Snow Frosting Recipes

Steps:

• In a small, heavy saucepan, combine 3/4 cup sugar, 1/3 cup water, and corn syrup; cook over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and bring to a boil, washing down sides of pan with a pastry brush dipped in water (to stop crystals from forming). Cook, without stirring, until a candy thermometer registers 230°, about 5 minutes.
• Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 1 tablespoon sugar until combined.
• Once sugar syrup has reached 230°, immediately remove from heat. With mixer on medium-low, carefully pour syrup into egg-white mixture, in a steady stream down sides of the bowl (to prevent splattering). Increase speed to medium-high and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Add vanilla and beat until fully incorporated and frosting is shiny and smooth. Use immediately.

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.

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:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Steps:

• Combine water and Meringue Powder.
• Whip at high speed until peaks form.
• Add four cups sugar, one cup at a time, beating after eash addition at low speed.
• alternately add shortening and remainder of sugar.
• add salt and flavourings.
• beat at low speed until smooth.

Steps:

• In a small bowl beat shortening and vailla with an electric mixer for 30 seconds.
• Gradually add 1 and 1/3 cup sifted powdered sugar, mixing well.
• Add 1 tbl. milk. Gradually beat in last cup of powdered sugar and enough milk (3-4 tsps) to make frosting of piping consistency. Color frosting with paste food coloring. Use a decorating bag and a star tip to pipe frosting in areas where texture is desired.