KitchenAid K45SSWH Instructions And Recipes Manual page 41

CARAMEL CREMEFROSTING
cup ma@jorine or butter
i cup firmlypacked
[)!'01_71 SU_57U"
ff cup hm-&t nfflk
] cup miniahu'e
inal%]nna]]oll_
2 cup_ powdered st_q, o r
Melt margarine in medium saucepan. Add brown
sugar and milk; mix. Heat
to boiling. Cook
about
I ininute, stirring constantly.
Remove from heat.
Add marshmallows. Stir until marshmallows melt
and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and fiat
beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about
I ininute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13x9x2-inch
cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
FLUFFYKITCHENAID FROSTING
1_ cupss_g, a r
teaSl)oon cTeamof
tee_spoon _alt
ff cup Iw_ter
1_ t_ddespoons light
cornsyrup
2 egg 1_7_ites
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium heat
until sugar is completely dissolved, forming a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing oil Speed 10, slowly pour hot
syrup into egg whites ill a fine stream and whip 1 to
1_ ininlltes. Add vanilla and whip about 5 ininutes
longer, or until fiosting loses its gloss and stands ill
stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-1ayer or
13x9x2-inch
cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.
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