KitchenAid K45SSWH Instructions And Recipes Manual page 40

¢ 0101o ,
CHOCOLATE FROSTING
.÷.
J cup butte_, softened
2 t_ff_lespoons light c'urn
syrup
4 cupspowdereds_g_ar
2 _Cl_,are_ (1oz.e_cT_)
U!ISWPetP!IP(] (JlocolatP,
melted
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
] _ ininntes, or tlntil 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_ minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 ininute.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13xgx2-inch
cake).
Per serving:
About 325 cal, 1 g pro, 44 g
carb,
18 g fat, 41 mg chol, 160 mg sod.
BUTTERCREAM FROSTING
cup butte_; suflened
cup creamor
el,v:_porated milk
1 teaspoon i,_mill_
teaspoon salt
4 CUllSpowderedsugal;
diI4ded
Low-f_t milk, ff
ne('e __aly
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed
4
and beat about
] ininute, 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_ 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 tmtil smooth.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13xgx2-inch
cake).
Per serving: About 208 cal, 0 g pro, 40 g carb,
6 g fat, 16 mg chol, 99 mg sod.
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