1 cup butter, softened
2 tablespoons light corn
syrup
4 cups powdered sugar
2 squares (1 oz. each)
unsweetened chocolate,
melted
ķĸ
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CHOCOLATE FROSTING
38
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1
1
⁄2 minutes, or until creamy. Stop and scrape bowl.
Add corn syrup. Turn to Speed 2 and mix well.
Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar,
mixing until blended. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl. Turn to
Speed 2. Slowly add melted chocolate and mix
about 1
1
⁄2 minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 minute.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 325 cal, 1 g pro, 44 g carb,
18 g fat, 41 mg chol, 160 mg sod.
1
⁄
3
cup butter, softened
1
⁄
4
cup cream or
evaporated milk
1 teaspoon vanilla
1
⁄
4
teaspoon salt
4 cups powdered sugar,
divided
Low-fat milk, if
necessary
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute, or until creamy. Stop and scrape bowl.
Add cream, milk, vanilla, salt, and 1 cup powdered
sugar. Turn to Stir Speed and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 1
1
⁄2 minutes, or until well blended. Stop and
scrape bowl.
Turn to Stir Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and
scrape bowl, if necessary. Add milk, 1 teaspoon at a
time, if necessary. Turn to Speed 4 and beat about
1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.
BUTTERCREAM FROSTING
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