KitchenAid KP26M1XDP Use & Care Guide - Page 38

Caramel Creme Frosting 1⁄2 cup butter or margarine 1 cup firmly packed brown sugar 1⁄4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1⁄2 teaspoon 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 13 x 9 x 2" cake). Per serving: About 228 cal, 0 g protein, 41 g carb, 7 g fat, 0 mg chol, 98 mg sodium. Fluffy Frosting 11⁄2 cups sugar 1⁄2 teaspoon cream of tartar 1⁄2 teaspoon salt 1⁄2 cup water 11⁄2 tablespoons light corn syrup 2 egg whites 11⁄2 teaspoons 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 11⁄2 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 13 x 9 x 2" cake). Per serving: About 109 cal, 1 g protein, 27 g carb, 0 g fat, 0 mg chol, 101 mg sodium. 38