Best 4 Honey And Egg White Topping Or Frosting Recipes
Indulge in a culinary adventure with our versatile honey and egg white duo, an iconic combination that transforms desserts into masterpieces. Say hello to a golden-brown meringue that crowns pies and tarts, adding a crispy, ethereal touch. You'll also discover a silky smooth glaze that brings a glossy sheen to pastries and cookies, enhancing both taste and appearance. Our collection of recipes explores the magic of honey and egg whites, from the classic Honey Meringue Pie to the delicate Honey Macarons. Embrace the subtle sweetness of honey, complemented by the rich, airy texture of egg whites, and let your taste buds embark on a journey of pure delight. So, put on your apron, gather your ingredients, and let's whip up some unforgettable treats!
Check out the recipes below so you can choose the best recipe for yourself!
MERINGUE FROSTING FOR RASPBERRY WHITE CAKE
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy peaks of frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes About 6 Cups
Number Of Ingredients 3
Steps:
- Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
- Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
- Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.
FLUFFY EGG-WHITE FROSTING
This frosting reminds me of marshmallows--but not as sweet. It was originally part of another recipe, but I think it would be great on a variety of cakes. Active prep time includes cooking time.
Provided by SharleneW
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
- Place over simmering water.
- Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
- Remove from heat and beat in vanilla.
- Continue beating 5 minutes, or just until stiff peaks form.
- Spread on cooled cake immediately.
- Makes enough to frost a 2-3 layer cake.
Nutrition Facts : Calories 103.7, Sodium 9.2, Carbohydrate 25.9, Sugar 25.3, Protein 0.6
FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
Tips:
- For the fluffiest frosting, make sure the egg whites are at room temperature and stiff peaks form when you beat them.
- If you don't have a candy thermometer, you can test the honey syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, it's ready.
- To prevent the frosting from becoming grainy, make sure the honey syrup is completely cooled before adding it to the beaten egg whites.
- For a richer frosting, use dark honey instead of light honey.
- This frosting can be used on cakes, cupcakes, cookies, or even ice cream.
Conclusion:
Honey and egg white frosting is a delicious and versatile frosting that can be used on a variety of desserts. It's easy to make and only requires a few ingredients. With its light and fluffy texture and sweet and tangy flavor, this frosting is sure to be a hit with everyone who tries it.
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