Some Betty Crocker Frostings
Frostings from Betty Crocker's Cookbook (27th printing, 1976. Copyright 1969)
Vanilla Butter Frosting
- 1/3 cup soft butter or margarine
- 3 cups confectioners' sugar
- 1 1/2 tsp. vanilla
- 2 tblspn. milk (approx.)
Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
Should be enough to frost 1 13x9 cake (or fill and frost two 8 or 9 inch layers).
Chocolate Butter Frosting
- 1/3 cup soft butter or margarine
- 2 ounces melted unsweetened chocolate (cool)
- 2 cups confectioners' sugar
- 1 1/2 tsp. vanilla
- 2 tblspn. milk (approx.)
Mix thoroughly butter and cooled chocolate. Blend in sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
Lemon Swirl
- 3 ounces cream cheese, softened.
- 1/2 cup soft butter or margarine
- 4 cups confectioner's sugar
- 1 tsp. vanilla
- 2 to 3 tsp. grated lemon zest (? I think)
- 3 tblspn. lemon juice (approx.)
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.
White Mountain Frosting
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tblspn. water
- 2 egg whites (1/4 cup)
- 1 tsp. 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 degrees F on a candy thermometer (or until small amounts of mixture dropped into very cold water forms a firm ball).
As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Add vanilla during last minute of beating.
(Cocoa Frosting: Sift 1/4 cup cocoa over frosting and gently fold in until blended.) (Lemon Frosting: Substitute 1 tablespoon lemon juice for the vanilla and add 1/4 tsp. grated lemon zest and 10 drops yellow food color during last minute of beating.)
