KitchenAid KSM90PS Instruction and Recipe Booklet - Page 40

ķ౞ĸ CHሑOሑCሑOሑLAሑTEᇺ ሑFRሑOሑSሑTIሑNሑG 1 cup butter, softened 2 tablespoons light corn syrup 4 cups powdered sugar 2 squares (1 oz. 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. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per serving: About 325 cal, 1 g pro, 44 g carb, 18 g fat, 41 mg chol, 160 mg sod. Bሑ UTሑTሑEሑ RCሑRሑEAᇺMሑሑFRሑOሑSሑTIሑNሑ Gሑሑሑሑ ⁄13 cup butter, softened ⁄14 cup cream or evaporated milk 1 teaspoon vanilla ⁄14 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, milk, vanilla, salt, and 1 cup powdered sugar. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 11⁄2 minutes, or until well blended. Stop and scrape bowl. Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth. Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per serving: About 208 cal, 0 g pro, 40 g carb, 6 g fat, 16 mg chol, 99 mg sod. 38