KitchenAid 6397dZw608 Instructions And Recipes Manual page 38

⁄ cup margarine or
1
2
butter
1 cup firmly packed
brown sugar
⁄ cup low-fat milk
1
4
1 cup miniature
marshmallows
2 cups powdered
sugar
⁄ teaspoon vanilla
1
2
1 ⁄ cups sugar
1
2
⁄ teaspoon cream of
1
2
tartar
⁄ teaspoon salt
1
2
⁄ cup water
1
2
1 ⁄ tablespoons light
1
2
corn syrup
2 egg whites
1 ⁄ teaspoons vanilla
1
2
orange cream cheese frosting
4 cups powdered
sugar
1 package (8 oz.) light
cream cheese
1 teaspoon orange
juice
⁄ teaspoon grated
1
2
orange peel
* Wire Whip sold separately for model K4SS.
caramel creme frosting
Melt margarine in medium saucepan. Add brown sugar and
milk; mix. Heat to boiling. Cook about  minute, 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 flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds. Turn to Speed
4 and beat about  minute, or until smooth and creamy.
Spread on cake while warm.
Yield: 2 to 6 servings (frosting for 2-layer or
3x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 4 g carb,
7 g fat, 0 mg chol, 98 mg sod.
fluffy KitchenAid frosting
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 0 and whip about 45
seconds, or until whites begin to hold shape. Continuing
on Speed 0, slowly pour hot syrup into egg whites in a
fine stream and whip  to 
whip about 5 minutes longer, or until frosting loses its
gloss and stands in stiff peaks. Frost cake immediately.
Yield: 2 to 6 servings (frosting for 2-layer or
3x9x2-inch cake).
Per serving: About 09 cal,  g pro, 27 g carb,
0 g fat, 0 mg chol, 0 mg sod.
Place all ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about
30 seconds, or until blended. Turn to Speed 4 and beat
about 2 minutes, or until smooth and creamy.
Yield: 2 to 6 servings (frosting for 2-layer or
3x9x2-inch cake).
Per serving: About 96 cal, 2 g pro, 4 g carb,
3 g fat, 7 mg chol, 07 mg sod.
⁄ minutes. Add vanilla and

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