Sea Foam Frosting Food

SEA FOAM FROSTING

Steps:

• Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
• Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
• Spread between layers of cake and then frost the sides and top.

SEAFOAM ICING

Steps:

• Put egg whites, brown sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add maple flavoring. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

SEAFOAM ICING

Steps:

• Put first six ingredients in top of double boiler and place over boiling water.
• Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.

SEA FOAM

Steps:

• Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot of mixing required and even using a hand mixer will be an arm workout). Set aside.
• In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.
• Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.
• Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.
• Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.
• Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.
• Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.
• Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.
• Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak.
• Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

OLD FASHIONED SEAFOAM FROSTING

Steps:

• Combine egg whites, sugar, salt and water in top of double boiler; place over rapidly boiling water and beat at high speed for 7 minutes or until mixture will stand in stiff peaks.
• Add vanilla and beat until thick enough to spread.

SEA FOAM FROSTING

Steps:

• 1. Combine egg whites , brown sugar , water and corn syrup in top of a double broiler ; mix well
• 2. Place top of double broiler over boiling water and beat constantly with a electric hand mixer until mixture forms peaks ; about 7 minutes.
• 3. Remove from heat of the boiling water and add the vanilla and continue to beat until frosting is cool and thick enough to spread.
• 4. Makes enough frosting to frost tops and sides of two 9" cakes. (a layer cake )