Mocha Butter Cream Frosting
1 c double strength coffee, cold
1 1/4 lb butter or margarine or half
of each.
4 1/8 lb powdered icing sugar
1 tsp. salt
4 oz. powdered cocoa
Cream butter in mixer until light and fluffy. Sift together, salt,
cocoa and powdered sugar.
Add to creamed butter, alternately with coffee, beat until smooth.
Spread on cooled cakes.
This will cover 6 9 in layer cakes (2 layers) used 1 1/2 c.
frosting per cake.
This will also frost 13 dozen cup cakes 1 tbsp. frosting per cupcake.
Maple Butter Cream Frosting
3/4 c water
1 1/4 lb butter or margarine or 1/2
of each.
2 oz powdered dry milk
4 1/8 lb powdered icing sugar
3 Tbsp. maple flavoring
1 Tbsp. vanilla
1 tsp. salt
Cream butter and margarine until light and fluffy. Mix in
sifted sugar and salt. Add flavoring
and just enough water to be of good spreading consitency.
Beat until light and fluffy.
Spread on cooled cakes. Makes enough for 6 (2 layer) 9 inch
cakes. or 13 doz. cup cakes.
Creamy Banana Frosting
1 1/4 lb butter or margarine
juice of 1 1/2 fresh lemons
3 bananas
4 1/8 lb powdered icing sugar
1 tsp. salt
Cream butter at med. speed until light and fluffy, about 3 min.
Add sifted sugar and salt to creamed
mixture. Mash bananas, mix with lemon juice and add to creamed
mixture.
Spread on cooled cakes. Enough to cover 6 (2 layer) 9 inch cakes,
about 1 3/4 c. per cake.
or 13 dozen cupcakes, 1 Tbsp. per cupcake.
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