Moms Glossy White Frosting Cooked Food

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.

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.

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.

BEST WHITE ICING EVER

Steps:

• In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
• Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

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.

WHITE MOUNTAIN FROSTING

Steps:

• Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
• Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

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.