MERINGUE FROSTING FOR RASPBERRY WHITE CAKE
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes About 6 Cups
Number Of Ingredients 3
Steps:
- Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
- Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
- Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.
FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
FLUFFY MERINGUE FROSTING
Categories Dessert
Number Of Ingredients 5
Steps:
- Place 1/2 cup sugar and the water in a small pot. Stir to wet sugar. Bring top a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down the heat to simmer gently. Meanwhile, place the egg whites into a clean, grease-free mixing bowl and whip until frothy on low speed using balloon whip attachment to standing mixer. Add cream of tartar and turn speed up to medium-high. When soft peaks form, add remaining 2 tablespoons sugar gradually. Continue whipping until stiff, glossy peaks form. Bring the sugar-water mixture to a rapid boil and cook until it reaches 248 -250 degrees. As syrup cooks, look for visual clues to assess temperature. It starts out thin with many small bubbles over the surface. The water will begin to evaporate and the mixture will become thicker. The bubbles will become larger and sticky and pop more slowly. At this point, the syrup will look thickened, but it has not begun to color. Keep stirring and drop a drop of syrup every now and then in a bowl of water. When the drop forms into a firm-ball stage, then the syrup is ready. Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl. Whip meringue on high speed until cool to the touch. Beat in vanilla. Frosting is ready to use.
RED VELVET CUPCAKES WITH FLUFFY MERINGUE ICING
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
- In a medium bowl, sift together the flour, cocoa powder and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
- With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
- Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
- To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
- Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.
FLUFFY VANILLA FROSTING
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
SOUTHERN FLUFFY FROSTING
I adopted this great recipe...original text was....A fluffy meringue type frosting, similar to 7 minute frosting but doesn't require beating over the stove.
Provided by Mrs Goodall
Categories Dessert
Time 35m
Yield 1 cake layer cakes
Number Of Ingredients 7
Steps:
- Place sugar, corn syrup and boiling water in a 3 qt saucepan over moderate heat.
- Stir until sugar dissolves.
- When mixture comes to a full boil, remove from heat and set aside briefly Beat egg whites with salt to stiff peaks.
- Transfer hot syrup to a pitcher for easy pouring.
- Beating at high speed, pour hot syrup in a thin threadlike stream into the whites.
- Pour slowly and scrape down sides if necessary to keep the entire mass well mixed.
- After all of the syrup has been beaten in, add vanilla and almond extract.
- Continue beating for 10-15 minutes on high until icing is very stiff.
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MERINGUE FROSTING | BETTER HOMES & GARDENS
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5/5 (4)Total Time 25 minsServings 5Calories 97 per serving
- In a 2-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
- Place the pan over boiling water (upper pan should not touch the water). Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160 degrees F when inserted in the mixture, stopping beater and quickly scraping bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from the heat; add vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks. This frosts tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake. Store frosted cake in the refrigerator and serve the same day it is made.
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