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Caramel Creme Frosting
cup butter or
margarine
? cup h'rmly packed
brown sugar
cup low-tat milk
? cup rnint___ture
marshmallows
2 cups powdered
sugar
teaspoon w__nilla
Melt butter in medium saucepan. Add brown sugar
and milk, stirring to blend. Heat to boiling. Cook
about 1 minute, stirring constantly. Remove from
heat. Add marshmallows. Stir until marshmallows
melt and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. Turn to Speed 4 and beat about
1 minute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2qayer or
13x9x2qnch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
Fluffy Frosting
7_ cups sugar
teaspoon cream of
tartar
teaspoon salt
cup water
74 tablespoons light
corn syrup
2 egg whites
?_ teaspoons w__nflla
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium heat
until sugar is completely dissolved, forming a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip
1 to lY_ minutes. Add vanilla and whip about
5 minutes longer, or until frosting loses its gloss
and stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.
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