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21
RICH CHOCOLATE FROSTING
Delicious rich frosting perfect for
a yellow or chocolate cake
Makes 3½ cups – enough to frost a two
layer 9-inch cake
5 ounces semi-sweet
chocolate, chopped
5 ounces milk chocolate, chopped
2 ounces bittersweet
chocolate, chopped
6 ounces unsalted butter, room tem-
perature and cut into cubes
2¼ cups confectioners’ sugar, sifted
1½ teaspoons pure vanilla extract
¼ teaspoon kosher salt
9 tablespoons sour cream
1. Put the chopped chocolates into a double
boiler* to melt; reserve and keep warm.
2. Once the chocolate has melted, put the
butter into a separate mixing bowl. Insert
the mixing beaters into the Cuisinart
®
Hand
Mixer. Mix the butter on low and add the
sugar ½ cup at a time until completely
incorporated. Mix in the vanilla and salt.
3. With the mixer running on speed 2 gradu-
ally add the melted chocolate until all is
incorporated.
4. Mix in the sour cream, one tablespoon at
a time. The frosting will look quite grainy.
Keep adding the sour cream and around
the 4th or 5th tablespoon the frosting will
come together and be quite smooth and
silky.
5. For best results, use the frosting the same
day, before refrigerating. Otherwise allow
frosting to come to room temperature
before using.
*If you do not have a double boiler, put
chocolates into a heat-proof bowl placed
over a pot of simmering water.
Nutritional information per serving (2 tablespoons):
Calories 179 (55% from fat) • carb. 20g • pro. 1g
• fat 11g • sat. fat 7g • chol. 21mg • sod. 28mg
• calc.18mg • fiber 1g
MARSHMALLOW FROSTING
Makes about 3 cups.
1 cup granulated sugar
1
⁄3 cup light corn syrup
2 large egg whites
¼ teaspoon cream of tartar
3 tablespoons warm water
1 teaspoon pure vanilla extract
1. Combine the sugar, corn syrup, egg
whites, cream of tartar, and the warm
water in a large mixing bowl. Insert the
chef’s whisk into the Cuisinart
®
Hand
Mixer. Beat on speed 3 gradually increas-
ing to speed 4 for about 1 minute, or until
fully combined and slightly thickened.
2. Put the mixing bowl over a pot of sim-
mering water set on medium heat. While
still using the hand mixer, beat starting on
speed 3 and gradually increasing to speed
7 for about 7 minutes, or until an instant
read thermometer registers 160°F.
3. Transfer the bowl to a towel set on a coun-
tertop. Add the vanilla and continue to mix
on speed 7 for another 2 to 3 minutes,
or until the frosting is thickened with stiff
peaks. The frosting should have a thick but
soft and fluffy marshmallow cream texture.
Note: While this frosting is best used right
away, it can be stored in an airtight con
-
tainer in the refrigerator overnight.
Nutritional analysis per serving (1 tablespoon):
Calories 24 (0% from fat) • carb. 6g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 0mg • fiber 0g
CREAMY WHITE
CHOCOLATE FROSTING
A great frosting for any chocolate cake - we
also love it as a filling for the Marble Layer
cake (see page 17)
Makes 3 cups
6 ounces white chocolate, chopped
1 cup unsalted butter, room tempera-
ture, cut into tablespoons
2¼ cups confectioners’ sugar, sifted
½ teaspoon kosher salt
1½ teaspoons pure vanilla extract
4 tablespoons whole milk
1. Melt the chocolate in a double boiler*
reserve and keep warm.
2. Put the butter into a mixing bowl. Insert
the mixing beaters into the Cuisinart
®
Hand Mixer. Turn the mixer onto speed 2.
Mix the butter until it is creamed. Add the
sugar ½ cup at a time until all is incorpo-
rated. Mix in the salt and the vanilla. Mix
in the milk one tablespoon at a time until
desired consistency is achieved.
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