36
37
Chocolate Frosting
A light and fluffy classic.
Makes about 3 cups (750 ml)
4
cups (1000 ml) confectioners’ sugar,
sifted
4
ounces (114 g) unsweetened chocolate,
melted and cooled
2
ounces (56 g) semisweet chocolate,
melted and cooled
8
tablespoons (120 ml or 1 stick) unsalted
butter, cut into ½-inch (1.25 cm) pieces
and at room temperature
2
teaspoons (10 ml) pure vanilla extract
¼
teaspoon (1 ml) kosher salt
10 to 12 tablespoons (150 to 180 ml) 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 (120 ml) 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
spreadability.
Nutritional analysis per serving (2 tablespoons [30 ml]):
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 L)
5½
cups (1375 ml) confectioners’ sugar
¼
teaspoon (1 ml) kosher salt
1
pound (two standard 8-ounce [225 g]
packages) cream cheese, at room tem-
perature
8
tablespoons (120 or 1 stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces
and at room temperature
2
teaspoons (10pure vanilla extract
Sift the sugar into a small bowl and reserve.
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 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
Dairy-Free Vanilla Frosting
This frosting pairs very well with the Gluten-Free
Golden Cupcakes (page 35).
Makes about 2 cups (500 ml)
1
cup (250 ml) non-hydrogenated vegeta-
ble shortening
2
cups (500 ml) confectioners’ sugar, sifted
1
tablespoon (15 ml) pure vanilla extract
¼
teaspoon (1 ml) kosher salt
Put the shortening into the Cuisinart
®
mixing
bowl. Attach the chef’s whisk and begin
whisking on Speed 2, increasing up to Speed 5
to cream and make smooth, about 30
seconds.
Scrape the entire bowl and then add the sugar.
Start the mixer on Speed 2 and then slowly
increase speed to 5 to incorporate the sugar.
Scrape the bowl again and then add the vanilla
extract and salt. Mix again, increasing up to
speed 10 until smooth and fluffy, about 30
seconds.
Nutritional analysis per serving (2 tablespoons [30 ml]):
Calories 182 (61% from fat) • carb. 19g • pro. 0g
• fat 13g • sat. fat 6g • chol. 0mg • sod. 33mg
• calc. 36mg • fiber 0g
Royal Icing
This icing is great for decorating sugar cookies or
cakes. You can add food coloring to color it or
extracts to flavor it.
Makes 1½ cups (375 ml)
4
cups (1000 ml) confectioners’ sugar,
sifted
1
large egg white, slightly beaten
2
tablespoons (30 ml) whole milk
1
teaspoon (5 ml) fresh lemon juice
Put the sugar into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and mix on Speed 3
and, with the mixer running, slowly add in the
egg white until fully incorporated, about 1
minute.
While the mixer is still running, add the milk
and lemon juice and mix until fully
incorporated. Scrape the entire bowl as
necessary.
Continue mixing until soft peaks form, about
2 minutes. Use immediately or cover the bowl
with a damp cloth so the icing does not
harden. If using coloring or a flavoring extract
for the icing, add it with the milk and lemon
juice.
Nutritional analysis per serving (2 tablespoons [30 ml]):
Calories 163 (1% from fat) • carb. 40g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg
• calc. 3mg • fiber 0g
Chocolate Glaze/Ganache
Use to frost or fill your favorite cakes.
Makes about 1 cup (250 ml)
6
ounces (170 g) chocolate (may use bitter-
sweet or semisweet), chopped
¾
cup (180 ml) heavy cream
3
tablespoons (45 ml) unsalted butter, cut
into 1-inch (2.5 cm) pieces
Put the chopped chocolate in the Cuisinart
®
mixing bowl.
Put the heavy cream into a small saucepan and
bring to just a simmer. Pour hot cream over
chocolate. Allow to sit for 1 minute to cool
slightly.
Attach the chef’s whisk and mix on Speed 4
until chocolate is melted and the mixture
comes together, about 2 minutes. Add butter,
one cube at a time, and whisk until fully
incorporated and shiny.
If using as a glaze, use immediately. If using as
a filling, allow to sit until slightly hardened. Any
leftovers can be refrigerated until solid, and
then scooped and shaped into truffles.
Nutritional analysis per serving (2 tablespoons [30 ml]):
Calories 221 (79% from fat) • carb. 11g • pro. 2g
• fat 21g • sat. fat 13g • chol. 42mg • sod. 8mg
• calc. 15mg • fiber 2g
Simple Chocolate Mousse
Whipping cream is effortless in the Cuisinart
®
Stand
Mixer. Plus, you can fold in the chocolate on Speed 1
without worrying about over-mixing.
Makes 5 cups (1.125 L)
6
ounces (170 g) good quality, bittersweet
chocolate, coarsely chopped
1¾
cups (425 ml) heavy cream, divided
1
tablespoon (15 ml) pure vanilla extract
2
tablespoons (30 ml) brandy or liqueur
(optional, e.g., Frangelico
®
, Amaretto,
Grand Marnier
®
)
In a double boiler set over barely simmering
water, melt the chocolate with 2 tablespoons
(30 ml) of the heavy cream, stirring until
smooth. Remove from the heat and let cool
until lukewarm. Stir in the vanilla extract and
brandy or liqueur.
Add the remaining cream to the mixing bowl of
the Cuisinart
®
Stand Mixer. Attach the chef’s
whisk and begin whisking on low speed.
Gradually increase to Speed 12 until the cream
holds soft peaks, about 1½ minutes.
Stir about a quarter of the whipped cream into
the cooled, melted chocolate mixture. Then
fold in the remaining whipped cream.
Cover and refrigerate the mousse for 30
minutes.* Spoon or pipe into serving bowls or
goblets. If desired, garnish with shaved or
finely chopped chocolate and a dollop of
whipped cream.
