White Divinity Frosting Recipes

DIVINITY FROSTING

Steps:

• Place first 4 ingredients in a 4-quart mixing bowl.
• Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
• Beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
• Gradually add powdered sugar, beating at low speed until blended.
• Stir in toasted pecans.
• Spread Divinity Frosting immediately on cake.

CHOCOLATE CAKE WITH DIVINITY ICING

Steps:

• In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
• Preheat the oven to 350 degrees F.
• Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
• Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
• Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
• In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.

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.

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.

DIVINITY

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

MOMS DIVINITY RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Beat dry frosting mix, corn syrup, vanilla and boiling water until blended. Beat on high for 5 minutes or until stiff peaks form. Gradually beat in sugar on low. Stir in 1 cup chopped nuts, if desired. Drop by teaspoons onto wax paper-lined cookie sheet. Bake for 5 minutes. Let cool for about 4 hours or until firm. Turn to all bottom to dry. Air dry for about 12 hours. Store in air-tight container. (Doesn't work well when humid out!)

DIVINITY

Steps:

• Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
• Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

DIVINITY

Steps:

• In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
• While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
• Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes). Blend in the chopped walnuts and vanilla.
• Line 2 baking sheets with waxed paper. Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them. Let the candy set at room temperature until firm (about 30 minutes). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
• VARIATIONS
• Substitute other nuts for the walnuts. Black walnuts are especially good in divinity.
• Praline Divinity: Substitute praline (page 147) for the walnuts.
• Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar. Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
• Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
• Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
• Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
• Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.

WHITE DIVINITY FROSTING

Steps:

• To prepare frosting, heat sugar, corn syrup and water in small saucepan over medium heat. Bring to a boil, but do not stir. Heat to 242°F on candy thermometer, about 4 minutes.
• In large bowl, beat egg whites until stiff. Pour a thin stream of hot syrup into beaten egg whites, mixing constantly at medium speed until whites become stiff again, about 5 minutes; beat in vanilla and almond extracts.