| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 2 | tb | Cocoa for light flavor; or 1/4 cup for |
| ; medium, or 1/2 cup | ||
| ; for dark | ||
| 1 1/3 | c | Confectioners' sugar |
| 2 | tb | Milk; (2 to 3) |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
FOR 1 CUP OF FROSTING Melt butter in saucepan over medium heat. Add amount of cocoa for flavor you prefer. Heat just until mixture begins to boil, stirring constantly until smooth. Pour into small mixer bowl. Cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. One cup frosts an 8- or 9-inch square or round cake or pan of brownies or top of a 13x9x2-inch cake or pan of brownies. Two cups fills and frosts an 8- or 9-inch two-layer cake or frosts 30 cupcakes. For 2 Cups of frosting follow above instructions and increase ingredients as follows: 1/3 cup butter or margarine 3 tablespoons Cocoa for light flavor, or 1/3 cup for medium, or 2/3 cup for dark 2 2/3 cups confectioner's sugar 1/3 cup milk 1 teaspoon vanilla Converted by MC_Buster. Converted by MM_Buster v2.0l.
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