Frosting (4 Recipes)

Eileen's Boiled Frosting
1 1/4 c. sugar
1/8 t. cream of tartar
6 T. water
3 egg whites
1 t. vanilla

Combine first three ingredients. Cook to a hard boil on medium heat, about 10 minutes. Set syrup aside. Beat egg whites until stiff. Slowly pour syrup into egg whites while beating until stiff peaks form. Add vanilla.

Pat B's Boiled Frosting

 5 T. water
1/8 t. salt
1 1/2 c. sugar
1 1/2 t. light corn syrup
2 egg whites

(The directions for this recipe are very confusing. I will just copy them as printed and allow you to figure it out for yourself.) double boiler. Bring water to boil. beat 5-7 minutes. Stands on beater in peaks. remove from heat. add flavoring and beat.

Mrs. K's Fluffy Frosting

2 1/2 T. flour
1/2 c. milk
1/2 c. shortening
1 1/2 c. powdered sugar, divided
1/4 t. salt
1/2 t. vanilla
1/2 c. nuts

Gradually blend milk with flour. Cook on medium heat, stirring constantly, to make a thick paste. Cool to lukewarm. Meanwhile, cream shortening with the salt and  1/2 cup of the sugar. Add to lukewarm paste and bat until fluffy. Fold in vanilla, nuts, and remaining sugar.

Robyn's Buttercream Icing
1/2 c. shortening
1/2 c. margarine
4 c. powdered sugar
2 T. milk or water
1 t. vanilla

Cream shortening and butter. Add sugar, water, and vanilla. Blend on medium speed until ingredients are well mixed. Blend an additional minute, or until creamy. To make thinner consistency for icing cake, beat 2 T. milk into 1 c. icing. For medium icing, beat 1 t. milk to 1 c. Do not over beat. Yields 3 cups.

*Chocolate cream: add 3 oz. melted chocolate and 1 T. milk or water.