Caramel Creme Frosting
1⁄2 cup (125 mL) butter or margarine
1cup (250 mL) firmly packed brown sugar
1⁄4 cup (50 mL)
1cup (250 mL) miniature marshmallows
2cups (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
11⁄2 cups (375 mL) sugar
1⁄2 tsp (2 mL) cream of tartar
1⁄2 tsp (2 mL) salt
1⁄2 cup (125 mL) water
11⁄2 tbs (20 mL) light corn syrup
2 egg whites
11⁄2 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 11⁄2 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
Per serving: About 109 cal, 1 g protein, 27 g carb, 0 g fat, 0 mg chol, 101 mg sodium.
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