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Caramel Creme Frosting
1
⁄2 cup (125 mL) butter
or margarine
1 cup (250 mL) firmly
packed brown
sugar
1
⁄4 cup (50 mL) low-fat
milk
1 cup (250 mL)
miniature
marshmallows
2 cups (500 mL)
powdered sugar
1
⁄2 tsp (2 mL) vanilla
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 2 layer or
13 x 9 x 2" (33 x 23 x 5 cm) cake).
Per serving: About 228 cal, 0 g protein, 41 g
carb, 7 g fat, 0 mg chol, 98 mg sodium.
Fluffy Frosting
1
1
⁄2 cups (375 mL)
sugar
1
⁄2 tsp (2 mL) cream of
tartar
1
⁄2 tsp (2 mL) salt
1
⁄2 cup (125 mL) water
1
1
⁄2 tbs (20 mL) light
corn syrup
2 egg whites
1
1
⁄2 tsp (2 mL) vanilla
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 1
1
⁄2 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
13 x 9 x 2" (33 x 23 x 5 cm) cake).
Per serving: About 109 cal, 1 g protein, 27 g
carb, 0 g fat, 0 mg chol, 101 mg sodium.