Time 15m Yield 24 cupcakes, or 2 9-inch layers frosted and filled, 12 serving(s) Number Of Ingredients 5 Steps:
Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble. Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.
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.
Time 17m Yield 3 3/4 cups Number Of Ingredients 7 Steps:
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
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.
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.
Yield 10 Number Of Ingredients 5 Steps:
Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.
Time 10m Yield 24 servings, 2 Tbsp. each Number Of Ingredients 3 Steps:
Beat milk, whipped topping mix and pudding mix in deep narrow-bottom bowl with mixer on low speed until blended. Beat on high 4 to 6 min. or until mixture forms soft peaks.
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.
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.
Time 12m Yield 1 frosted two layer cake, 12 serving(s) Number Of Ingredients 6 Steps:
Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend. Place over simmering water. Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks. Remove from heat; beat in vanilla. Spread on cooled 2 layer cake.
