Best 3 White Mountain Frosting Recipes

WHITE MOUNTAIN FROSTING

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.

WHITE MOUNTAIN CREAM FROSTING

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.

WHITE MOUNTAIN FROSTING

Steps:

• 1. Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242° 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. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.2. While mixture is boiling, beat egg whites in medium bowl with electric mixer on high speed just until stiff peaks form.3. 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. Frosts 13 ¥ 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.NUTRITION FACTS: 1 Serving: Calories 60 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 15mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 FruitButterscotch Frosting: Substitute packed brown sugar for the granulated sugar. Decrease vanilla to 1/2 teaspoon.Cherry-Nut Frosting: Stir in 1/4 cup cut-up candied cherries, 1/4 cup chopped nuts and, if desired, 6 to 8 drops red food color.Peppermint Frosting: Stir in 1/3 cup coarsely crushed hard peppermint candies or 1/2 teaspoon peppermint extract.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.