Seafoam Icing Recipes

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.

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.

Steps:

• Put first six ingredients in top of double boiler and place over boiling water.
• Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.

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.

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:

• Boil sugar and water over low heat until syrup spins a thread. (or get a glass of water, drop syrup into the water, it's done when it solidifies immediately after. This is very important otherwise it won't work).
• Take out of the flame immediately otherwise it will turn brown.
• Pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread.
• Add flavoring.
• Spread on cake.

Steps:

• For cake:.
• Sift dry ingredients into large mixer bowl.
• Add shortening, buttermilk, and mashed bananas.
• Mix until all flour is dampened.
• Beat at low speed for 2 minutes.
• Add eggs.
• Beat 1 minute.
• Turn batter into 3 (8") or 2 (9") greased and floured layer cake pans.
• Bake in a moderate oven at 350 for 30-35 minutes, or until cake springs back when lightly touched with finger tip.
• For Frosting:.
• Combine frosting ingredients in top of double boiler.
• Beat slightly to mix.
• Place over rapidly boiling water.
• Beat with rotary egg beater or electric mixer at high speed until frosting stands in peaks, about 7 minutes.
• Remove from heat.
• Add 1 t vanilla.
• Beat 1 to 2 minutes or until thick enough to spread.
• Spread frosting between cake layers.
• Put layers together.
• Frost cake.
• For swirls, melt chocolate and butter.
• Make swirls by spooning melted chocolate and butter into frosting swirls.
• Spoon melted chocolate into swirls.
• Top with banana slices.

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.