Recipe Talk

Hi,
Could anyone tell me the recipe for making whipped cream, for frosting as well as icing (using a nozzle). I'm interested in making it from scratch. Pl help......

CHOCOLATE WHIP CREAM FROSTING

1 bar semi-sweet chocolate (for candy making)
4 tbsp. water
4 egg yolks
4 egg whites, beaten
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

Melt one bar of semi-sweet (for candy making) chocolate with 4 tablespoons of water in top of double boiler. Let cool and beat well. Add 4 egg yolks, one at a time, and beat well after each. When cool, add beaten egg whites. Place in refrigerator. Whip 1/2 pint of whipping cream with 3 tablespoons sugar and 1 teaspoon of vanilla added to cream. Put together with chocolate mixture. Let stand in refrigerator until stiff enough to spread. Split cake (crosswise). Put frosting between layers, top and sides. This cake must be kept in refrigerator.

Easy No Weep Meringue Recipe

1/3 cup sugar
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
4 large egg whites (use pasteurized egg white powder for safe eggs)

1. Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened. Remove from heat.

2. In mixer bowl, beat egg whites, and 2 tablespoons sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form.

3. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool

Two dried egg white products, pasteurized dried egg white powder

and meringue powder, can be used in recipes.

They are both available at kitchenware and cake decorating shops,

bakery suppliers, some supermarkets and by mail-order.

Follow the directions below for reconstituting because it takes longer

for the powder to dissolve than the label states.

To Make 1 Cup:
EGG SIZE WHOLE WHITES YOLKS
Jumbo 4 5 11
X-Large 4 6 12
Large 4 8 - 10 2 -14
Medium 5 8 16
Small 6 9 18

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To reconstitute egg white or meringue powder, just follow the manufacturer's instructions for powder and water measurements. However, I have found that when dissolving the powder, it can be stubborn. So, what I do is:

1. Use tepid (not hot) water, which helps to dissolve it.

2. Sprinkle the powder on the water, stir it to moisten all of it. Let it sit for a good 5 minutes, stirring half way through. Some of the powder will clump and stick to your spoon so I like to use a chopstick to minimize it. Rub the clumps in between you thumb and forefinger and try to dissolve. If they are hard, discard.

3. Once dissolved, be sure to stir the mixture well. If you whip it slightly with a whisk it should foam -- that means it's done.

4. If you find undissolved hard clumps of powder, unfortunately you have to start over; they will not dissolve on their own even when the recipe bakes.

Meringue powder: ONE LARGE EGG WHITE = 1 tablespoon of meringue powder plus 2 tablespoons warm water. Meringue powder is another pasteurized egg white product. This is dried egg whites with sugar, cream of tartar and cornstarch. The powder like dried egg whites, is pasteurized and completely safe from harmful bacteria. It is used for royal icing, meringue and boiled icing. Meringue powder can be used to make safe meringue for pies and other desserts. Meringue cookies are easy to make, as well. Find it in cake decorating stores or from: http://www.wilton.com.

General Storage: Unopened dried whites should be stored in a cool and dry place. Once opened, they should be refrigerated.

Egg whites: Keep 1 - 3 months. To freeze, place egg whites in a Pyrex custard cup, tightly covered. Some freeze one egg white per ice cube cavity in an ice cube tray, and then transfer them to a plastic, airtight bag. One large egg can be substituted for 2 large egg whites. The whites whip more easily and to a greater volume than fresh egg whites, because their surface tension is reduced through freezing and thawing, giving them greater foaming power.

Egg yolks: If you are separating all the eggs, you can save the yolks to use later in another recipe. If freezing alone, becomes gummy and not useable when thawed. So, add in: per 1/4 cup egg yolks, about 3 - 4 (1 egg yolk = 1 tablespoon plus 1/2 teaspoon), mix in 1/8 teaspoon salt, if eventually making a savory recipe or 1 to 1-1/2 teaspoon of sugar or corn syrup, if eventually making a sweet one. The salt or sugar protects the egg proteins.

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Marshmallow No-Weep Meringue

3 egg whites
1/2 (7 ounce) jar Marshmallow Creme or Marshmallow Fluff

Beat egg whites until frothy.

Add Marshmallow Creme or Marshmallow Fluff and

continue to beat until mixture stands in peaks.

Spread on pie and brown in 350 degree F oven.

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Never Fail Meringue
This makes a tender meringue, and it will not weep!

2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Mix cornstarch and water. Stir into boiling water. Cook until thick and clear. Let cool completely.

Beat egg whites; gradually beat in sugar, salt and vanilla extract. Beat into cooled, cooked mixture; continue beating until mixture stands in peaks. Spread on pie. Brown in preheated 375 degree F oven.

WHIPPED CREAM FROSTING

1 c. whipping cream
Dash of salt
Rounded 1/3 c. flour, sifted
1 c. butter, soft
1 c. sifted confectioners' sugar, 2 for a stiffer frosting
2 tsp. vanilla

Mix cream, flour and salt until lumps are dissolved. Cook over medium heat while stirring continually with a wood spoon. Cook this mixture until thickened and it forms a paste like ball which pulls away from the sides of the pan easily. Allow the paste mixture to cool.
After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.

This is a good frosting for those who don't like too sweet frosting. In hot, humid weather this frosting tends to be too soft when beating. It will require refrigeration if not to be too soft.
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WHIPPED CREAM FROSTING

1 c. milk
2 tbsp. cornstarch
1/2 c. butter
1/2 c. vegetable shortening
1 c. confectioners sugar
1 tsp. vanilla

Blend milk and cornstarch in small saucepan. Cook and stir over low heat until thickened. Chill thoroughly. Cream butter, shortening, and sugar. Beat in chilled paste and vanilla. Beat at high speed until mixture resembles whipped cream. Mixture will frost and fill a 9 inch layer cake.
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WHIPPED CREAM FROSTING

1 tsp. unflavored gelatin
1/4 c. cold water
1 c. whipping cream
2 tbsp. confectioners sugar
1 tsp. vanilla

Sprinkle gelatin over water to soften. Heat over low heat, stirring, until gelatin is dissolved. Cool to room temperature. Whip cream until stiff peaks form. Fold in sugar and vanilla. Add gelatin mixture. Use to frost two-layer cake.