7 MINUTE/CLOUD FROSTING

 

Ingredients
2 1/2 cups sugar
6 egg whites room temp
1/2 cup water
1/2 tsp cream of tarter
1Tlb vanilla 

In the bowl of electric mixer, combine sugar ,egg whites, water and cream of tarter. Whisk until foamy.
Set bowl over a pot of steamming water and wisk until sugar is disolved and mixture is warm to the touch about 3-5 min. Transfer bowl to stand mixer fitted with a wisk attachment. Beat on high until frosting is stiff peaks. About 10-12 min. Add vanilla and wisk until mixed well.


To frost cup cakes, put onto decorator tube or zip lock bag and cut off a corner to squeeze out frosting.

CITRUS BUTTERCREAM FROSTING

This recipe is via www.howtocooklikeyourgrandmother.com

Ingredients

1/3 cup dry milk
2 tablespoons orange juice
2 teaspoons lemon juice
3 cups confectioners sugar
1 egg white
¾ cup butter, softened
1/8 teaspoon salt
1 tablespoon grated orange peel

Directions

Combine the dry milk and the citrus juice and stir them together.


Let that rest for a few minutes so the juice can dissolve the milk. This would be a good time to get the orange peel with your microplane.
Add the sugar and egg white (oops, forgot to get a picture of the egg white) and beat on high speed for 5 minutes, until thick.

Add the softened butter and the salt and beat another 5 minutes, until fluffy.


Stir the grated orange peel in gently, trying not to deflate the frosting.

Scoop the frosting onto your cake and spread with an offset spatula. Do a quick, thin first coat and put the cake in the fridge for about 15 minutes to firm it up.

Do a second, thicker layer, and refrigerate again until ready to serve. (This frosting will melt if the room is too warm, even after it’s had several hours to set up.)

BUTTER CREAM FROSTING

1 cup real butter (not margarine) *room temperature

1 cup vegetable shortening

pinch of salt

1 tsp vanilla

4 cups powdered (confectioners) sugar

1/4 – 1/3 cup heavy whipping cream

paste food coloring

Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
If you wish to add color to your frosting, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost!

SUGAR COOKIE FROSTING

Sugar Cookie Frosting Recipe

• 1 cup Confectioners Sugar (powder sugar)
• 1 Tablespoon Milk
• 1 drop Lemon Juice (fresh or processed)
• 1 Tablespoon Light Corn Syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

******This next step is important!******
If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.