Cuisinart SM55BC Instruction Manual - Page 28

chocolate frosting Perfect topping for a yellow cupcake! Makes about 2 cups (500 ml) 284 g 30 ml 250 ml 10 ounces semisweet chocolate, chopped or chips 2 tablespoons unsalted butter, at room temperature 1 cup heavy cream 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 flavoured, this buttercream makes the perfect frosting. Makes about 6 cups (1.5 L) , enough to frost a 9-inch (23 cm) double layer cake 8 425 ml 1.1 L 5 ml 15 ml 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 [60°C]). 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 flavouring can be added once all the butter is incorporated. 54 cream cheese frosting A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate. Makes 2 cups (500 ml) 675 ml 1 60 ml 5 ml 2¾ cups confectioners' sugar 8-ounce (230 g) package cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Sift the sugar into a small bowl and reserve. Place cream cheese in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 3 and beat cheese until smooth in consistency. Add butter and beat until it is smooth and incorporated with the cheese. With the stand mixer running on speed 2 slowly pour the sugar into the mixing bowl until all is incorporated. Mix in vanilla. Refrigerate for at least 30 minutes to set. chocolate glaze/ganache A deep chocolate way to frost or fill your favourite cakes. 170 g 175 ml 45 ml 6 ounces bittersweet chocolate, chopped ¾ cup heavy cream 3 tablespoons unsalted butter Makes about 1¼ cups (300 ml) Place chopped chocolate in the Cuisinart™ mixing bowl. Place heavy cream in a small saucepan and bring to just a simmer. Pour hot cream over chocolate. Insert the chef's whisk. Turn to speed 4. Mix until chocolate is melted and the mixture comes together. Add butter and whisk until shiny. 55