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42
Swiss Buttercream
Swiss buttercream, a more forgiving and stable
version, will be ready to use immediately after
making and can be used for traditional frosting
and piping.
Makes about 6 cups
8 large egg whites
1¾ cups granulated sugar
½ teaspoon fine sea salt
5 sticks (1¼ pounds) unsalted butter,
cold and cut into ½-inch cubes,
room temperature
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Put egg whites, sugar and salt in the Cuisinart
®
mixing bowl. Place bowl over a pan of simmering
water and whisk the whites constantly until the
temperature reaches 140°F.
Place bowl on mixer. Attach the chef’s whisk.
Once whites come to temperature, mix on Speed
10 until cool, about 15 minutes. Once cool,
decrease speed to 3 and add the butter, piece
by piece, until each is fully incorporated before
adding the next. Scrape down the entire bowl
as necessary.
Once all the butter is added, add the lemon juice
and vanilla extract and mix until fully incorporated,
about 1 minute. Increase speed to 8 and beat
until smooth and silky, about 2 to 3 minutes.
Use immediately or store in an airtight container
in the refrigerator for up to 10 days. Bring to
room temperature after refrigeration.
TIP: If the buttercream appears curdled, beat on
Speed 12 until smooth—this occurs when the
butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 115 (72% from fat) • carb. 7g • pro. 1g • fat 9g
sat. fat 7g • chol. 25mg • sod. 9mg • calc. 0mg • fiber 0g
Chocolate Frosting
A light and fluffy classic.
Makes about 3 cups
4 cups confectioners’ sugar, sifted
4 ounces unsweetened chocolate,
melted and cooled
2 ounces semisweet chocolate,
melted and cooled
8 tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
10 to 12
tablespoons milk or cream
Put all ingredients except the milk or cream into
the Cuisinart
®
mixing bowl. Attach the chef’s
whisk and mix on Speed 2 for 2 minutes.
Add 8 tablespoons of the milk. Increase speed
to 5 and beat until smooth and fluffy, about
4 minutes. Scrape the entire bowl as necessary.
Add remaining milk, tablespoon by tablespoon,
as needed for ease of spreading.
Nutritional analysis per serving (2 tablespoons):
Calories 158 (39% from fat) • carb. 24g • pro. 1g • fat 7g
sat. fat 5g • chol. 12mg • sod. 30mg • calc. 21mg • fiber 1g
Cream Cheese Frosting
A classic cream cheese frosting, perfect for a variety
of cakes, especially carrot and chocolate.
Makes 4 cups
1 pound (two standard 8-ounce packages)
cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter,
cut into 1-inch pieces, room temperature
5½ cups confectioners’ sugar, sifted
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
Put cream cheese in the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on Speed 4
until smooth, about 1½ to 2 minutes. Add butter
and beat until fully incorporated and smooth,
stopping to scrape down as necessary. Reduce
speed to 2 and, with the mixer running, slowly
add the sifted confectioners’ sugar and salt to
the bowl and mix until incorporated, about 2
minutes. Scrape the entire bowl well. Add vanilla
extract. Mix on Speed 5 until incorporated.
Refrigerate to set, at least 30 minutes.
Nutritional analysis per serving (2 tablespoons):
Calories 157 (43% from fat) • carb. 21g • pro. 1g • fat 8g •
sat. fat 5g • chol. 23mg • sod. 46mg • calc. 14mg • fiber 0g
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