FLUFFY WHITE COOKIES RECIPES

Name: Fluffy White Frosting
Prep time: 20 min
Total time: 20 min
Yield: 4 cups.
Ingredients: 4 large egg whites; 1-1/3 cups sugar; 1 tablespoon water; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla extract

FLUFFY WHITE FROSTING RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fluffy White Frosting Recipe: How to Make It - Taste of Home image

For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. —Georgia Bohmann, West Allis, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 5

Ingredients

4 large egg whites
1-1/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 35 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 8g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

FLUFFY WHITE FROSTING RECIPE - BETTYCROCKER.COM

Fluffy White Frosting Recipe - BettyCrocker.com image

This frosting got its name because its large white peaks hold up long after it’s beaten. It’s sometimes called White Mountain Frosting. (Easy)

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 5

Ingredients

2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon vanilla

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.

Nutrition Facts : Calories 60 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1/4 Cup, SodiumContent 15 mg, SugarContent 11 g, TransFatContent 0 g

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FLUFFY WHITE FROSTING RECIPE: HOW TO MAKE IT

For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. —Georgia Bohmann, West Allis, Wisconsin
From tasteofhome.com
Reviews 3.6
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Category Desserts
Calories 35 calories per serving

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.

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