Best 6 Angel Icing Recipes

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
• Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING

Steps:

• Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
• Especially good to put some toffee candy on top of the frosting in the center of the cake also.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING

Steps:

• 1. Heat oven to 375 degrees.
• 2. Sift together the flour, cocoa, and first amount of sugar 3 times; set aside.
• 3. In a large mixer bowl, beat egg whites and salt until foamy on medium speed. Sprinkle in the cream of tartar and the vanilla. Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes.
• 4. Add the 2nd amount of sugar; 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
• 5. Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatula, just until flour mixture disappears.
• 6. Gently add the batter into an ungreased 10 inch tube pan. With a knife, cut through the batter 2 or 3 times in a circular motion.
• 7. Bake 30-35 minutes. Turn oven off and leave in oven for 5 minutes more.
• 8. Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle. Let cake hang until it is completely cooled. When cooled, carefully take a sharp knife and loosen the cake from around the pan to remove it. Place angel food topside down on a plate or a cake plate.
• 9. If you do not like Ganache, you can also serve the cake plain, or topped with whipped cream or your favorite glaze or icing.
• 10. CHOCOLATE GANACHE:
• 11. Place chocolate in a stainless steel bowl.
• 12. Heat the cream, butter, and sugar in a 2-½ quart pan over medium heat. When mixture is hot, stir to dissolve the sugar and bring to a boil.
• 13. Pour boiling cream over chocolate and allow to stand for 5 minutes without stirring.
• 14. After the 5 minutes, stir until smooth. Allow chocolate to cool at room temperature.
• 15. Drizzle the ganache over cake, or ice the cake completely with the chocolate ganache.
• 16. You can also chill some of the ganache for about 10 minutes in a pastry bag for piping decorations on the cake.

CHOCOLATE ANGEL FOOD CAKE WITH COFFEE ICING

Steps:

• Let egg white stand at room temperature for 30 minutes. Sift flour, 1 cup sugar, cocoa and baking powder together twice; set aside. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, lemon juice and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about a fourth at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45 minutes or until top springs back when lightly touched and cracks feel dry. Immediately, invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, in a bowl cream butter, sugar and cocoa until light and fluffy. Add lemon juice and vanilla; mix well. Thin to desired consistency by beating in coffee at teaspoon at a time. Spread icing over cooled cake.

ANGEL ICING

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.