Moms Famous White Icing Food

REGULAR WHITE ICING (ADD BUTTER TO MAKE BUTTERCREAM ICING)

Steps:

• Mix powdered sugar and vanilla.
• Add milk teaspoon by teaspoon until desired consistency.
• Dash salt.
• Note: Do NOT pour in the milk.
• Trust me.
• Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
• (If you are icing everything in your home, then go right ahead).

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.

MOM'S FAMOUS WHITE ICING

Steps:

• In a bowl add the sugar and Crisco or butter, gradually beat in the flour/milk mixture. Add the vanilla and beat until fluffy.

MOM'S WHITE CAKE

Steps:

• 1. Preheat oven to 350 degree. Line the bottoms of two 9 - inch round cake pans with waxed, or parchment paper, sprayed with cooking spray. I spray the pan before laying the parchment, and then also again after. Combine flour, baking powder and salt in medium bowl; set aside.
• 2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended, with mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
• 3. Bake 25 minutes or until wooden pick inserted into centers come out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
• 4. PREPARE FROSTING AND FRUIT FILLING... Strawberry frosting.. Beat whipped topping and milk in medium bowl with electric mixer on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam; beat until blended. Chill 15 minutes or until of spreading consistency.
• 5. Fruit filling: Combine 1 cup strawberry frosting,(recipe above), pineapple and strawberries in medium bowl; mix well.
• 6. To fill and frost cake, place one layer on cake plate, spread top with fruit filling. Place second layer over filling. Frost top and sides. Place strawberries on top of cake, if desired

MY MOM'S FAMOUS WHITE RICE

Steps:

• Pour water and white rice in a rice cooker.
• Add butter and olive oil.
• Slice the garlic clove in half and add both halves.
• Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.).
• Add salt.
• Cook in covered rice cooker.

MOM'S FAVORITE WHITE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.

MOM'S GLOSSY WHITE FROSTING (COOKED)

Steps:

• Boil water in bottom of double-boiler pan (or largest saucepan).
• Put all ingredients except vanilla into top of double-boiler (or round Pyrex bowl) over bowling water.
• Stir with your finger until the heat is too much to take, then pour mixture into mixer bowl, add vanilla and beat smooth. Continue to beat until opaque and peaks form.
• Cool before applying to cake.

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.

MOM'S NICE AND EASY ICING

Steps:

• In a small saucepan, melt margerine.
• Stir in remaining ingredients.
• Spread on a warm cake.
• Broil 5 inches from heat for 1-2 minutes, or until bubbly and a light golden brown color.
• Watch as it burns easily.

MOM MOMS BUTTERSCOTCH ICING

Steps:

• On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
• Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.