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A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
cream cheese
frosting
Sift the sugar into a small bowl and reserve.
Place cream cheese in the Cuisinart
®
mixing bowl.
Insert the flat mixing paddle. Turn to speed 3 and beat
cheese until smooth in consistency. Add butter and beat
until it is smooth and incorporated with the cheese.
With the stand mixer running on speed 2 slowly pour
the sugar into the mixing bowl until all is incorporated.
Mix in vanilla. Refrigerate for at least 30 minutes to set.
675 ml
2
¾
cups confectioners’ sugar
1
8-ounce (230 g) package
cream cheese, at room
temperature
60 ml
4 tablespoons unsalted butter,
at room temperature
5 ml
1 teaspoon pure
vanilla
extract
Makes 2 cups (500 ml)
A deep chocolate way to frost or fill your favourite cakes.
chocolate
glaze/ganache
Place chopped chocolate in the Cuisinart
®
mixing bowl.
Place heavy cream in a small saucepan and bring to just
a simmer. Pour hot cream over chocolate. Insert the
chef’s whisk. Turn to speed 4. Mix until chocolate is
melted and the mixture comes together. Add butter
and whisk until shiny.
170 g
6 ounces bittersweet
chocolate,
chopped
175 ml
¾ cup heavy cream
45 ml
3 tablespoons unsalted
butter
Makes about 1¼ cups (300 ml)
