No Cook Icing Food

NO COOK 7 MINUTE FROSTING

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

NO COOK BOILED ICING

Steps:

• Beat all ingredients together until stiff enough to frost cake with.
• This recipe makes enough icing for a large angel or chiffon cake.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

NO COOK CHOCOLATE FROSTING

Steps:

• Combine dry ingredients in a mixing bowl.
• Add remaining ingredients and beat on low until combined.
• Beat 1 minute on medium speed.
• Cool 20-30 minutes.

NO COOK MARSHMALLOW FROSTING

Steps:

• Add salt to egg whites; beat until frothy.
• Gradually add sugar, beating until smooth and glossy.
• Slowly add Karo syrup, beating until frosting stands in firm peaks.
• Add vanilla.

NO COOK FUDGE FROSTING

Steps:

• In a bowl mix together the powdered sugar and cocoa.
• Add the butter, boiling water and vanilla.
• Beat with mixer at low speed until combined.
• Beat at medium speed for 1 minute.
• Cool for 20-30 minutes or until spreading consistency.
• Can refrigerate, covered for up to 2 weeks.
• Before using let stand at room temperature about 3 hours or until spreadable.
• OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
• Before using, thaw and let stand until spreadable.