KITCHENAID 400 - Manual (Page 43)

41
1 ⁄
3
cup butter or
margarine, softened
1 ⁄
4
cup whipping cream
or evaporated milk
1 teaspoon vanilla
1 ⁄
4
teaspoon salt
4 cups powdered
sugar, divided
Low-fat milk, if
necessary
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute, or until creamy. Stop and scrape bowl.
Add cream, vanilla, salt, and 1 cup powdered sugar.
Turn to STIR Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix about
1
1 ⁄
2
minutes, or until well blended. Stop and
scrape bowl.
Turn to STIR Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and
scrape bowl, if necessary. Add milk, 1 teaspoon at a
time, if necessary. Turn to Speed 4 and beat about
1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 219 cal, 0 g pro, 40 g carb,
7 g fat, 21 mg chol, 103 mg sod.
VARIATION
Chocolate Buttercream Frosting
Mix 1 ⁄
3
cup cocoa with powdered sugar in small
bowl. Add to softened butter, cream, vanilla, and
salt. Continue as directed above.
Yield 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake)
Per serving: About 224 cal, 1 g pro, 41 g carb,
7 g fat, 21 mg chol, 103 mg sod.
Buttercream Frosting
4 cups powdered
sugar
1 package (8 oz.) light
cream cheese
1 teaspoon orange
juice
1 ⁄
2
teaspoon grated
orange peel
Place all ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to STIR Speed and mix
about 30 seconds, or until blended. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.
Orange Cream Cheese Frosting