Dairy-Free Vanilla Frosting; Royal Icing; Chocolate Glaze/Ganache; Simple Chocolate Mousse - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

Dairy-Free Vanilla Frosting

This frosting pairs very well with the Gluten-Free
Golden Cupcakes (page 40).
Makes about 2 cups
1 cup non-hydrogenated vegetable
shortening
2 cups confectioners' sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon fine sea salt
Put the shortening into the Cuisinart
bowl. Attach the chef's whisk and begin whisking
on Speed 2, increasing up to Speed 5 to cream
and make smooth, about 30 seconds. Scrape the
entire bowl and then add the sugar. Start the
mixer on Speed 2 and then slowly increase
speed to 5 to incorporate the sugar.
Scrape the bowl again and then add the vanilla
extract and salt. Mix again, increasing up to Speed
10 until smooth and fluffy, about 30 seconds.
Nutritional analysis per serving (2 tablespoons):
Calories 182 (61% from fat) • carb. 19g • pro. 0g • fat 13g
sat. fat 6g • chol. 0mg • sod. 33mg • calc. 36mg • fiber 0g

Royal Icing

This icing is great for decorating sugar cookies
or cakes. You can add food coloring to color it
or extracts to flavor it.
Makes 1½ cups
4 cups confectioners' sugar, sifted
1 large egg white, slightly beaten
2 tablespoons whole milk
1 teaspoon fresh lemon juice
Put the sugar into the Cuisinart
Attach the chef's whisk and mix on Speed 3 and,
with the mixer running, slowly add in the egg
white until fully incorporated, about 1 minute.
While the mixer is still running, add the milk and
lemon juice and mix until fully incorporated.
Scrape the entire bowl as necessary. Continue
mixing until soft peaks form, about 2 minutes.
Use immediately or cover the bowl with a damp
cloth so the icing does not harden. If using
coloring or a flavoring extract for the icing, add it
with the milk and lemon juice.
Nutritional analysis per serving (2 tablespoons):
Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g
mixing
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Chocolate Glaze/Ganache

Use to frost or fill your favorite cakes.
Makes about 1 cup
6 ounces chocolate (may use bittersweet
or semisweet), chopped
¾ cup heavy cream
3 tablespoons unsalted butter, cut into
1-inch pieces
Pinch fine sea salt
Put the chopped chocolate in the Cuisinart
mixing bowl.
Put the heavy cream into a small saucepan and
bring to just a simmer. Pour hot cream over
chocolate. Allow to sit for 1 minute to cool
slightly.
Attach the chef's whisk and mix on Speed 4 until
chocolate is melted and the mixture comes
together, about 2 minutes. Add butter, one cube
at a time, and whisk until fully incorporated and
shiny. Add the salt and stir to combine.
If using as a glaze, use immediately. If using
as a filling, allow to sit until slightly hardened.
Any leftovers can be refrigerated until solid, and
then scooped and shaped into truffles.
Nutritional analysis per serving (2 tablespoons):
Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g
sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g

Simple Chocolate Mousse

Whipping cream is effortless in the Cuisinart
Stand Mixer. Plus, you can fold in the chocolate on
Speed 1 without worrying about over-mixing.
Makes 5 cups
6 ounces good quality, bittersweet
chocolate, coarsely chopped
1¾ cups heavy cream, divided
1 tablespoon pure vanilla extract
Pinch fine sea salt
2 tablespoons brandy or liqueur
(optional, e.g., hazelnut, coffee or
orange)
In a double boiler set over barely simmering
water, melt the chocolate with 2 tablespoons of
the heavy cream, stirring until smooth. Remove
from the heat and let cool until lukewarm. Stir in
the vanilla extract, salt, and brandy or liqueur
(if using).
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