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
SNOW PEAK FROSTING
Similar to Seven Minute Frosting - however, much better!!! Excellent when used with a devil's food cake.
Provided by Carrie Passen
Categories Desserts Frostings and Icings White
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Beat egg whites until soft peaks are formed, then add a dash of salt and beat until firm peaks are formed. In a sauce pan or microwave, heat corn syrup until boiling. Slowly drizzle the corn syrup into the egg whites while beating at high speed. Once entirely incorporated, continue beating at high speed for approximately 6 to 7 minutes. Beat in vanilla.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 26.3 g, Protein 0.9 g, Sodium 35.1 mg, Sugar 9.3 g
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
PERFECT SEVEN-MINUTE FROSTING
This cake frosting is named for the length of time it must be beaten in the final stage.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
- Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
- Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.
SNOW PEAK FROSTING
So this is how you make marshmallows! This tastes good and is very easy and quick to make. I used the whole bottle of syrup which is 2 cups; just add 3 egg whites instead of 2.
Provided by byZula
Categories Dessert
Time 20m
Yield 1 enough for 1 cake
Number Of Ingredients 3
Steps:
- In a 1 quart saucepan over medium heat, heat light corn syrup to boiling. Remove from heat.
- In a large bowl, with mixer at high speed, beat egg whites and a dash of salt just until soft peaks form. Slowly pour in hot syrup and continue beating for 6-8 minutes; until frosting is fluffy and forms stiff peaks when beaten. (is raised) Beat in 1 teaspoons Vanilla extract.
- Frost desired cake.
Nutrition Facts : Calories 1252.7, Fat 1, Sodium 374.2, Carbohydrate 328.3, Sugar 115.1, Protein 7.2
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.
HOLIDAY SNOWFLAKE CAKE
The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It's best to frost the cake just before serving as the frosting may soften over time. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. , Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage). , Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency., Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.
Nutrition Facts : Calories 376 calories, Fat 12g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 195mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
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