KitchenAid KHB300OB Use & Care Guide - Page 16

Cream Cheese Frosting 1 package (8 oz.) cream cheese, softened 1⁄4 cup butter or margarine, softened 1⁄2 teaspoon vanilla 1⁄8 teaspoon salt 3-33⁄4 cups powdered sugar In deep, narrow bowl, place cream cheese, butter, vanilla, and salt. Insert blending attachment into motor body. Blend at Speed 5 for 15 to 20 seconds, or until smooth. Add 3 cups powdered sugar. Blend at Speed 6 for 30 to 40 seconds, or until mixed, adding additional powdered sugar if necessary and scraping bowl as needed. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 220 cal, 1 g pro, 30 g carb, 10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod. VARIATION Orange Cream Cheese Frosting Substitute 11⁄2 teaspoons grated orange peel for vanilla. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 220 cal, 1 g pro, 30 g carb, 10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod. Vanilla Buttercream Frosting 3⁄4 cup butter or margarine, softened 1⁄8 teaspoon salt 31⁄2 cups powdered sugar 1 teaspoon vanilla 2-31⁄2 tablespoons milk or half-and-half In deep, narrow bowl, place butter, salt, powdered sugar, vanilla, and 2 tablespoons milk. Insert blending attachment into motor body. Blend at Speed 5 for 30 seconds. Increase to Speed 9; blend 15 to 25 seconds, or until creamy, adding additional milk if necessary and scraping bowl as needed. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 240 cal, 0 g pro, 35 g carb, 11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod. VARIATION Chocolate Buttercream Frosting Add 2 ounces unsweetened chocolate, melted and cooled, to prepared Vanilla Buttercream Frosting. Blend at Speed 5 for 20 to 25 seconds, or until well mixed. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per Serving: About 260 cal, 1 g pro, 36 g carb, 14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod. 14