Old Fashioned Snow Peak Frosting 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.

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.

OLD-FASHIONED SNOW PEAK FROSTING

Steps:

• In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.n
• Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.n
• Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.n

OLD-FASHIONED SNOW PEAK FROSTING

Steps:

• In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.n
• Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.n
• Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.n

OLD-FASHIONED SNOW PEAK FROSTING

Steps:

• In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.
• Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.
• Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.

OLD FASHIONED FROSTING

Steps:

• STEP ONE: sift the flour.
• Pour milk into a jar and add the sifted flour.
• Shake hard for 1-1/2 minutes.
• Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
• Make sure it is covered completely.
• Quickly put it in the refrigerator until cool (about 2 hours).
• STEP 2: Cream butter for a while before adding sugar.
• Add sugar and mix until it is no longer grainy.
• SLOWLY add the refrigerated paste, one spoonful at a time.
• Mix in vanilla.

OLD-FASHIONED SNOW PEAK FROSTING

Steps:

• In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.n
• Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.n
• Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.n

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.