Ingredients

1/2 C. fructose
3 Tbsp. skim milk
2 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
1 large egg yolk
1/2 tsp. vanilla extract
1/2 tsp. salt (optional)
4 Tbsp. cold unsalted butter
4 Tbsp. cold margarine

Cooking Instructions

In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 Tbls. at a time, beating after each addition, until frosting has consistency of whipped butter. Use to frost one cake. Refrigerate until ready to serve. For variation of Mocha Butter Cream Frosting: Decrease skim milk to 2 Tbls. and cocoa powder to 1 Tbls.. Add 1 heaping tsp. of instant coffee dissolved in 1 Tbls. of boiling water to chocolate mixture.
 
 
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