Recipe Booklet
53
A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate.
cream cheese
ng
Sift the sugar into a small bowl and reserve.
Place cream cheese in the Cuisinart
™
mixing bowl.
Insert the fl at 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.
2
¾
cups confectioners’ sugar
1 8-ounce package cream cheese,
at room temperature
4 tablespoons unsalted butter,
at room temperature
1 teaspoon pure vanilla extract
Makes 2 cups
A deep chocolate way to frost or fi ll your favorite cakes.
chocolate
glz/gnac
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.
6 ounces bittersweet chocolate,
chopped
¾ cup heavy cream
3 tablespoons unsalted butter
Makes about 1¼ cups