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Chocolate Frosting
1 cup (250 mL) butter,
softened
2 tablespoons (30 mL)
light corn syrup
4 cups (1 L) powdered
sugar
2 squares (1 oz. [30 g]
each) unsweetened
chocolate, melted
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 [33x23x5-cm] cake).
Per serving: About 325 cal, 1 g pro, 44 g carb,
18 g fat, 41 mg chol, 160 mg sod.
Buttercream Frosting
1
⁄3 cup (75 mL) butter,
softened
1
⁄4 cup (50 mL) cream
or evaporated milk
1 teaspoon (5 mL)
vanilla
1
⁄4 teaspoon (1 mL) salt
4 cups (1 L) 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 (250 mL)
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
(750 mL) powdered sugar and mix until blended.
Stop and scrape bowl, if necessary. Add milk, 1
teaspoon (5 mL) 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 [33x23x5-cm] cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.