Cuisinart SM-50 Recipe - Page 26

Royal Icing This icing is great for decorating sugar cookies or cakes. You can add food coloring to color it or extracts to flavor it. Makes 1½ cups 4 cups confectioners' sugar, sifted 1 large egg white, slightly beaten 2 tablespoons whole milk 1 teaspoon fresh lemon juice Put the sugar into the Cuisinart® mixing bowl. Attach the chef's whisk and mix on Speed 3 and, with the mixer running, slowly add in the egg white until fully incorporated, about 1 minute. While the mixer is still running, add the milk and lemon juice and mix until fully incorporated. Scrape the entire bowl as necessary. Continue mixing until soft peaks form, about 2 minutes. Use immediately or cover the bowl with a damp cloth so the icing does not harden. If using coloring or a flavoring extract for the icing, add it with the milk and lemon juice. Nutritional analysis per serving (2 tablespoons): Calories 163 (1% from fat) • carb. 40g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg • calc. 3mg • fiber 0g Chocolate Glaze/Ganache Use to frost or fill your favorite cakes. Makes about 1 cup 6 ounces chocolate (may use bittersweet or semisweet), chopped ¾ cup heavy cream 3 tablespoons unsalted butter, cut into 1-inch pieces Put the chopped chocolate in the Cuisinart® mixing bowl. Put the heavy cream into a small saucepan and bring to just a simmer. Pour hot cream over chocolate. Allow to sit for 1 minute to cool slightly. Attach the chef's whisk and mix on Speed 4 until chocolate is melted and the mixture comes together, about 2 minutes. Add butter, one cube at a time, and whisk until fully incorporated and shiny. If using as a glaze, use immediately. If using as a filling, allow to sit until slightly hardened. Any leftovers can be refrigerated until solid, and then scooped and shaped into truffles. Nutritional analysis per serving (2 tablespoons): Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g • sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g Simple Chocolate Mousse Whipping cream is effortless in the Cuisinart® Stand Mixer. Plus, you can fold in the chocolate on Speed 1 without worrying about over-mixing. Makes 5 cups 6 ounces good quality, bittersweet chocolate, coarsely chopped 1¾ cups heavy cream, divided 1 tablespoon pure vanilla extract 2 tablespoons brandy or liqueur (optional, e.g., Frangelico®, Amaretto, Grand Marnier®) In a double boiler set over barely simmering water, melt the chocolate with 2 tablespoons of the heavy cream, stirring until smooth. Remove from the heat and let cool until lukewarm. Stir in the vanilla extract and brandy or liqueur. Add the remaining cream to the mixing bowl of the Cuisinart® Stand Mixer. Attach the chef's whisk and begin whisking on low speed. Gradually increase to Speed 12 until the cream holds soft peaks, about 1½ minutes. Stir about a quarter of the whipped cream into the cooled, melted chocolate mixture. Then fold in the remaining whipped cream. Cover and refrigerate the mousse for 30 minutes.* Spoon or pipe into serving bowls or goblets. If desired, garnish with shaved or finely chopped chocolate and a dollop of whipped cream. 37