Angel Feather Icing Recipe 45

ANGEL ICING

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

FROSTED ANGEL FOOD CAKE

Steps:

• For the angel food cake: Preheat the oven to 350 degrees F.
• Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
• In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
• Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
• Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
• For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
• Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

ANGEL FEATHER ICING RECIPE - (4/5)

Steps:

• Put everything, but the vanilla into the. top of a double boiler with fast-boiling water below. Start beating immediately with electric beater until mixture stands in stiff peaks. Remove from heat, add flavoring and keep on beating until it is thick enough to spread easily. * THIS ICING DOESN'T DISSOLVE, RUN AWAY OR GET CRUSTY. IT STAYS FLUFFY FOR DAYS IF ANYONE LETS IT LAST THAT LONG THIS ICING IS GOOD FOR ANGEL FOOD CAKE. THIS ICING WON'T FREEZE

COCONUT CLOUD CAKE WITH ANGEL FEATHER ICING

Steps:

• Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
• Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
• When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
• The cake is done when a toothpick inserted in the center comes out clean.
• Cool; remove from pan and frost with Angel Feather Icing.
• Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
• Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
• Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

WHIPPED JELL-O ICING FOR ANGEL FOOD CAKES

Steps:

• Boil pineapple, water and sugar for 5 minutes.
• Add Jell-O, stirring well.
• Set aside; let cool until starting to gel.
• Beat 1 pint of whipping cream until stiff; stir in the Jell-O mixture.
• Ice your angel food cake.