Continue beating until mixture holds stiff peaks. Rub a bit of the mixture between your fingers making sure any graininess has disappeared. As mixture boils beat egg whites until stiff peaks form. It s just a cup and a half of sugar half cup of water a fourth tsp cream of tartar dash of salt. Beat on high speed until stiff peaks form.

Cover and heat to rolling boil over medium heat. Raise heat and bring to a boil without stirring. 1 1 2 teaspoons pure vanilla extract. Substitute maraschino cherry juice for water. Remove cover and boil rapidly without stirring to 242 f on candy thermometer.

This recipe throws that method right out the window yay making it much simpler to make. A boiled sugar syrup is gradually beaten into egg whites to make a light and fluffy frosting with no added fat. 1 4 teaspoon cream of tartar or 1 tablespoon white corn syrup. 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.

RELATED ARTICLE :

Add vanilla during last minute of beating. Frosts 2 8 or 9 inch layers or a 9 x 13 cake. Combine sugar water and cream of tartar in a saucepan. Cook over medium low heat stirring constantly until sugar dissolves and mixture comes to a full boil. Pour hot syrup into egg whites in a fine steady stream while beating constantly.

Cook until candy thermometer reaches 238 degrees f 115 degrees c or until syrup spins a long thread when dripped from a spoon. 3to 4 egg whites already beaten to peaks and the syrup poured slowly over while beating. In a small heavy bottom saucepan combine 3 4 cup sugar corn syrup and 4 tablespoons water. Pour hot syrup very slowly in a thin stream into the beaten egg whites beating constantly on medium speed. The traditional way to make seven minute frosting is to heat the ingredients over a double boiler as you mix.

Pour hot syrup very slowly in a thin stream into the beaten egg whites beating constantly on medium speed. In 1 quart saucepan stir sugar corn syrup and water until well mixed. Place over medium heat stirring occasionally until sugar has dissolved about 4 minutes. 1 1 2 cups sugar. If you are familiar with 7 minute frosting this fluffy white frosting tastes identical however the method is a little different.

This fluffy boiled frosting sometimes called white mountain frosting for its mountainous white peaks is an easy and somewhat less sweet frosting than the typical butter and powdered sugar icing. This fluffy boiled frosting sometimes called white mountain frosting for its mountainous white peaks is an easy and somewhat less sweet frosting than the typical butter and powdered sugar icing. Pour hot syrup very slowly in a thin stream into the beaten egg whites beating constantly on medium speed. Cook until candy thermometer reaches 238 degrees f 115 degrees c or until syrup spins a long thread when dripped from a spoon. Add vanilla during last minute of beating.

RELATED ARTICLE :

If you are familiar with 7 minute frosting this fluffy white frosting tastes identical however the method is a little different. This recipe throws that method right out the window yay making it much simpler to make. Cover and heat to rolling boil over medium heat. Continue beating until mixture holds stiff peaks.