Snow Peak Frosting Food

SNOW PEAK FROSTING

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.

SNOW PEAK FROSTING

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.n

SNOWBALL FROSTING

Steps:

• Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.

SNOW FROSTING

Steps:

• In a small bowl beat shortening and vailla with an electric mixer for 30 seconds.
• Gradually add 1 and 1/3 cup sifted powdered sugar, mixing well.
• Add 1 tbl. milk. Gradually beat in last cup of powdered sugar and enough milk (3-4 tsps) to make frosting of piping consistency. Color frosting with paste food coloring. Use a decorating bag and a star tip to pipe frosting in areas where texture is desired.

SNOW PEAK FROSTING

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.n

PERFECT SEVEN-MINUTE FROSTING

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.