Fluffy Frosting Food

FLUFFY WHITE FROSTING

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

FLUFFY WHITE FROSTING

Steps:

• Combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boiling, stirring until sugar dissolves.
• Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
• Beat in vanilla.
• Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.

FLUFFY FROSTING

Steps:

• Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
• Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.

FLUFFY BUTTERCREAM "BAKERY-STYLE" FROSTING

Steps:

• Beat soft butter and shortening in an electric mixer on high speed with the whisk attachment until creamy for 5 minutes. Scrape down the sides of the bowl.
• At low speed, add powder sugar 1 cup at a time until smooth into the mixing bowl.
• On high speed, mix in vanilla, almond extract, and hot water for 5 minutes until fluffy and smooth.
• Place a dollop of frosting on a small piece of cardboard or on a tray, and set the cake on top. This keeps the cake from sliding around while decorating.
• Fill a large piping bag with frosting, set the bag in a tall sturdy glass measuring cup. Load it down inside the pastry bag with a spatula, when 3/4 full, push inside the bag toward the tip. Fold the top down and decorate your cake. Don't overfill or it will squeeze out of the top of the bag.
• Frost the cake using a small offset spatula, smooth out as best you can all over the top and sides of the cake. This frosting is so easy to spread, and you don't have to clean your spatula while decorating. Then create beautiful designs using a piping bag fitted with tips.

EXTRA FLUFFY ICING

Steps:

• Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing -- egg whites hate grease!), beat the egg whites and salt on high speed until foamy.
• With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture, you should get a little point that bends over).
• Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat.
• Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla, and mix to combine.
• Use right away.

FLUFFY VANILLA FROSTING

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

ANGEL FOOD CAKE WITH FLUFFY WHITE FROSTING

Steps:

• Preheat oven to 350 degrees F. Move oven rack to the lowest position.
• In a medium bowl, mix together angel food cake mix and water using an electric mixer on low speed for 30 seconds. Increase speed to medium and mix 2 minutes.
• Pour cake batter into ungreased 10x4" tube pan (preferably with removable bottom.)
• Bake 37-47 minutes until the top is dark golden brown and cracks are dry.
• Remove cake from oven and turn upside down to cool. (I place my cake pan upside down on top of soup cans.)
• When cool, run a knife around the inside of the cake pan then remove the cake to a serving plate.
• In a small bowl, combine frosting mix and boiling water. Beat on low speed for 30 seconds. Increase speed to high and whip frosting for 5-7 minutes, until stiff peaks form.
• Spread frosting over completely cool cake. Serve immediately.

FLUFFY VANILLA FROSTING

Steps:

• In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 minutes.
• Add confectioners' sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.
• Beat in vanilla and salt; stir until smooth.

QUICK FLUFFY FROSTING

Steps:

• Beat milk, whipped topping mix and pudding mix in deep narrow-bottom bowl with mixer on low speed until blended.
• Beat on high 4 to 6 min. or until mixture forms soft peaks.

FLUFFY WHITE FROSTING

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.

LIGHT AND AIRY HOMEMADE VANILLA FROSTING

Steps:

• Put the butter in a bowl first. Since I have a handy dandy Kitchen Aid mixer, I beat the butter pretty well after adding it to the bowl. You can do this with a hand mixer as well, of course.
• Add the powdered sugar a bit at a time to the butter, and cream them together.
• Stir in the vanilla and milk.
• Then, beat the mixture well. If it is not thick enough, add in some more powdered sugar. But, if you're like me, you are always apt to add in just a bit more milk to make it slightly thinner.
• If you want to add in food coloring, this is the time to do it!
• At this point, I beat the frosting for several more minutes to give the frosting a light, airy texture.

FLUFFY CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine the softened cream cheese and butter and beat on high speed until creamy and well blended.
• Add the vanilla and powdered sugar and beat on low until until completely incorporated - about 3 minutes, then beat on high for an additional 2 minutes.
• Use immediately or store in the refrigerator for up to 5 days.

LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
• Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
• Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
• Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
• Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
• Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
• FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
• FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
• Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.

FLUFF FROSTING

Steps:

• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

FLUFFY WHITE FROSTING

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

MARSHMALLOW FLUFF FROSTING

Steps:

• Beat butter and powdered sugar until fluffy and well mixed.
• Mix in fluff and vanilla by hand and mix well.
• If needed mix 1-2 tablespoons milk to get to the desired consistency.
• Add to piping bag and pipe onto cupcakes.