Snowpeak 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:

• Heat syrup until boiling. Beat egg white to soft peak stage, add salt then slowly pour in hot syrup while continuing to beat until Fluffy and stiff peaks form. Use immediately.

Steps:

• In a 1 quart saucepan over medium heat, heat light corn syrup to boiling. Remove from heat.
• In a large bowl, with mixer at high speed, beat egg whites and a dash of salt just until soft peaks form. Slowly pour in hot syrup and continue beating for 6-8 minutes; until frosting is fluffy and forms stiff peaks when beaten. (is raised) Beat in 1 teaspoons Vanilla extract.
• Frost desired cake.

Steps:

• Beat powdered sugar, meringue powder and water in large bowl with electric mixer on low speed until sugar is moistened. Beat on high speed 5 to 7 minutes or until very glossy and stiff peaks form.
• Place icing in decorating bag with #10 tip. Or place icing in strong plastic bag; cut off a tip from one corner of bag. Keep damp paper towel over tip when not in use to prevent icing from hardening.
• Cover cookie sheet with waxed paper or cooking parchment paper. Enlarge or reduce patterns (use your browser's search to find and print snowflake patterns); slide patterns under waxed paper. Trace patterns by piping on frosting, tracing longest lines of pattern first. Use a small paintbrush dipped into water to smooth any irregularities, working on each snowflake as it is piped. For candles, draw snowflakes freehand or use toothpick or pin to etch design before piping icing.
• Lightly brush entire snowflake with water; immediately sprinkle with glitter (use only edible glitter or sugar if snowflakes are to be eaten). Let dry; remove from waxed paper. To hang as decorations, attach nylon thread to one end.

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Steps:

• Beat egg whites until soft peaks are formed, then add a dash of salt and beat until firm peaks are formed. In a sauce pan or microwave, heat corn syrup until boiling. Slowly drizzle the corn syrup into the egg whites while beating at high speed. Once entirely incorporated, continue beating at high speed for approximately 6 to 7 minutes. Beat in vanilla.n