FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
COOKED VANILLA FROSTING
Steps:
- Gather the ingredients.
- In a saucepan over medium-low heat, whisk the milk, flour, and salt together.
- Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.
- In a mixing bowl, beat the sugar and butter together until smooth and creamy. There should be no grittiness left in the mixture.
- Beat in the cooled flour mixture until the mixture is light and fluffy.
- Beat in the pure vanilla extract or bean paste.
Nutrition Facts : Calories 136 kcal, Carbohydrate 12 g, Cholesterol 26 mg, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, Sodium 20 mg, Sugar 11 g, Fat 10 g, ServingSize 1 Cup, UnsaturatedFat 0 g
SEVEN MINUTE FROSTING RECIPE
Follow the easy step-by-step, photo illustrated instructions for our Seven Minute Frosting Recipe. You're sure to love this old fashioned frosting recipe that's so easy to make. It's light, marshmallow fluffy texture is, a quick and easy change from all those butter cream frostings you've been making. Leave it plain, color it or, add a little flavoring for a frosting you can have ready to eat... in seven minutes.
Provided by Steve Gordon
Categories Desserts
Time 12m
Number Of Ingredients 6
Steps:
- Place water in a small sauce pan.
- Add Sugar but, do not stir.
- Place saucepan over medium-high heat, bring to 238º.
- While sugar is cooking, separate the egg whites from the yolks. Save yolks for use later.
- Place the egg whites in a large mixing bowl.
- Add the Cream of Tartar.
- Add the pinch of Salt.
- Use a blender, on high speed and beat egg whites until they form soft peaks.
- When sugar syrup reaches 238º, slowly add, in a small stream, to the egg whites.
- Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time. Careful, the sugar syrup is very hot.
- Add the Vanilla Extract and beat another minute or so to incorporate the vanilla. Continue to beat only as long as needed to form firm peaks.
- Work quickly to spread over cake as the egg whites may continue to firm up and set.
- Enjoy!
OLD-FASHIONED COOKED FROSTING
Steps:
- Combine half & half, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Cover surface with plastic food wrap; cool completely.
- Beat sugar, butter and vanilla in large bowl at medium speed, scraping bowl often, until creamy. Gradually add cooled flour mixture. Beat at medium speed, scraping bowl often, until light and fluffy.
Nutrition Facts : Calories 60 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Sugar grams, Protein
ERMINE FROSTING
Ermine Frosting is an old-fashioned recipe also often known as "boiled milk frosting". It's silky smooth and less sweet than traditional buttercream, and is the traditional frosting used for red velvet cake. If you've never made this icing before, be sure to watch the how-to video first!This recipe makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes. It can be doubled.
Provided by Sam Merritt
Categories Dessert
Time 2h45m
Number Of Ingredients 6
Steps:
- Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
- Turn stovetop heat to medium and whisk in milk until mixture is smooth.
- Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you'll burn it and the sugar won't dissolve properly) and the whisk leaves a trail.
- Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
- Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
- Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
- Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.
Nutrition Facts : ServingSize 1 serving (about 1/4 cup), Calories 225 kcal, Carbohydrate 20 g, Protein 1 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 60 mg, Fiber 1 g, Sugar 18 g
CARAMEL ICING (NANA'S BOILED)
Make and share this Caramel Icing (Nana's Boiled) recipe from Food.com.
Provided by MarylandMomof3
Categories Dessert
Time 14m
Yield 3 C
Number Of Ingredients 5
Steps:
- Melt butter over low heat.
- Stir in brown sugar and salt.
- Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
- Remove from heat and let cool until lukewarm.
- Add sugar and beat until smooth. If too thick, add milk by tablespoons.
Nutrition Facts : Calories 874.1, Fat 31.4, SaturatedFat 19.9, Cholesterol 84.2, Sodium 496, Carbohydrate 152.7, Sugar 149.4, Protein 1.1
OLD FASHIONED FROSTING
This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!
Provided by Michelle AuburnTiger
Categories Breads
Time 25m
Yield 1 cake
Number Of Ingredients 5
Steps:
- STEP ONE: sift the flour.
- Pour milk into a jar and add the sifted flour.
- Shake hard for 1-1/2 minutes.
- Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- Make sure it is covered completely.
- Quickly put it in the refrigerator until cool (about 2 hours).
- STEP 2: Cream butter for a while before adding sugar.
- Add sugar and mix until it is no longer grainy.
- SLOWLY add the refrigerated paste, one spoonful at a time.
- Mix in vanilla.
OLD-FASHIONED COCOA FUDGE FROSTING
Massive chocolate craving? Make our easy recipe for smooth and rich old-fashioned cocoa fudge frosting to spread on your favorite desserts.
Provided by Nikki Cervone
Categories Frosting
Time 30m
Number Of Ingredients 7
Steps:
- Blend the butter with the cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Add the corn syrup and mix until very thick and smooth. Scrape down the bowl.
- Bring the water to a boil in a small pot, or heat in the microwave until boiling in a heatproof bowl. With the mixer running on low, gradually add the hot water into the butter mixture. Add the vanilla and salt, and scrape down the bowl.
- Add the powdered sugar a little at a time to the bowl and beat for 2 minutes on high speed, until the icing is completely smooth, glossy, and thick.
- Decorate as you wish!
Nutrition Facts : ServingSize 1/4 cup frosting, Calories 270 calories, Sugar 36.9 g, Sodium 107.5 mg, Fat 12.9 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 3.2 g, Protein 2.1 g, Cholesterol 30.4 mg
OLD-FASHIONED ERMINE FROSTING
Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED SNOW PEAK FROSTING
Pillowy, fluffy, light frosting that goes well with any cake and holds its shape on cupcakes! Simple ingredients. Old-fashioned is always best; tried and true! Add food coloring for more festive frosting.
Provided by Anne
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.
- Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.
- Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 31.5 g, Protein 0.6 g, Sodium 51.2 mg, Sugar 12.8 g
OLD-FASHIONED CHOCOLATE FROSTING
Use this to frost our Old-Fashioned Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
- Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.
OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME
Cook four minutes and it is a great frosting. Cook five minutes and it is Fudge. Great old fashioned cooked Fudge frosting. The kind your Grandmother probably made.
Provided by evegpt
Categories Candy
Time 9m
Yield 10 layers, 40 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in large boiler on medium heat.
- Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
- With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
- Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
- Spread between layers of cake and on top layer and sides. This will frost 10 layers.
- This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.
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