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Penny's White Mountain Cream Icing 🍰☁️

Looking to elevate your cake or dessert? Look no further! This luscious White Mountain Cream Icing is the perfect silky finish that adds a touch of elegance to any baked treat. With its glossy sheen and fluffy texture, it's both visually stunning and deliciously sweet, making it an absolute showstopper for birthday cakes, holiday desserts, or a special afternoon tea. 🌟

Tip: Pair this icing with a rich chocolate cake or a light sponge cake for a delightful contrast that will impress your guests! 🎉

Ingredients

Instructions

  1. In a small saucepan, combine the sugar, cream of tartar, and water.
  2. Cover the pan for the first 5 minutes of cooking. This helps prevent sugar crystals from forming on the sides.

⚠️ Tip: Be patient! The sugar mixture should not be stirred while cooking, as this can cause crystallization.

  1. If using one egg white, boil the sugar solution to the soft-ball stage (around 240°F). If using two, ensure you boil it to the firm-ball stage (around 245°F). The syrup should form 2" threads when dropped from a spoon.

  2. While the syrup is boiling, make sure your egg whites are beaten stiff in a large bowl.

  3. Once the syrup reaches the right temperature, gradually pour it into the beaten egg whites while continuously beating.

💪 Pro Tip: This process helps create a fluffy and light texture. The more you beat, the better the texture!

  1. Keep beating until the icing reaches the right consistency for spreading. You want it to be thick yet spreadable. Add your chosen flavoring here and mix well.

  2. Spread your delightful icing over your cake or cupcakes and enjoy!

Variations

Storage: Best enjoyed fresh, but if you have leftovers, store in an airtight container in the fridge for up to 2 days. Beat lightly to regain fluffiness before use!

Now, get ready to impress with this delightful icing that brings a touch of the clouds to your desserts! ☁️✨

All Revisions

ocr Here is the text from the image: --- **WHITE MOUNTAIN CREAM ICING** 1 cup sugar ½ cup water 1/16 tsp. cream of tartar 1 or 2 egg whites; stiffly beaten in large bowl ½ tsp. flavoring, your choice Dissolve the sugar and cream of tartar in the water in small sauce pan. Cover the pan for the first 5 minutes of cooking to prevent the formation of crystals on the sides of the pan. If one beaten egg white is used, boil the sugar solution to the soft-ball stage until it forms 2" threads when dropped from a spoon or fork. If two whites are used, boil to the firm-ball stage. The syrup should not be stirred during the process of cooking, nor the sauce pan moved. If crystals do collect on the sides, remove with a wet cloth or wet brush. When the sugar has boiled to the right temperature, pour it gradually into the whites, beating continually while pouring and continue to beat until the right consistency to spread on cake is reached. Add flavoring and spread. For 8 or 9" cake Penny Wheeler 241 ---
llm # Penny's White Mountain Cream Icing 🍰☁️ Looking to elevate your cake or dessert? Look no further! This luscious White Mountain Cream Icing is the perfect silky finish that adds a touch of elegance to any baked treat. With its glossy sheen and fluffy texture, it's both visually stunning and deliciously sweet, making it an absolute showstopper for birthday cakes, holiday desserts, or a special afternoon tea. 🌟 **Tip:** Pair this icing with a rich chocolate cake or a light sponge cake for a delightful contrast that will impress your guests! 🎉 ## Ingredients - **For the icing:** - 1 cup sugar - ½ cup water - 1/16 tsp cream of tartar - 1 or 2 egg whites, stiffly beaten (depending on desired firmness) - ½ tsp flavoring of your choice (vanilla, almond, or lemon work wonderfully) ## Instructions 1. In a small saucepan, combine the sugar, cream of tartar, and water. 2. Cover the pan for the first 5 minutes of cooking. This helps prevent sugar crystals from forming on the sides. > ⚠️ **Tip:** Be patient! The sugar mixture should not be stirred while cooking, as this can cause crystallization. 3. If using one egg white, boil the sugar solution to the soft-ball stage (around 240°F). If using two, ensure you boil it to the firm-ball stage (around 245°F). The syrup should form 2" threads when dropped from a spoon. 4. While the syrup is boiling, make sure your egg whites are beaten stiff in a large bowl. 5. Once the syrup reaches the right temperature, gradually pour it into the beaten egg whites while continuously beating. > 💪 **Pro Tip:** This process helps create a fluffy and light texture. The more you beat, the better the texture! 6. Keep beating until the icing reaches the right consistency for spreading. You want it to be thick yet spreadable. Add your chosen flavoring here and mix well. 7. Spread your delightful icing over your cake or cupcakes and enjoy! ## Variations - **Cocoa Twist**: For a chocolate version, add 2 tablespoons of cocoa powder to the egg whites before pouring in the syrup. Delicious! 🍫 - **Extract Flavors**: Experiment with different flavorings like peppermint, coconut, or hazelnut to match your cake type. - **Colorful Finishes**: Add food coloring to the icing for a festive touch! **Storage**: Best enjoyed fresh, but if you have leftovers, store in an airtight container in the fridge for up to 2 days. Beat lightly to regain fluffiness before use! Now, get ready to impress with this delightful icing that brings a touch of the clouds to your desserts! ☁️✨
name Penny's White Mountain Cream Icing

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