KITCHENAID ACCOLADE 400 - Manuel (Page 39)

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Buttercream Frosting
1 ⁄
3
cup (80 ml) butter or
margarine, softened
1 ⁄
4
cup (60 ml)
whipping cream or
evaporated milk
1 teaspoon (5 ml)
vanilla
1 ⁄
4
teaspoon (1 ml) salt
4 cups (945 ml)
powdered sugar,
divided
low-fat milk, if
necessary
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute, or until creamy. Stop and scrape bowl.
Add cream, vanilla, salt, and 1 cup (235 ml)
powdered sugar. Turn to STIR Speed and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 2
and mix about 1
1 ⁄
2
minutes, or until well blended.
Stop and scrape bowl.
Turn to STIR Speed. Gradually add remaining 3 cups
(710 ml) powdered sugar and mix until blended.
Stop and scrape bowl, if necessary. Add milk,
1 teaspoon (5 ml) at a time, if necessary. Turn to
Speed 4 and beat about 1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch (33x23x 5-cm) cake).
Per serving: About 219 cal, 0 g pro, 40 g carb,
7 g fat, 21 mg chol, 103 mg sod.
VARIATION
Chocolate Buttercream Frosting
Mix 1 ⁄
3
cup (80 ml) cocoa with powdered sugar in
small bowl. Add to softened butter, cream, vanilla,
and salt. Continue as directed above.
Yield 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake [33x23x 5-cm])
Per serving: About 224 cal, 1 g pro, 41 g carb,
7 g fat, 21 mg chol, 103 mg sod.
Orange Cream Cheese Frosting
4 cups (945 ml)
powdered sugar
1 package (8 oz.
[225 g]) light cream
cheese
1 teaspoon (5 ml)
orange juice
1 ⁄
2
teaspoon (2 ml)
grated orange peel
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 [33x23x 5-cm]).
Per serving: About 196 cal, 2 g pro, 41 g carb,
3 g fat, 7 mg chol, 107 mg sod.