Ritas Boiled Frosting Recipes

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.

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.

Steps:

• Mix the sugar, corn syrup, and water in a small, heavy saucepan.
• Insert a candy thermometer, partially cover pan and bring to a boil over moderate heat.
• Remove cover and boil without stirring until the thermometer registers 240-242.
• Just before syrup reaches the proper temperature, begin beating egg whites with an electric mixer until soft peaks form.
• When syrup reaches the correct temperature, set mixer at high speed and pour syrup into whites in a slow thin stream. Continue beating until glossy and firm enough to hold a shape.
• Beat in vanilla.
• Makes enough to fill and frost a 9" two layer cake.