FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE MOUNTAIN FROSTING
A wonderfully light, fluffy frosting that is sure to compliment any cake, from the pages of my Betty Crocker cookbook! Take a look at the variations too! (Prep time and cook time are guesstimates). for two 8-9" layers or one 13 x 9" cake
Provided by SilentCricket
Categories Dessert
Time 25m
Yield 1 batch of frosting
Number Of Ingredients 5
Steps:
- Combine sugar, corn syrup, and water in small saucepan.
- Cover; heat to rolling boil over medium heat.
- Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
- As mixture boils, beat egg whites until stiff peaks form.
- Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
- Beat on high speed until stiff peaks form.
- Add vanilla during last minute of beating.
- VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
- grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.
Nutrition Facts : Calories 674.7, Fat 0.3, Sodium 164.7, Carbohydrate 166.5, Sugar 123.6, Protein 7.2
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
FLUFFY WHITE FROSTING
This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
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.
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
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.
MOM'S GLOSSY WHITE FROSTING (COOKED)
Delicious, unusual, old-fashioned and beautiful. Very quick to make, even though it's cooked. If you don't have a double-boiler, use the largest of the Farberware saucepans to boil the water and use a round Pyrex or CorningWare bowl to stir the ingredients on top. Choose a bowl with a wide enough lip that it won't fall into the saucepan. Family Note: This is Mom-Mom's recipe exactly.
Provided by laurenpie
Categories Dessert
Time 10m
Yield 1 3-layer cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in bottom of double-boiler pan (or largest saucepan).
- Put all ingredients except vanilla into top of double-boiler (or round Pyrex bowl) over bowling water.
- Stir with your finger until the heat is too much to take, then pour mixture into mixer bowl, add vanilla and beat smooth. Continue to beat until opaque and peaks form.
- Cool before applying to cake.
Nutrition Facts : Calories 66.1, Sodium 13.8, Carbohydrate 16.2, Sugar 13.8, Protein 0.9
WILTON FLUFFY BOILED ICING RECIPE
Provided by adventurefamily5
Number Of Ingredients 7
Steps:
- Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl combine sugar, corn syrup and 1/2 cup water. Heat on high bringing syrup mixture to a boil (approx. 5 minutes). Remove from microwave and let mixture cool slightly (1-2 minutes). Slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes until stiff and glossy. For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.
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