KitchenAid KSM100PSWW Use & Care Guide - Page 77

Chocolate Frosting

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ENGLISH CHOCOLATE FROSTING YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER OR 13ϫ9ϫ2-INCH CAKE) 1 cup butter, softened 2 tablespoons light corn syrup 4 cups powdered sugar 2 squares (1 ounce each) unsweetened chocolate, melted Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to Speed 2 and mix well. Stop and scrape bowl. Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly add melted chocolate and mix about 11⁄2 minutes. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. PER SERVING: ABOUT 325 CAL, 1 G PRO, 44 G CARB, 18 G FAT, 41 MG CHOL, 160 MG SOD CAKES AND FROSTINGS 75

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Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4
and beat about 1
1
/
2
minutes, or until creamy. Stop and scrape bowl. Add corn
syrup. Turn to Speed 2 and mix well. Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to
Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly
add melted chocolate and mix about 1
1
/
2
minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 minute.
PER SERVING:
ABOUT 325 CAL, 1 G PRO, 44 G CARB, 18 G FAT, 41 MG CHOL,
160 MG SOD
75
ENGLISH
CAKES AND FROSTINGS
1
cup butter, softened
2
tablespoons light corn syrup
4
cups powdered sugar
2
squares (1 ounce each)
unsweetened chocolate,
melted
CHOCOLATE FROSTING
YIELD:
12 TO 16 SERVINGS (FROSTING FOR 2-LAYER
OR 13
±
9
±
2-INCH CAKE)