KITCHENAID 9706634D - Manual (Page 33)

33
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
1 minute, or until creamy. Stop and scrape bowl.
Add cream, milk, 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
13 x 9 x 2" cake).
Per serving: About 208 cal, 0 g protein, 40 g
carb, 6 g fat, 16 mg chol, 99 mg sodium.
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
1
1 ⁄
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 1 minute. Stop and scrape bowl.
Turn to Speed 2. Slowly add melted chocolate
and mix about 1
1 ⁄
2
minutes. Stop and scrape
bowl. Turn to Speed 4 and beat about 1 minute.
Yield: 12 to 16 servings (frosting for 2-layer or
13 x 9 x 2" cake).
Per serving: About 325 cal, 1 g protein, 44 g
carb, 18 g fat, 41 mg chol, 160 mg sodium.