FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
HOT MILK CAKE WITH LEMON FILLING AND BOILED WHITE FROSTING
This is another recipe that I fondly remember from the Frances Virginia Tea Room which was located on the third floor of the Collier Bldg in Atlanta until 1962.
Provided by Carol V.
Categories Dessert
Time 1h15m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE CAKE:.
- Preheat oven to 350 degrees.
- Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
- * I get sneaky here cause I love Kittencal's pan release, #78579.
- FOR THE FILLING:.
- Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
- FOR FROSTING:.
- Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.
Nutrition Facts : Calories 539.1, Fat 12, SaturatedFat 6.7, Cholesterol 127.7, Sodium 319.9, Carbohydrate 103.8, Fiber 0.7, Sugar 83.7, Protein 6.4
FLUFFY WHITE FROSTING
This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g
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