33 cool frosting egg whites Recipes

vanilla frosting, white chocolate baking bar (chopped & melted ), vanilla extract, cool whip, white cake mix, water, oil, vanilla extract, eggs, white chocolate baking bar (chopped & melted ), powdered sugar, semi-sweet chocolate chips, butter, light corn syrup

classic white cake, cake flour (9 oz), plus more for dusting the pans, whole milk , at room temperature, egg whites (3/4 cup), at room temperature, almond extract, vanilla extract, granulated sugar (12 1/4 oz), baking powder, table salt, unsalted butter (1 1/2 sticks), softened but still cool, butter frosting, unsalted butter (2 sticks), softened but still cool, sugar (1 lb), vanilla extract, whole milk, table salt, raspberry-almond filling, blanched slivered almonds (2 1/2 oz), toasted and chopped coarse, raspberry jam (seedless )

unsalted butter , plus additional for cake pans, baking soda, kosher salt, baking powder, all-purpose flour, eggs, granulated sugar, vanilla extract, sour cream, coarsely chopped semisweet chocolate, cool water, plus more for the double boiler, cream of tartar, granulated sugar, egg whites, room temperature, light corn syrup, vanilla extract

sugar, divided, water, egg whites at room temperature 30 minutes, tablspoons plus 1 tsp instant-espresso powder, tablspoon pure vanilla extract, cream of tartar, salt, unsalted butter , cut into tablspoon pieces and softened, fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm, equipment : a candy thermometer; a stand mixer fitted with whisk attachment

premium white baking chocolate, chopped, butter or margarine, layer size) white cake mix, milk, eggs, vanilla, seedless raspberry jam, raspberries, white chocolate-cream cheese frosting (recipe at the end ), philadelphia cream cheese, softened, butter or margarine, softened, premium white baking chocolate, melted, cooled slightly, vanilla, powdered sugar

white cake mix, baking powder, seltzer water, vanilla extract, egg whites, light butter , with canola melted and cooled, red food coloring, to make the batter look pink, sugar-free instant vanilla pudding mix, cream cheese, softened to room temperature, fat free cream cheese, softened to room temperature, powdered sugar , start with 4 tbsp and go to 6 if needed for more sweetness, vanilla extract, red food coloring, to make the frosting look pink, candy sprinkles , for decoration (optional)

white cake mix (pillsbury moist supreme), vegetable oil, egg whites, water, strawberry frosting (pillsbury creamy supreme), cool whip, strawberry (reserve 3-4 largest, slice most of them & finely chop 2-3 small ones to measure 1/4 cup)

white cake mix, eggs, oil, sprite, instant pistachio pudding mix, milk, cool whip

white cake mix, vanilla instant pudding mix or 1 (3 1/2 oz) package french vanilla instant pudding or 1 (3 1/2 oz) package instant coconut pudding mix, water, light rum, vegetable oil, eggs, crushed pineapple, undrained, flaked coconut, crushed pineapple, undrained, light rum, instant vanilla pudding or 1 (3 1/2 oz) package french vanilla instant pudding or 1 (3 1/2 oz) package instant coconut pudding mix, cool whip, thawed, coconut, to taste toasted * (optional)

white cake mix, eggs, oil or 1/3 cup applesauce, mandarin oranges (including juice), cool whip, crushed pineapple (including juice), instant vanilla pudding, mandarin orange segments, mint leaf

active dry yeast, warm water (105-115 o), lukewarm milk , scalded then cooled, unseasoned lukewarm mashed potatoes, sugar, salt, butter or margarine softened, eggs, cinnamon, nutmeg, raisins (or currents--pva), citron (or dried/candied fruit of your choice, or orange peel-pva), gold medal flour (if using self rising flour, omit salt), egg yolk glaze, quick white icing, dissolve yeast in warm water. stir in milk , potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. beat until smooth. mix in remaining flour to form soft dough., turn dough onto lightly floured board , knead until smooth and elastic, about 5 minutes., place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 1/2 hours., punch down dough ; divide in half. cut each half into 16 pieces. shape into a smooth balls and place about 2 inches apart on greased baking sheet. with scissors, snip a cross on top of each bun. cover; let rise until double, about 40 minutes., balls rise and snip, heat over to 375o. brush tops of buns white egg yolk glaze. bake about 20 minutes or until golden brown. when cool, frost crossed on tops of buns with quick white icing., buns, quick white icing, mix 1 cup confectionser s sugar , 1 tbsp water or milk and 1/2 tsp vanilla until smooth and of spreading consitency., egg yolk glaze, mix 1 egg yolk and 2 tbsp of cold water.

white cake mix, egg whites, water, butter, softened (1 stick), raspberry preserves (seedless ), butter, softened (1 stick), cream cheese (softened ), vanilla, whipping cream, sugar, semisweet chocolate, melted, cool whip frozen whipped topping, thawed

melted unsalted butter, cooled, plus more for buttering pan, crushed pineapple, drained, eggs, canola oil, vanilla extract, carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed), freshly grated ginger, all-purpose flour, organic cane sugar, lightly packed brown muscavado sugar, baking soda, ground cinnamon, ground ginger, freshly grated nutmeg, salt, diced crystallized ginger, coarsely chopped toasted pecans, cream cheese marshmallow frosting , recipe follows, water, light corn syrup, granulated sugar, vanilla bean , seeds scraped and reserved, egg whites, salt, cream of tartar, cream cheese, slightly softened, unsalted butter, slightly softened, organic powdered sugar , sifted twice, fluff, vanilla extract

sweet potatoes, all-purpose flour, ground cinnamon, baking powder, baking soda, salt, ginger, nutmeg, unsalted butter, melted and cooled, brown sugar, granulated sugar, eggs, lightly beaten, brown sugar cream cheese frosting , recipe follows, candied pecans , recipe follows, cream cheese, at room temperature, butter, at room temperature, light brown sugar, powdered sugar, vanilla extract, egg white, vanilla extract, sugar, cinnamon, salt, chopped pecans

cake , 00, betty crocker gluten free yellow cake mix (1 box), unsweetened cocoa powder, jello vanilla instant pudding mix (1 lg box), butter, melted & cooled, buttermilk, eggs, beaten, vanilla (gluten free), cream cheese frosting , 00, butter (sofened), cream cheese (sofened), powdered sugar, vanilla (gluten free), heavy cream

eggs, vegetable oil, canned pumpkin puree, white sugar, dark brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, carrots, freshly grated, pecans, finely chopped, low-fat cream cheese, softened, sugar, orange , zest and juice, cool whip, flaked coconut (optional)

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

cake, white cake mix , with pudding, water, oil, egg whites, lemon pie filling (15.75 oz), lemon creme frosting or any lemon frosting, cool whip, thawed, alternate topping, if you can tsp find the lemon frosting (which i can tsp anymore), use vanilla frosting and some of the lemon pie filling (there should be some left) with the cool whip....it works great