CLASSIC SEVEN-MINUTE FROSTING
A delicate flavor and light texture keep this Classic Seven-Minute Frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes about 7 cups (enough to frost one 8-inch layer cake)
Number Of Ingredients 5
Steps:
- Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.
- Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.
SEA FOAM FROSTING
This is an old recipe my Grandma gave me years ago when I first started baking....Very Good !
Provided by Karla Everett
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. Combine egg whites , brown sugar , water and corn syrup in top of a double broiler ; mix well
- 2. Place top of double broiler over boiling water and beat constantly with a electric hand mixer until mixture forms peaks ; about 7 minutes.
- 3. Remove from heat of the boiling water and add the vanilla and continue to beat until frosting is cool and thick enough to spread.
- 4. Makes enough frosting to frost tops and sides of two 9" cakes. (a layer cake )
OLD FASHIONED SEAFOAM FROSTING
Make and share this Old Fashioned Seafoam Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 14m
Yield 3 cups ?
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, salt and water in top of double boiler; place over rapidly boiling water and beat at high speed for 7 minutes or until mixture will stand in stiff peaks.
- Add vanilla and beat until thick enough to spread.
Nutrition Facts : Calories 430.2, Sodium 131.8, Carbohydrate 107.4, Sugar 106.2, Protein 2.4
SEA FOAM FROSTING
Gooey meringue frosting that is great on spice cakes.
Provided by I.A. Purcell
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 4
Steps:
- Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
- Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
- Spread between layers of cake and then frost the sides and top.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 27.1 g, Protein 0.6 g, Sodium 17 mg, Sugar 26.8 g
OLD-FASHIONED SEA FOAM CANDY
This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'.
Provided by MARBALET
Categories Desserts Chocolate Dessert Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Butter or oil an 8 inch square baking pan; set aside.
- Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
- Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
- Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
- Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 45.2 g, Fat 8.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 42.6 mg, Sugar 41.2 g
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
SEAFOAM FROSTING
Make and share this Seafoam Frosting recipe from Food.com.
Provided by mrose75
Categories Dessert
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In top of a double boiler combine sugar, water, egg whites, corn syrup, and salt.
- Beat on low speed with electric mixer for 30 seconds to blend.
- Place over boiling water, beating constantly on high speed of mixer.
- Cook for about 7 minute or until frosting forms stiff peaks. Remove from heat and add vanilla.
- Beat 2 to 3 minutes longer or until of spreading consistency.
- Frosts tops and sides of 2 8 or 9-in. layers or one 10-in. tube cake.
Nutrition Facts : Calories 444, Fat 0.1, Sodium 134.8, Carbohydrate 111.2, Sugar 107.5, Protein 2.4
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