Best 7 Snowy Boiled Icing Recipes
In the realm of culinary artistry, Snowy Boiled Icing stands as a testament to the transformative power of simple ingredients. This delectable confection, often gracing the summits of cakes and other delectable treats, is a symphony of sugar, water, and egg whites, brought together through the gentle heat of a boiling water bath. As the mixture undergoes this delicate dance with heat, it thickens and transforms into a fluffy, billowing cloud of pure delight. The Snowy Boiled Icing yields not one, but two distinct variations: the classic boiled icing and the ethereal seven-minute frosting. The former, with its pristine white hue and smooth, glossy finish, lends itself beautifully to piped decorations and intricate designs. The latter, imbued with a marshmallow-like texture and billowing peaks, adds a delightful lightness and airiness to any culinary canvas. Both variations promise a symphony of flavors and textures that will elevate your desserts to new heights of indulgence.
Let's cook with our recipes!
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
SNOWY SEVEN-MINUTE FROSTING
Use this recipe to frost the outer layer of the Birch de Noel cake. The simplest way to test whether the sugar has dissolved is by rubbing the mixture between your fingers; it should feel completely smooth with no remaining granules.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, combine 3/4 cup sugar, 1/3 cup water, and corn syrup; cook over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and bring to a boil, washing down sides of pan with a pastry brush dipped in water (to stop crystals from forming). Cook, without stirring, until a candy thermometer registers 230°, about 5 minutes.
- Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 1 tablespoon sugar until combined.
- Once sugar syrup has reached 230°, immediately remove from heat. With mixer on medium-low, carefully pour syrup into egg-white mixture, in a steady stream down sides of the bowl (to prevent splattering). Increase speed to medium-high and beat until mixture is completely cool and stiff peaks form, about 7 minutes. Add vanilla and beat until fully incorporated and frosting is shiny and smooth. Use immediately.
BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch
Number Of Ingredients 6
Steps:
- In a heavy saucepan bring corn syrup, sugar and water to a boil and remove from heat. With an electric mixer (preferably stationary) whip the eggs whites with a pinch of salt until stiff and glossy but not dry. Slowly, as you are beating the whites, pour the hot syrup and continue to beat constantly until frosting is light and fluffy and holds soft peaks; fold in vanilla.
SNOWY BOILED ICING
This frosting takes a little extra time, but the results are worth it.
Provided by Carol
Categories White Frosting
Yield 15
Number Of Ingredients 6
Steps:
- Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
- Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n
Nutrition Facts : Calories 106 calories, Carbohydrate 26.7 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 26.7 g
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
SNOWY BOILED ICING
This frosting takes a little extra time, but the results are worth it.
Provided by Carol
Categories White Frosting
Yield 15
Number Of Ingredients 6
Steps:
- Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).n
- Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.n
Nutrition Facts : Calories 106 calories, Carbohydrate 26.7 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 26.7 g
PERFECT SEVEN-MINUTE FROSTING
This cake frosting is named for the length of time it must be beaten in the final stage.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
- Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
- Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.
Tips for Making Snowy Boiled Icing:
- Use fresh egg whites: Fresh egg whites will whip up better and give you a more stable icing.
- Whip the egg whites gradually: Start on low speed and gradually increase the speed as the egg whites start to foam. This will help prevent the egg whites from becoming overbeaten.
- Add the sugar slowly: Once the egg whites are fluffy, start adding the sugar one tablespoon at a time. This will help prevent the icing from becoming grainy.
- Boil the sugar and water mixture to the correct temperature: The sugar and water mixture should be boiled to 240°F (115°C). This will help to dissolve the sugar and prevent the icing from crystallizing.
- Pour the hot sugar mixture into the egg whites gradually: Slowly pour the hot sugar mixture into the egg whites while beating constantly. This will help prevent the egg whites from cooking.
- Continue beating the icing until it is thick and glossy: Continue beating the icing until it is thick and glossy. This will take about 5-7 minutes.
Conclusion:
Snowy boiled icing is a delicious and versatile icing that can be used to decorate a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized with different flavors and colors. With a little practice, you can create beautiful and impressive desserts that will wow your friends and family.
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