Cuisinart HM-70BCS, Инструкция пользователя

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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 semisweet
chocolate, chopped
5 ounces milk chocolate, chopped
2 ounces bittersweet
chocolate, chopped
6 ounces unsalted butter, r oom tem-
perature and cut into cubes
2 ¼ cups confectioners’ sugar, sifted
1 ½ 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 com-
pletely incorporated. Mix in the vanilla
and salt.
3. With the mixer running on speed 2, grad-
ually add the melted chocolate until all is
incorporated.
4. Mix in the sour cr eam, one tablespoon at
a time. The frosting will look quite grainy .
Keep adding the sour cream and ar ound
the 4th or 5th tablespoon the frosting will
come together and be quite smooth and
silky.
5. For best r esults, use the frosting the
same day, befor e refrigerating. Otherwise
allow frosting to come to r oom tempera-
ture befor e 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 ser ving (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
increasing to speed 4 for about 1 minute
or until fully combined and slightly thick-
ened.
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 r egisters 160°F .
3. Transfer the bowl to a towel set on a
countertop. 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 fr osting should have
a thick but soft and fluffy marshmallow
cream textur e.
Note: While this fr osting is best used right
away, it can be stor ed in an airtight con-
tainer in the refrigerator over night.
Nutritional information per ser ving (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 fr osting for any chocolate cake –
we also love it as a filling for the Marble
Layer Cake (see page 20).
Makes 3 cups
6 ounces white chocolate, chopped
1 cup unsalted butter, r oom tem-
perature, 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. T urn the mixer to 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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