Instructions: In small bowl with mixer at medium speed, throughly mix butter, salt, 1 cup confectioner sugar until light and fluffy.

CUSTARD FROSTING

Blend in egg, vanilla and chocolate. While beating until very smooth, gradually add rest of sugar and enough cream to make frosting of spreading consistency.

DREAMY FROSTING

2 3-ounce
packages soft cream cheese
2 tablespoons milk or light cream
4-1/2 cups sifted confectioners sugar
Dash of salt
1 teaspoon vanilla

Blend cheese with milk. Slowly stir in sugar. then salt and vanilla. Blend well. Fills and frosts two 8 or 9-inch layers.

VARIATIONS:
Chocolate: To cheese, add 2 squares slightly cooled, melted unsweetened chocolate; increase milk to 3 tablespoons, if necessary.

Orange: Substitute: Substitute orange juice for milk, and 1 teaspoon grated orange rind for the vanilla.

Coffee: With sugar, add 4 teaspoons instant coffee.

Date-Nut: Add 1/2 cup each chopped dates and chopped walnuts.

Lemon: Substitute lemon juice for milk. Omit vanilla and add 2 teaspoons grated lemon rind.

MINUTE FUDGE ICING

3 heaping teaspoons cocoa
1 cup sugar
1/4 cup milk
1/4 cup butter
Pinch of salt
1 teaspoon vanilla

Combine all ingredients except vanilla. Bring to a boil and boil for 1 minute. Remove from heat. Add vanilla and beat immediately until creamy enough to spread.

ORANGE BUTTER CREAM

1/2 cup soft butter,
...or margarine or
...shortening
1/8 teaspoon salt
3-1/2 cups sifted confectioners sugar
2 unbeaten egg yolks
1 teaspoon grated orange rind
About 2 tablespoons milk

With mixer at medium speed (or with spoon) throughly mix butter and salt and 1 cup confectioners sugar until light and fluffy. Add egg yolks, rind and part of milk; beat well. Add alternately rest of sugar and milk; beating until very smooth and of spreading consistency. (if desired, orange juice may be substituted for the milk.

SNOW WHITE FROSTING

1 pound confectioners sugar (1 box)

7 tablespoons soft vegetable shortening
1 tablespoon butter or margarine
1-1/2 teaspoons salt
1/3 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla

In large bowl, combine sugar, shortening, butter, salt, milk and extracts. Withe mixer at low speed, beat until smooth. Cover with foil until ready to use.

Makes 2-1/4 cups frosting.

STRAWBERRY FROSTING

1 10-ounce
package frozen sliced strawberries,
...thawed
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup white corn syrup
1 egg whites

Drain thawed strawberries well, reserving juice. In small bowl, place salt and egg whites. With mixer at high speed, beat until soft peaks form. At low speed, gradually add sugar and continue until smooth and glossy. Slowly add corn syrup while beating constantly. Then slowly beat in 1/3 cup reserved strawberry juice and beat until stiff. Add drainedstrawberies, vanilla extract; and beat till of spreading consistency.

DIABETIC CAKE FROSTING

CAKE FILLING

Yield: 1-1/2 cups

1 recipe Lemon Frosting (see recipe)

1 cup low-fat cottage cheese, drained and sieved 1-1/2 teaspoons unflavored gelatin
2 tablespoons water

To Lemon Frosting, add cottage cheese; eat until smooth. Add gelatin to water and dissolve over boiling water (about 5 minutes). Blend carefully and use at once.

LEMON FROSTING

Yield: 1/2 cup

2 tablespoons nonfat dry milk
1-1/2 tablespoons lemon juice
1 teaspoon vanilla
1/2 teaspoon unflavored gelatin
2 tablespoons water

Combine all ingredients except gelatin and water. Dissolve 1/2 teaspoon gelatin in 2 tablespoons water over hot water. Beat remaining ingredients at high speed of electric mixer about 15 minutes. Add geletin gradually. Continue beating until frosting stand in peaks. Use immediately.

LOW-CALORIE FROSTING

Yield: 3/4 Cup

4 ounce package Neufchatel cheese
4 teaspoons nonfat milk
Non-nutritive sweetener equivalent to 1/2 cup sugar 1/4 teaspoon salt
1 teaspoon vanilla extract
Food coloring as desired

Cream cheese and nonfat milk throughly; add sweetener, salt and vanilla; blend well. Add coloring last.

NOTE: If you wish to frost more than 1/2 dozen cupcakes, increase amounts accordingly.

CREAMY FROSTING

Yield: 1/2 cup

1/2 cup low-fat cottage cheese, sieved
1/8 teaspoon salt
1/2 tablespoon diet margarine, melted
Non-nutritive sweetener equivalent to 1/2 cup sugar 1 teaspoon almond or vanilla extract

Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10" cake.

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