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
WHIPPED FROSTING
Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
ROYAL ICING WITH EGG WHITES
This decorating icing is very stiff and hardens as it dries.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy. Add 1/4 cup of the sugar and mix well. Gradually add the remaining 3 3/4 cups sugar, beating on low speed and scraping down the sides.
- Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. Add water, a few drops at a time, to thin it to the consistency appropriate for the kind of decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the consistency that works best for you. Store icing at room temperature in an airtight glass or metal container. It should be used within two days.
HONEY AND EGG WHITE TOPPING OR FROSTING
Quite a way-out little recipe! Can be used either as cake frosting, or on muffins, scones or crumpets. Delicious!! The servings given are guesswork, as it depends on so many factors: is it a frosting, or are you using it on English muffins? Or scones? Hard question, that.
Provided by Zurie
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the honey in microwave or on stove until warm, and keep warm enough to be runny.
- With electric beater beat the egg whites until foamy, add the cream of tartar, and whisk until really firm, and peaks will stay up if you take out beaters to test.
- Now pour the runny honey in slowly while beating all the time (honey in left hand, Priscilla!), add vanilla, and beat until thick.
- Stir in the nuts.
- Use immediately or soon after!
Nutrition Facts : Calories 243.6, Fat 6.4, SaturatedFat 0.6, Sodium 20.8, Carbohydrate 48.1, Fiber 0.8, Sugar 46.8, Protein 2.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love