Fluffy Meringue Frosting Recipes

FLUFFY MERINGUE FROSTING

Steps:

• Place 1/2 cup sugar and the water in a small pot. Stir to wet sugar. Bring top a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down the heat to simmer gently. Meanwhile, place the egg whites into a clean, grease-free mixing bowl and whip until frothy on low speed using balloon whip attachment to standing mixer. Add cream of tartar and turn speed up to medium-high. When soft peaks form, add remaining 2 tablespoons sugar gradually. Continue whipping until stiff, glossy peaks form. Bring the sugar-water mixture to a rapid boil and cook until it reaches 248 -250 degrees. As syrup cooks, look for visual clues to assess temperature. It starts out thin with many small bubbles over the surface. The water will begin to evaporate and the mixture will become thicker. The bubbles will become larger and sticky and pop more slowly. At this point, the syrup will look thickened, but it has not begun to color. Keep stirring and drop a drop of syrup every now and then in a bowl of water. When the drop forms into a firm-ball stage, then the syrup is ready. Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl. Whip meringue on high speed until cool to the touch. Beat in vanilla. Frosting is ready to use.

FLUFFY SEVEN MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

SOUTHERN FLUFFY FROSTING

Steps:

• Place sugar, corn syrup and boiling water in a 3 qt saucepan over moderate heat.
• Stir until sugar dissolves.
• When mixture comes to a full boil, remove from heat and set aside briefly Beat egg whites with salt to stiff peaks.
• Transfer hot syrup to a pitcher for easy pouring.
• Beating at high speed, pour hot syrup in a thin threadlike stream into the whites.
• Pour slowly and scrape down sides if necessary to keep the entire mass well mixed.
• After all of the syrup has been beaten in, add vanilla and almond extract.
• Continue beating for 10-15 minutes on high until icing is very stiff.

FLUFFY WHITE FROSTING

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.