White Mountain Frosting Recipes

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WHITE MOUNTAIN FROSTING



White Mountain Frosting image

A wonderfully light, fluffy frosting that is sure to compliment any cake, from the pages of my Betty Crocker cookbook! Take a look at the variations too! (Prep time and cook time are guesstimates). for two 8-9" layers or one 13 x 9" cake

Provided by SilentCricket

Categories     Dessert

Time 25m

Yield 1 batch of frosting

Number Of Ingredients 5

1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg whites
1 teaspoon vanilla

Steps:

  • Combine sugar, corn syrup, and water in small saucepan.
  • Cover; heat to rolling boil over medium heat.
  • Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
  • As mixture boils, beat egg whites until stiff peaks form.
  • Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
  • Beat on high speed until stiff peaks form.
  • Add vanilla during last minute of beating.
  • VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
  • grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.

Nutrition Facts : Calories 674.7, Fat 0.3, Sodium 164.7, Carbohydrate 166.5, Sugar 123.6, Protein 7.2

WHITE MOUNTAIN CREAM FROSTING



White Mountain Cream Frosting image

Use this for the Lady and Lord Baltimore cakes (ie white round layers or yellow square layers). Makes enough to fill and frost two 8- or 9-inch cake layers. Included is variation for Pink version. From Family Circle All-Time Baking Favorites.

Provided by BecR2400

Categories     Dessert

Time 30m

Yield 2 layers, 8-10 serving(s)

Number Of Ingredients 7

1 cup granulated sugar
1/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
4 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

  • Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
  • While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
  • Pink Mountain Cream Frosting:.
  • Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.

FLUFFY WHITE FROSTING



Fluffy White Frosting image

This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 5

2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon vanilla

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
  • In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
  • Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
  • Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g

WHITE MOUNTAIN FROSTING



White Mountain Frosting image

This is a very good frosting. You may flavor it with any flavoring extract to suit your needs.

Provided by Carol

Categories     Desserts     Frostings and Icings     White

Yield 20

Number Of Ingredients 6

3 cups white sugar
1 cup water
¼ teaspoon cream of tartar
3 egg whites
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
  • Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 30.1 g, Protein 0.5 g, Sodium 8.4 mg, Sugar 30 g

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