Corn Syrup Frosting Recipes

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

Steps:

• Pour egg whites and syrup into deep mixing bowl.
• Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff.
• Add vanilla.
• Will fill and frost 2 large layers.

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

Steps:

• Stir the powdered sugar and the milk until smooth.
• Beat in corn syrup and vanilla until icing is smooth and glossy.
• If it's too thick, add more corn syrup.
• Divide icing into separate bowls and stir in food coloring as desired.
• You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

Steps:

• Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Steps:

• In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
• Gradually beat in sugar until smooth and glossy.
• Gradually beat in corn syrup and vanilla until stiff peaks form.
• If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.

Steps:

• In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
• Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.

Steps:

• In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
• Place over simmering water.
• Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
• Remove from heat and beat in vanilla.
• Continue beating 5 minutes, or just until stiff peaks form.
• Spread on cooled cake immediately.
• Makes enough to frost a 2-3 layer cake.

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.