KITCHENAID ACCOLADE 400 - Manuel (Page 38)

36
Caramel Creme Frosting
1 ⁄
2
cup (120 ml) butter
or margarine
1 cup (235 ml) firmly
packed brown sugar
1 ⁄
4
cup (60 ml) low-fat
milk
1 cup (235 ml)
miniature
marshmallows
2 cups (475 ml)
powdered sugar
1 ⁄
2
teaspoon (2 ml)
vanilla
Melt butter in medium saucepan. Add brown sugar
and milk, stirring to blend. 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 (33x23x5-cm) cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
Fluffy Frosting
1 1 ⁄
2
cups (355 ml) sugar
1 ⁄
2
teaspoon (2 ml)
cream of tartar
1 ⁄
2
teaspoon (2 ml) salt
1 ⁄
2
cup (120 ml) water
1 1 ⁄
2
tablespoons (20 ml)
light corn syrup
2 egg whites
1 1 ⁄
2
teaspoons (7 ml)
vanilla
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 ⁄
2
minutes. Add vanilla and whip about
5 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 (33x23x5-cm) cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.