KitchenAid KP50PS Instructions And Recipes Manual page 34

Caramel Creme Frosting
1 ⁄ cup margarine or
2
butter
1 cup firmly packed
brown sugar
1 ⁄ cup low-fat milk
4
1 cup miniature
marshmallows
2 cups powdered
sugar
1 ⁄ teaspoon vanilla
2
Fluffy KitchenAid Frosting
1 1 ⁄ cups sugar
2
1 ⁄ teaspoon cream of
2
tartar
1 ⁄ teaspoon salt
2
⁄ cup water
1
2
1 1 ⁄ tablespoons light
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
1 ⁄ teaspoon grated
2
orange peel
Melt margarine in medium saucepan. Add brown
sugar and milk; mix. Heat to boiling. Cook about
1 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 1 minute, or until
smooth and creamy. Spread on cake while warm.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
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 on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip 1
to 1 1 ⁄ minutes. Add vanilla and whip about 5
2
minutes longer, or until frosting loses its gloss and
stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 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: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.
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