Use & Care Guide

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