Recipes Included On This Page Thick Butter Cream Frosting Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Thick Butter Cream Frosting Recipe By : Chatelaine Cookbook; 1965 Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft sweet butter or lightly salted butter 6 tablespoons cold simple syrup -- see directions 1/2 teaspoon vanilla To make 1 cup of Thick Butter Cream, measure 1/2 cup soft sweet or lightly salted butter into a blender and add 6 tablespoons cold Simple Syrup and 1/2 teaspoon vanilla. (Add a pinch of salt if using sweet butter.) Blend until smooth. Stop the blender and scrape the sides once or twice. Use as a filling and frosting or for decorating icing for cakes that are not rich. Chill after spreading. Butter Cream freezes well. **Simple Syrup** Measure 1 1/4 cups sugar, 1/3 cup corn syrup and 2/3 cup water into a small saucepan. Bring to a boil and cover. Simmer 5 minutes, then uncover and simmer 4 minutes longer. Cool and pour into a screw-top jar; refrigerate. Syrup keeps refrigerated indefinitely. Use for Quick Butter Cream, sweetening fruits or summer beverages. If sugar crystals form, uncover jar and stand in simmering water until clear. From The Chatelaine Cookbook by Elaine Collett; 1965. Maclean-Hunter Limited/Doubleday Canada Limited. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 June 2008. - - - - - - - - - - - - - - - - - - -

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