Boiled Frosting Marshmallow Food

MARSHMALLOW ICING

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.

SHARON'S BOILED CAKE ICING

Steps:

• Combine sugar, water and corn syrup in a saucepan. Bring to a boil and let boil for a few minutes.
• In a mixing bowl, beat egg whites and vanilla extract until peaks start forming.
• Pour hot syrup mixture over egg whites and beat constantly until icing becomes stiff.

FLUFFY BOILED ICING

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.

DOUBLE-BOILER MARSHMALLOW FROSTING

Steps:

• In the top of a double boiler combine sugar, cold water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
• Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight) and mixture reaches 145°F for 3 minutes or 160°F for 15 seconds when tested with an instant read thermometer. Scrape pan occasionally. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency. Makes xx cups.

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
• Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
• Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
• For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
• Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
• Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

FLUFFY BOILED ICING

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.

MARSHMALLOW CREME FROSTING

Steps:

• Blend margarine and marshmallow creme together till smooth.
• Add liquids and mix well.
• Blend in powdered sugar and beat till smooth and creamy.
• If thinner frosting is desired, simply add more milk.

BOILED FROSTING- MARSHMALLOW !

Steps:

• 1. Mix sugar,cream of tartar, salt, egg whites and 1/4 cup of water in a pot or bowl over simmering water.
• 2. Beat steadily over low heat with a rotary or electric beater until the frosting stands in peaks, about 5 - 7 minutes, no more.(Thus the name: 7 minute frosting)
• 3. Add the vanilla just before spreading.
• 4. Makes enough to fill and frost an 8 or 9 inche two-layer cake.