KITCHENAID 400 - Manual (Page 42)

40
1 ⁄
2
cup butter or
margarine
1 cup firmly packed
brown sugar
1 ⁄
4
cup low-fat milk
1 cup miniature
marshmallows
2 cups powdered
sugar
1 ⁄
2
teaspoon vanilla
Melt butter in medium saucepan. Add brown sugar
and milk, stirring to blend. Heat to boiling. Cook
about 1 minute, stirring constantly. Remove from
heat. Add marshmallows. Stir until marshmallows
melt and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. Turn to Speed 4 and beat about
1 minute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
Caramel Creme Frosting
1 1 ⁄
2
cups sugar
1 ⁄
2
teaspoon cream of
tartar
1 ⁄
2
teaspoon salt
1 ⁄
2
cup water
1 1 ⁄
2
tablespoons light
corn syrup
2 egg whites
1 1 ⁄
2
teaspoons vanilla
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium heat
until sugar is completely dissolved, forming a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip
1 to 1
1 ⁄
2
minutes. Add vanilla and whip about 5
minutes longer, or until frosting loses its gloss and
stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.
Fluffy Frosting