KARO Syrup Sweet & Simple Recipes 1990 Spiral Bound Cookbook eBay
Combine the egg whites, cream of tartar, and salt in a mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add the sugar with the mixer running, beating until the frosting is smooth and glossy. With the mixer still running, slowly add the corn syrup and vanilla. Beat the frosting until stiff peaks form.
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Directions. Beat egg whites and salt in a large bowl with mixer at high speed until soft peaks form. Combine corn syrup and sugar in a small saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture comes to a full boil. Remove from heat.
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Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla, and mix to combine.
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Directions. In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring.
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Directions. Beat egg whites and salt in a large bowl with mixer at high speed until soft peaks form. Combine corn syrup and sugar in a small saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture comes to a full boil. Remove from heat.
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NO - COOK MARSHMALLOW FROSTING. 1/4 tsp. salt. 2 egg whites. 1/4 c. sugar. 3/4 c. Karo syrup. 1 1/4 tsp. vanilla. Add salt to egg whites and beat with electric rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until smooth and glossy. Slowly add Karo, beating after each addition until firm peaks.
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Directions. Beat butter, corn syrup, vanilla and salt in a large mixing bowl until light and fluffy. Gradually beat in powdered sugar and 2 tablespoons milk. Add additional milk, 1 teaspoon at a time as needed, to reach desired spreading consistency. Add food coloring, if desired.
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Beat butter, cocoa, corn syrup, vanilla and salt in a large mixer bowl until light and fluffy. Gradually beat in powdered sugar and milk until fluffy, adding additional milk, 1 teaspoon at a time, as needed, to reach desired spreading consistency. Frost cake or cupcakes as desired.
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Directions. Beat egg whites and salt in a large bowl with mixer at high speed until soft peaks form. Combine corn syrup and sugar in a small saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture comes to a full boil. Remove from heat.
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The perfect angel food cake frosting — this is light, fluffy, and delicious. Best of all, it requires no boiling! So much flavor with very little effort.. Photos of No-Cook Icing. 01 of 36. Photo by Allrecipes Member. 02 of 36. Photo by Kim Davidson. 03 of 36. Photo by Allrecipes Member. 04 of 36. Photo by Allrecipes Member.
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Sift (or using a fork to fluff and separate) powdered sugar into a small mixing bowl. Add 3 teaspoon of milk, 2 teaspoon of corn syrup, and vanilla extract. Stir vigorously with a fork until icing starts to come together. Using a rubber spatula to scrape down the edges.
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1. Add salt to egg whites, beat until frothy. 2. Gradually add sugar, beating until smooth and glossy. 3. Slowly add Karo syrup, beating until frosting stands in firm peaks.s. 4. Add vanilla.
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Tips for Making No-Cook Marshmallow Frosting: Beat Egg Whites to Foamy: Start by beating the egg whites and salt until foamy. This is crucial for creating a light base for the frosting. Gradually Add Sugar: Adding the sugar gradually helps to dissolve it completely, ensuring the frosting remains smooth. Achieve Glossy Peaks: Continue beating.
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In the top of a double boiler, combine the sugar, water, egg whites, corn syrup, cream of tartar, and the pinch of salt. Beat with an electric mixer at low speed for 30 seconds, then set the pan over (but not touching) simmering water. Continue beating at high speed for about 7 minutes, or until it's stiff and glossy.
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Cook over medium heat, stirring frequently until mixture boils. Cover and boil 2 minutes without stirring. Remove lid and boil 4 to 5 minutes longer. Remove from heat. Beating egg whites on high speed, pour hot syrup in a thin, steady stream into egg whites, being careful not to pour syrup onto beaters. Add salt; continue beating until mixture.
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In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form. If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.