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Boiled frosting is a cake frosting prepared with egg whites, sugar and cream of tartar. Flavored with vanilla, the boiled frosting is made by boiling sugar, water and corn syrup and beaten to a spreading
1. Bring to a boil the sugar, corn syrup and water, stirring until the sugar dissolves. Continue cooking to 242° F. (syrup forms a firm ball in cold water).
2. In an electric mixer or a large bowl, beat the egg whites until stiff but not dry. Add the syrup ..
1. In heavy 1-quart saucepan over medium heat, heat sugar, water, corn syrup, and salt to boiling, stirring occasionally. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 260°F. or hard-ball stage (when small ..
In a saucepan heat sugar and water gently until sugar is dissolved.
Dissolve cream of tartar in 1 teaspoon water, add to sugar syrup, cover and bring to a boil.
Boil 2 minutes, remove the lid, insert sugar thermometer and boil sugar syrup steadily without ..
1. Combine the sugar, water and corn syrup in a saucepan. Place over low heat and stir until the sugar is dissolved and the mixture is boiling. Cover the saucepan and boil 3 minutes. Continue the cooking without stirring to the soft ball stage, 236° to 240° ..
1. Bring to a boil the sugar, corn syrup and water, stirring until the sugar dissolves. Continue cooking to 242° F. (syrup forms a firm ball in cold water).
2. In an electric mixer or a large bowl, beat the egg whites until stiff but not dry. Add the syrup ..
Combine sugar, cream of tartar, salt, and water.
Heat, stirring to dissolve sugar; then boil without stirring to 240°F., or until a little dropped into cold water forms a soft ball that holds its shape.
Gradually add syrup, with extract, to egg whites, ..
Dissolve the sugar in the water over low heat.
Stir in a pinch of cream of tartar and bring to a boil.
Boil rapidly until the syrup reaches 240°F (115°C) on a candy thermometer.
Meanwhile, beat the egg whites in a bowl until stiff.
Beating constantly, pour ..
Cook sugar, corn syrup, and water together until small amount of syrup forms a soft ball in cold water, or until it reaches 242°F.
on a candy thermometer.
Pour gradually over salted egg whites, beating constantly until frosting has right consistency to ..
MAKING
1. Take a heavy bottomed pan, place on low heat with ½ a cup of water and sugar.
2. Dissolve the sugar on low heat without stirring.
3. Prepare a cream of tartar paste with 1 teaspoon water and add to sugar syrup.
4. Place a candy thermometer in the ..
Combine sugar, cream of tartar, salt, and water.
Heat, stirring to dissolve sugar; then boil without stirring to 240°F., or until a little dropped into cold water forms a soft ball that holds its shape.
Gradually add syrup, with extract, to egg whites, ..
Boiled frosting is a cooked sugar frosting. Flavored with vanilla, the boiled frosting is a stiff frosting and can be used on cakes or rolls or even sweet baked buns or
