Halloween Frosting
Yield
6 cupsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 5 | cups |
powdered sugar
sifted |
|
| 2 | each |
egg whites
unbeaten |
*
|
| 2 | tablespoons |
cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 4 | teaspoons |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 1.2 | l |
powdered sugar
sifted |
|
| 2 | each |
egg whites
unbeaten |
*
|
| 3E+1 | ml |
cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 2E+1 | ml |
cream
|
|
Directions
Cream butter, add part of sugar gradually, blending after each addition.
Add remaining sugar, alternately with egg whites then with 2 tablespoons cream until of right consistency to spread.
Beat after each addition until smooth.
Add vanilla and salt.
Divide frosting in two parts. To one part add orange coloring to give an orange shade and spread betveen layers of cake, reserving about ¼ for pumpkin decoration.
To remaining untinted frosting, add chocolate; then add 4 teaspoons cream until of right consistency to spread.
Spread chocolate frosting on top and sides of cake Decorate top with jack-o'-lantern, made of orange-tinted frosting.
