Friday, September 19, 2008

Chocolate Frosting

Chocolate Frosting (from Cooking Light)

1/2 cup (4 ounces) light cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk (1/2 n 1/2 or regular milk will work also)
1/8 teaspoon salt
3 cups powdered sugar, divided

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake.
The sugar in this recipe stabilizes the cream cheese and other dairy, so it can sit out for about 24 hours in an air conditioned home. Otherwise, store cake loosely covered in the refrigerator.


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