White Mountain Icing Recipes

WHITE MOUNTAIN FROSTING

Steps:

• Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
• Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

WHITE MOUNTAIN FROSTING

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.

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.

WHITE MOUNTAIN CREAM FROSTING

Steps:

• Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
• While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
• Pink Mountain Cream Frosting:.
• Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.

WHITE MOUNTAIN ICING

Steps:

• Combine boiling sugar with 2 cups sugar and the corn syrup in a large saucepan over medium heat. Cook at a rolling boil until mixture reaches soft-ball stage (238 degrees on a candy thermometer). Sift flour and baking soda; set aside. Whisk egg whites until foamy, then add remaining 1/4 cup sugar. Continue whisking until whites stand in stiff peaks. When syrup is at the correct temperature, pour into the beaten whites in a thin, steady stream, beating all the while. Stir in the vanilla.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.