GRAND MARNIER FROSTING RECIPES

Steps:

• Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
• When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
• In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!

Steps:

• In the bowl of a standing mixer, beat the egg whites with the sugar just until combined. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is very warm. Return the bowl to the mixer and beat the egg whites at high speed until stiff and glossy, about 5 minutes. Add the butter, 2 or 3 tablespoons at a time, beating at medium-high speed, until glossy and smooth. Add the Grand Marnier and beat until incorporated.