Cuisinart SM-55 Recipes - Page 52

chocolate frosting Perfect topping for a yellow cupcake! 10 ounces semisweet chocolate, chopped or chips 2 tablespoons unsalted butter, at room temperature 1 cup heavy cream Makes about 2 cups Place chocolate and butter in the Cuisinart™ mixing bowl. Reserve. Scald heavy cream in a small saucepan (heat until just bubbling around edges - may be done in microwave). Once cream starts to scald, pour it over the chocolate and butter. Stir with a wooden spoon to cool mixture slightly. Allow to rest for about 5 minutes. Insert the chef's whisk. Turn to speed 1 and gradually increase to speed 12. Whip for about 2 minutes until the frosting thickens and increases slightly in volume. Note: If doubling recipe, bring the speed up only to 7 or 8, as the chocolate will spatter on the maximum setting. swiss buttercream On its own or flavored, this buttercream makes the perfect frosting. Makes about 6 cups, enough to frost a 9-inch double layer cake 8 large egg whites 1¾ cups granulated sugar 4½ cups unsalted butter 1 teaspoon pure vanilla extract 1 tablespoon fresh lemon juice Place egg whites and sugar in the Cuisinart™ mixing bowl. Place bowl over a pan of simmering water and whisk the whites until warm and sugar is dissolved (the liquid temperature should reach 140°F). Place bowl on the stand mixer. Insert the chef's whisk. Turn to speed 10. Set timer for 15 minutes. The object is for the whites to whisk until cool, approximately 15 minutes. Once cool, turn stand mixer to speed 3 and add the butter slowly, in pieces, incorporating each piece before adding the next. Once all the butter is added, add the vanilla and lemon juice. Turn back up to speed 8 until the buttercream is smooth and silky. Buttercream will keep in the refrigerator for up to 10 days. Buttercream is very versatile - any flavoring can be added once all the butter is incorporated. 52