I love to use Angel Feather icing for cupcakes. Angel Feather Icing 2

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Directions. Combine egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over hard boiling water. Start beating right away with a beater until mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

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Place bowl over the hot water and start to whip. If the you have to stop the mix master, remove the bowl from the heat or the cream will get lumps of «cooked egg whites. Beat on medium speed for about 5 minutes until the cream is nice and warm. Stif peaks. Transfer themixing bowl away from the hot water and place it on a cloth on the couter.

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Step 1. Put everything, but the vanilla into the. top of a double boiler with fast-boiling water below. Start beating immediately with electric beater until mixture stands in stiff peaks. Remove from heat, add flavoring and keep on beating until it is thick enough to spread easily.

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Angel Food cake and icing will last a couple days on the counter. Make sure to cut pieces of cake with a serrated knife in a quick sawing motion. You will have a lot of extra egg yolks with this recipe. Consider freezing the leftover egg yolks or make curds, custards or ice cream! Calories. 314.75. Fat (grams)

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Preparation. Preheat oven to 350F and move oven rack to lowest position. Sift together the powdered sugar and cake flour. In a large bowl, put together the egg whites, cream of tartar and both extracts. Beat with an electric mixer on medium speed until soft peaks form. Then, slowly add in the granulated sugar a couple of tablespoons at a time.

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Step 1. Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)

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Mixing the Ingredients: In a large mixing bowl, combine the egg white, sugar, vanilla, and cream of tartar. Adding Boiling Water: Add the boiling water all at once to the mixture. Using a mixer, beat the ingredients on high speed for 5 to 7 minutes until the icing becomes light, fluffy, and reaches a good spreading consistency.

I love to use Angel Feather icing for cupcakes. Angel Feather Icing 2

This video shows you how to feather icing, creating a beautiful pattern which we even used on our Mocha Nanaimo no bake bars!

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Hold the tip of the icing bag 1/4 inch over the cake and squeeze gently. Start at the top of the cake, 1 inch from the outer edge, ending at the bottom of the cake. To create clean-looking lines, do not move your hands to create the piping. Instead, hold the bag still while pulling your shoulders back. Create vertical lines, 1 to 2 inches a part.

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Angel Feather Icing As written in Food That Really Schmecks by Edna Staebler. There's nothing better for an angel cake or a layer cake than this almost fool-proof and lucious icing; it doesn't dissolve, run away or get crusty; it stays tender and fluffy for days if anyone lets it last that long. Ingredients: 2 egg whites.

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Look here for more information ☟2 egg whites 3/4 cup sugar2 tbsp water 3 tbsp glucose 1/2 tsp lemon juice 1 tsp vanilla extract food coloring (optionally)bak.

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Angel Feather Icing. Ingredients. 2 large egg whites 170 g (3/4 cup) of white sugar 1 dl (1/3 cup) corn syrup 2 Tbsp cold water 1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice) 1/4 tsp salt 1 tsp vanilla extract or almond extract. Optional: Food coloring. Direction.

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Prepare The Items You'll Need. For this angel food cake frosting recipe, prepare 1 cup softened butter, 3 cups of powdered sugar, 10 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt, 1 tablespoon of vanilla extract, and 1/4 cup of milk. Also, get your bowl and hand mixer ready. 2. Mix The Ingredients.

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I recommend adding all of your ingredients to the pot first before putting it onto the double boiler with your water already boiling. . Beat with a hand mixer in double boiler until stiff peaks form when you take the beaters out (5-10 minutes). Add 1 t. vanilla at the end. Ice completely cooled cake.

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Cover the saucepan and boil for about 1 minute to wash down any sugar crystals that may have formed on the sides of the saucepan. Uncover and continue to cook, without stirring, until a candy thermometer reads 240°F (115°C). Remove the pan from the heat and let the mixture cool just a little. When the candy thermometer reads 236°F (113°C.

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Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy. Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.