Snowy Boiled Icing 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:

• 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:

• In a heavy saucepan bring corn syrup, sugar and water to a boil and remove from heat. With an electric mixer (preferably stationary) whip the eggs whites with a pinch of salt until stiff and glossy but not dry. Slowly, as you are beating the whites, pour the hot syrup and continue to beat constantly until frosting is light and fluffy and holds soft peaks; fold in vanilla.

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:

• Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
• Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n

Steps:

• Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
• Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n

Steps:

• Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
• Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n