KITCHENAID KSMc50 - Manual (Page 37)

35
Buttercream frosting
1 ⁄
3
cup butter, softened
1 ⁄
4
cup 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 minute, or until
creamy. Stop and scrape bowl. Add cream, milk, vanilla,
salt, and cup powdered sugar. Turn to Stir Speed and
mix about 30 seconds. Stop and scrape bowl. Turn to
Speed 2 and mix about ⁄
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, teaspoon at a time, if
necessary. Turn to Speed 4 and beat about minute, or
until smooth.
Yield: 2 to 6 servings (frosting for 2-layer or
3x9x2-inch cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 6 mg chol, 99 mg sod.
chocolate frosting
1 cup butter, softened
2 tablespoons light
corn syrup
4 cups powdered
sugar
2 squares (1 oz.
each) unsweetened
chocolate, melted
Place butter in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about ⁄
2
minutes,
or until creamy. Stop and scrape bowl. Add corn syrup.
Turn to Speed 2 and mix well. Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar, mixing
until blended. Turn to Speed 4 and beat about minute.
Stop and scrape bowl. Turn to Speed 2. Slowly add
melted chocolate and mix about ⁄
2
minutes. Stop and
scrape bowl. Turn to Speed 4 and beat about minute.
Yield: 2 to 6 servings (frosting for 2-layer or
3x9x2-inch cake).
Per serving: About 325 cal, g pro, 44 g carb,
8 g fat, 4 mg chol, 60 mg sod.