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18
Recipes
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
3-3
3
/
4
cups powdered sugar
In deep, narrow bowl, place cream cheese, butter, vanilla,
and salt. Insert blending attachment into motor body.
Blend at Speed 1-2
†
for 15 to 20 seconds, or until smooth.
Add 3 cups powdered sugar. Blend at Speed 2-3
†
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 1
1
/
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
3
1
/
2
cups powdered sugar
1 teaspoon vanilla
2-3
1
/
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 2 for 30 seconds. Increase
to Speed 2-3
†
; 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 2
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.
†Model KHB2351 only
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