Wicked Frosting - "Must Have" Recipe

Frosting that is too sweet kills your cake. You'll know the truth when you see the dead frosting on the otherwise empty plates. Usually, this type frosting is based on confectioners sugar made with water or confectioners sugar with skim milk. Actually, some people like this formula type because it is fat free. For us, this sounds like a bad idea. If you want to go fat free, eat an apple.

Sticking to the health issues, keep in mind that enjoying your food is part of what you need to do for mental health. One reasonable guideline is small portions. Specifically, here's a suggestion:

• Make a nine inch layer cake.
• Cut the cake in half, then in quarters.
• Then cut each quarter into three pieces.
• Your cake now serves 12
• Don't have seconds
• Have your single portion. Clamp you mouth shut.
• Wrap the remaining pieces individually in parchment paper and freeze.

Now for luscious frosting, wicked good as my grandchildren proclaim. In this article, we start with uncooked recipes. Make the basic one and then develop variations to please yourself. As with everything, it's different strokes for different folks. Some people like green or blue frosting. Some people prefer to choose the colors, if required, to reflect the taste. I suppose you can make a case for green icing if you like mint flavor. As I said, different strokes.

Here are my four favorites: chocolate, coffee, rum, strawberry and last but not least, the basic vanilla.

Aunt Emily's Vanilla:

• 3 and 3/4 cups of confectioners sugar. Start by sifting the sugar. If you don't sift it or put it through a sieve, you'll have tiny pimply bits of sugar spoiling the look and even the taste.,
• Add one stick of very soft butter and 3 tablespoons of whole milk or light cream. Mix carefully to a stiff paste.
• Add two teaspoons of vanilla. Mix well.
Add milk by the teaspoonful until the frosting is spreadable but holds its shape.
• Uncle Dave prefers rum flavor to vanilla so if you've got an Uncle Dave, just substitute the rum flavor for the vanilla. Uncle Dave also likes a sprinkle of crushed pecans.

For each of the following, use the same proportions of sugar and butter.

For coffee frosting, add 4-5 tablespoons of cool strong coffee. Add more as needed to make a stiff but spreadable frosting.

For chocolate frosting, melt 3 squares of chocolate with two tablespoon of butter, a pinch of salt and add to the sugar, butter mixture. Add cream by the teaspoonful to achieve a spreadable consistency.

For strawberry frosting, mash 6 strawberries, put them through a sieve and add to the sugar, butter mixture. Then add water, 1 teaspoon at a time until the consistency is right for spreading. You can add a few drops of red food coloring, if you want it really pink.

To frost the cake, divide the frosting into 4 parts. Use one part for the filling and the remainder for the top and sides.