Fluffy White Frosting Recipe 445

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

Steps:

• 1. Into 5 scant tablespoons of flour, gradually blend 1 cup of milk, cook to a thick paste, stirring constantly and on a low heat.
• 2. Cool to lukewarm. Meanwhile cream 1 cup crisco with 1 cup of sugar and 1/2 teaspoon salt.
• 3. Add the cool paste and 1 teaspoon of vanilla extract, then beat till fluffy. I sometimes add coconut oil instead of vanilla, then toast about 1 cup of coconut to sprinkle on top. Or orange flavoring, with fresh oranges slice around the edge of the cake, well you get the idea! peppermint oil, crushed peppermint on top ~~ You can also add food coloring !

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Steps:

• Combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boiling, stirring until sugar dissolves.
• Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
• Beat in vanilla.
• Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

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.

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.