Boiled Seafoam Icing Recipes

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.

CLASSIC SEVEN-MINUTE FROSTING

Steps:

• Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.
• Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

FLUFFY BOILED ICING

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

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.

FLUFFY BOILED ICING

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.

BOILED SEAFOAM ICING

Steps:

• Boil sugar and water over low heat until syrup spins a thread. (or get a glass of water, drop syrup into the water, it's done when it solidifies immediately after. This is very important otherwise it won't work).
• Take out of the flame immediately otherwise it will turn brown.
• Pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread.
• Add flavoring.
• Spread on cake.