ķĸ
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CARAMEL CREME FROSTING
39
1
⁄
2
cup margarine or butter
1 cup firmly packed
brown sugar
1
⁄
4
cup low-fat milk
1 cup miniature
marshmallows
2 cups powdered sugar
1
⁄
2
teaspoon vanilla
Melt margarine in medium saucepan. Add brown
sugar and milk; mix. Heat to boiling. Cook about
1 minute, stirring constantly. Remove from heat.
Add marshmallows. Stir until marshmallows melt
and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and flat
beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about
1 minute, or until smooth and creamy. Spread on
cake while warm.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 228 cal, 0 g pro, 41 g carb,
7 g fat, 0 mg chol, 98 mg sod.
1
1
⁄
2
cups sugar
1
⁄
2
teaspoon cream of
tartar
1
⁄
2
teaspoon salt
1
⁄
2
cup water
1
1
⁄
2
tablespoons light
corn syrup
2 egg whites
1
1
⁄
2
teaspoons vanilla
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium heat
until sugar is completely dissolved, forming a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip 1 to
1
1
⁄2 minutes. Add vanilla and whip about 5 minutes
longer, or until frosting loses its gloss and stands in
stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 109 cal, 1 g pro, 27 g carb,
0 g fat, 0 mg chol, 101 mg sod.
FLUFFY KITCHENAID FROSTING
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