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Recipes

Colorful Frosting

Prep:

Cook:

Medium

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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

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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Recipe PDF

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.