ICE CREAM ICING RECIPES

Steps:

• Begin whipping the egg whites with an electric stand mixer on high.
• While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
• The boiling mixture should have large glassy bubbles.
• When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
• Reduce the speed of the mixer to medium or low and allow it to cool off.
• The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
• Break the butter into approximately one half to one inch cubes.
• Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
• If the mixture collapses, it means the mixture was too warm and you have to start over.
• Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.

Steps:

• Begin whipping the egg whites with an electric stand mixer on high.
• While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
• The boiling mixture should have large glassy bubbles.
• When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
• Reduce the speed of the mixer to medium or low and allow it to cool off.
• The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
• Break the butter into approximately one half to one inch cubes.
• Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
• If the mixture collapses, it means the mixture was too warm and you have to start over.
• Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.