FONDANT FROSTING RECIPES

Steps:

• Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume. You will be using only the egg whites and if a yolk happens to break and gets mixed in, the recipe will NOT work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites. In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don’t want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved. Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up). The frosting should be used right away as it set up rather quickly. The frosting does not become hard but does form a slight crust. The cake can be kept at room temperature or refrigerated. Leftover frosting can be stored in the refrigerator and remixed, it will still taste good but will be softer and will not hold a stiff peak. Makes 5 cups frosting Recipe can be doubled

Steps:

• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.