Tillies White Sauce Frosting Recipes

WHITE FROSTING

Steps:

• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

WHITE FROSTING

Steps:

• In a small saucepan, combine the milk and flour. Cook over medium high heat until boiling. Remove from heat and set aside to cool.
• When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.

CLASSIC WHITE FROSTING

Steps:

• In a large bowl (or in the bowl of a stand mixer), mix the butter until it is creamy and smooth.
• Mix in the powdered sugar, a little at a time, adding in the vanilla and 2 tablespoons of milk a little at a time too. If the frosting is too thick, add up to 2 tablespoons more milk until you achieve the thickness and texture you're looking for.

WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES

Steps:

• Mix the confectioners' sugar, butter, and vanilla together.
• Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
• Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
• Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

FLUFFY WHITE FROSTING

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

WINTER WHITE FILLING OR FROSTING

Steps:

• TO MAKE FILLING OR FROSTING: In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature., In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth., Spread between cake layers and/or over top and sides of cake.

CREAMY WHITE FROSTING

Steps:

• Mix the first three ingredients together in a sauce pan.
• Cook over Medium heat until thick, stirring constantly.
• Remove from heat and cool completely.
• Cream sugar, shortening (margarine) and vanilla.
• Add cooled flour/milk mixture by the spoonful beating after each spoonful.
• Frost Cake.

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.

VANILLA FROSTING/VANILLA SAUCE

Steps:

• In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)