bag, snip off a tiny tip of one corner with scissors, press firmly and decorate your (cup) cakes.
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Nutritional Info
Storage
Notes
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