Snowy Boiled Icing Food
SNOWY SEVEN-MINUTE FROSTING
Use this recipe to frost the outer layer of the Birch de Noel cake. The simplest way to test whether the sugar has dissolved is by rubbing the mixture between your fingers; it should feel completely smooth with no remaining granules.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, combine 3/4 cup sugar, 1/3 cup water, and corn syrup; cook over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and bring to a boil, washing down sides of pan with a pastry brush dipped in water (to stop crystals from forming). Cook, without stirring, until a candy thermometer registers 230°, about 5 minutes.
- Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 1 tablespoon sugar until combined.
- Once sugar syrup has reached 230°, immediately remove from heat. With mixer on medium-low, carefully pour syrup into egg-white mixture, in a steady stream down sides of the bowl (to prevent splattering). Increase speed to medium-high and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Add vanilla and beat until fully incorporated and frosting is shiny and smooth. Use immediately.
NO COOK BOILED ICING
Tried this old recipe for son's birthday. Came from my Mom's recipe file ,have no idea where it came from. It looks, tastes, and spreads like a boiled icing but never fails.
Provided by Buckys Mom
Categories Dessert
Time 3m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together until stiff enough to frost cake with.
- This recipe makes enough icing for a large angel or chiffon cake.
Nutrition Facts : Calories 67.1, Sodium 5.1, Carbohydrate 16.8, Sugar 16.7, Protein 0.3
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
SNOWY BOILED ICING
This frosting takes a little extra time, but the results are worth it.
Provided by Carol
Categories White Frosting
Yield 15
Number Of Ingredients 6
Steps:
- Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
- Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n
Nutrition Facts : Calories 106 calories, Carbohydrate 26.7 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 26.7 g
SNOWY BOILED ICING
This frosting takes a little extra time, but the results are worth it.
Provided by Carol
Categories White Frosting
Yield 15
Number Of Ingredients 6
Steps:
- Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).
- Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.
Nutrition Facts : Calories 106 calories, Carbohydrate 26.7 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 26.7 g
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