Back to MainPage Frostings Chocolate Butter Frosting Cocoa Butter Frosting Maple Butter Frosting Double Boiler (7-minute) Frosting French Silk Frosting Vanilla Butter Frosting White Mountain Frosting

Chocolate Butter Frosting 1/3 cup soft butter 2 ounces melted unsweetended chocolate (cool) 2 cups confectioners' sugar 1 1/2 teaspoon vanilla About two tablespoons milk Mix thoroughly butter and cooled chocolate. Blend in sugar. Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency. Fills and frosts two 8 or 9 inch layers or frosts a 3X9 inch cake. Cocoa Butter Frosting: Same as above, but susbstitute 1/3 cup cocoa for the chocolate. Maple Butter Frosting: Same as above, but susbstitute 1/2 cup maple syrup for vanilla and milk. Double Boiler (7-minute) Frosting 2 egg whi te s (1/4 cup ) 1 1/2 cups sugar 1/4 teaspoon cream of tartar or * 1 tabiespoon light corn syrup 1/2 cup water 1 teaspoon vanilla Combine egg whites, sugar, cream of tartar (or corn syrup) in top of double boiler. Beat on high speed one minute with electric mixer. Place over boiling water (water should not touch bottom of pan) beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat two minutes longer on high speed. Fills and frosts two 8 or 9 inch layers or frosts a 13x9 inch cake. French Silk Frosting 2 2/3 cups confectioners' sugar 2/3 cup soft butter 2 ounces melted unsweetened chocolate (cool) 3/4 teaspoon vanilla 2 tablespoons milk In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradu ally add milk; beat until smooth and fluffy. Enough frosting for two 9-inch layers or three 8-inch layer cakes Vanilla Butter Frosting 1/3 cup soft butter 3 cups confectioners' sugar 1 1/2 teaspoons vanilla About two tablespoons milk Blend butter and sugar, Stir in vanilla and milk beat until frosting is smooth and of spreading consistency. Fills and frosts two 8 or 9 inch layers or frosts a 13X9 inch cake. White Mountain Frosting 1/2 cup sugar 1/4 cup light corn syrup 2 tablespoons water 2 egg whites (1/4 cup) 1 teaspoon vanilla Combine sugar, corn syrup and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring, to 242 deg. on candy thermometer (or until amall amount of mix ture spins a six to eight inch thread when dropped from a spoon). As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slow ly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaka form; add vanilla during last minute of beating. Creates fills and frosts two 8 or 9 inch layers, or frosts a 13X9 cake. Thin chocolate frosting to pour over above for or Allegretti Design Melt one ounce unsweetened chocolate and 1/4 teaspoon shortening. Using teaspoon, drizzle the melted chocotate around top edge of cake, allowing it to run down the side unevenly.