In The Beginning…

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It all started with a post-wedding cake in aBatteredOldSuitcase. Daniel and Frances were married in Sacramento, then honeymooned in Egypt. Upon returning to the States they stopped by South Florida for a second reception for our friends and family who couldn’t travel to California. I made my first “wedding” cake for the party.

Once safely ensconced in retirement I expanded both my baking and short story writing. I recently joined an online forum which provides writing help for amateurs like me and am currently revising everything I wrote over the past few years, including my first book “Ruth,” several short-stories basked on our rescued Havanese/Poodle, Rosalita. I also wrote a political thriller, ”The Star Alliance”, and science fiction with “The Quantum Butterfly Effect,” all of which should be considered proofs until they have been revised—ToAHotelSomeplace.

GhostsThatSell Memories is my sporadically updated travel blog. I wrote it primarily for friends and family we visited during our 2018 cross country road trip.

Header photo of my hometown, Middlebury, Vermont by my life long friend David Griggs. Please visit his website  www.djgriggsphoto.com.

 

The Baguette Challenge – #1

I was in Versailles, Fr last month and had what was undoubtedly the best baguette of my life. The crust had the exact right crunch and the interior was soft and light. Then and there I decided I needed to perfect my baguette baking to at least approach this level of perfection.

My go-to recipe is from King Arthur and it served me well. Upon returning home I searched for differences in recipe ingredients and methods keying on authors who tauted the bread qualities that I wanted.

From what I understand the hydration level, (this recipe is 72%) at least in part, determines the size of the holes in the bread. By using the stretch and fold technique with a long rest (45 min) between each helps develop the gluten. These two properties contribute to the characteristics I desire.

This is the first attempt of “perfecting” my baguette. Do you remember my five attempts at baking an acceptable rye bread? Well, here we go again,

Classic French Baguettes

INGREDIENTS

• 500 g all purpose flour
• 360 g water
• 10 g salt
• 3 g instant yeast about 1 tsp
• 25 g honey about 1 Tbsp

METHOD

  1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
  2. Stretch and fold every 45 minutes and repeat at 3 times, flipping the dough upside down after each set. The rest time between stretch and folds is important.
  3. Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
  4. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and gently shape into rectangles without knocking the air out of the dough. Cover and let rest for 45-60 minutes.
  5. Preheat the oven to 500F, with a baking stone positioned in the upper half the oven. I like to use a small cast iron skillet with water to provide steam. Add the water below when the loaves are put into the oven.
  6. Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams as you roll. Using your hands, roll the cylinders gently stretching them from the center towards the ends to desired length, about 14-15 inches.
  7. Place each loaf on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed. Press dough with a finger. If it springs back slowly it is properly proofed. If it never springs back it is over proofed and if it springs back quickly it is under proofed.
  8. Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. I like to use a serrated break knife to make 5 scores on each baguette. Don’t cut straight across the loaf, but with a shallow long cut down the length. Each cut should be 4-5” longWhen scoring, use a swift and firm motion to ensure nice and clean cuts.
  9. Carefully open the oven, and slide the rack with the baking stone out. Slide the baguettes off the parchment paper and onto the baking stone. Add a cup of water to the cast iron skillet, close the oven and reduce temperature to 475F. Bake for 15 minutes.
  10. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 10- 15 minutes, Check how brown the baguettes are after 10 minutes and every couple of minutes thereafter. They should be a nice dark brown, but not too dark. Over baking will make the crust and interior too hard. Experience will tell you when it is Goldilocks just right.

Paris Choux Pastry Class

I make choux pastry for eclairs and/or profiteroles several times a year. When we were planning our European vacation with a stop in France I had the opportunity to include an afternoon, small group class on making choux pastry (and it was taught in English!)

There were six of us in the class, myself, three young(ish) people from Utah and a mother/daughter from London. It was a good mix of friendly, fun people. I was the only student with experience making choux or cream patisserie, but that wasn’t an issue for any of us.

Our instructor was James who was a head pastry chef in England and France for 20 years before retiring and taking this position as a teacher. While not a trained teacher he did develop apprentices for his kitchens throughout his entire career.

The process of making choux is quite easy, but there are always tips and tricks that experience can teach you.

James set up three stations and we worked in teams of two. I worked with Mary, sister of Russ, both of Utah. You will occasionally see Mary’s hands and arms. You can tell us apart as I only wear one ring. We were both too busy to take pictures while we were filling the piping bags, also our hands were covered in raw choux.

Pipe eclairs in straight(ish) lines just less than half the width of the paper and about 3/4” wide.

Each team made a different variety of filling. Mary and I made coffee, the others made chocolate and vanilla. Cream patisserie is fairly easy to make. I use Martha Stewarts’ method of mixing everything together before heating, then sieving the thickened mixture. We did the traditional egg tempering method in class.

Two great tips for filling the eclairs, neither of which I knew. Use the tip of a knife to bore three holes in the bottom of each eclair. Let gravity be the force, do not push the knife down or you will break the eclair. Also, fill each end hole first. When you fill the center last the creampat will push up through the two end holes assuring the entire eclair is full. Believe me, this works great.

James made the topping in advance. I usually just use a simple chocolate ganache, but learning this technique was fascinating. It was so messy neither Mary or I were able to photograph the procedure.

Don’t tell QC, but I could imagine a week of baking courses in Paris, learning so many new techniques. It was a blast.

nGDS Pretzels with Kim’s Flour Blend

(nGDS – Non Gluten/Dairy/Soy)

I was not a fan of my previous pretzel experiment using KAB Measure For Measure gluten free flour. While the taste was acceptable, the texture was wrong and the resulting pretzels (both dough and baked) were very fragile. That batch ended up being binned.

This batch used Kim’s Flour Blend, the flour used to make the Artisan nGDS bread a few days ago. This flour provided the correct texture and dough strength for the pretzels to hold their shape, although the taste was not as close to a traditional pretzel as the Measure For Measure flour. As an extra precaution I cut the parchment paper under each un-baked pretzel and used a large spatula to carefully slide the pretzel and paper into the alkaline bath. The paper slid off the boiled pretzel and was discarded.

This recipe required a longer bake time. Depending on your oven, bake 9 to 10 minutes, rotate the baking tray, then bake another 9 to 10 minutes.

nGDS Soft Chewy Pretzels with Kim’s Flour

Ingredients:
• 3 cups (420g) Kim’s blend GF flour – weighed or poured & leveled
• 1 ½ tsp xanthan gum
• 1 ½ tsp psyllium husk powdered
• 1 tbl active dry yeast
• 1 tsp salt
• 1 cup water
• 3/4 cup almond milk
• 2 tbl olive oil
• 1 tbl honey
• 3 ½ tbl red palm and coconut oils shortening (Nutivia) melted – cooled slightly

Directions:

  1. Heat the water in the microwave for 20-30 sec to achieve a temperature of about 120-130 deg then combine with the cold milk in a small bowl for a resulting solution temperature of 110 to 115 degrees F. Add the sugar and salt to the warmed water and milk and stir to combine. Sprinkle in the yeast and mix with a fork. Allow the mixture to sit for about 5 minutes or until it becomes foamy.
  2. Pour the foamy mixture into the bowl of a stand mixer fitted with a dough hook and add the melted, cooled, unsalted butter and flour. (I add the flour a cup at a time to be sure it mixes well.) Mix on low speed for until combined and no dry flour remains in the bowl. Scrape the bowl as needed. Continue to mix for about another 7 minutes or until the dough pulls away from the sides of the bowl and is smooth. Scrape the dough from the hook if it comes up to far. Note: The dough may begin to pull away from the bowl after only 2 minutes, but may look a bit pulled or shaggy and still be sticky. It is not done kneading until it is smooth to the touch and no longer sticky.
  3. Remove the dough from the bowl and form into a ball. Wipe out the bowl, if necessary and grease it with 1-2 tablespoons of oil. Place the dough ball back into the bowl and turn over a couple of times to coat thoroughly with the oil. Cover the bowl with a dish towel or plastic wrap and place in a warm area , free from drafts or cool air (a microwave, turned off is a good location), for about 1 hour, until the dough has risen and doubled in size.
  4. Refrigerate covered for at least 6 hours, preferably overnight, but up to 10 days.
  5. On baking day, remove the dough from refrigerator and dump it out onto well-floured surface. Loosely cover with plastic wrap (the piece that covered the bowl in the fridge) and let the dough warm to room temperature.
  6. When the dough is ready, preheat the oven to 450 F and position the oven rack in the upper third of the oven. Line a large (15″ x 20″) baking sheet with parchment paper and spray with Bakers Joy. Set aside. Note: You may need 2 baking sheets to avoid crowding the pretzels. If only one small, puny sheet is available, make one batch of pretzels and keep the remaining dough covered, so it does not become dry. Between batches, allow the baking sheet to cool, before filling with remaining pretzels.
  7. Place in proofing oven (or other draft free, warm location such as an oven, turned off, with the light on) for 1 hour
  8. In a large, wide pot (6-8 quarts) add 8 cups of water, baked baking soda and malt powder. Stir to combine and bring to a full boil. Place a plate lined with paper towels nearby, as well as the kitchen spider or slotted spoon.
  9. In the meantime, dampen a kitchen towel with water and set aside. Heavily dust your work surface with Kim’s Blended Flour, remove the dough from the bowl, place it on the work surface and divide into 8 equal pieces. Cover the pieces that you’re not rolling with plastic wrap or a damp kitchen towel, so they don’t become dry. Using the palms of your hands, roll each piece of dough to a 24-30 inch long rope and then shape into a “U”. Don’t be afraid to use plenty of flour. The dough is sticky! Grab the ends of the rope and cross them over each other once or twice and then bring the ends down to the bottom of the ‘U” and press them down to seal, forming the shape of a pretzel. Place the pretzels onto the greased parchment-lined baking sheet and cover with a damp kitchen towel to prevent the dough from drying out, while you continue to roll the remaining dough. You can also cut some of them into 1 ½” logs to make nuggets.
  10. Place the formed pretzels in a warm, draft free location (such as a proofing oven, or regular oven (Off) with the oven light on to proof for an hour.
  11. The lack of gluten results in a more fragile structure than a traditional gluten pretzel dough. To help maintain the pretzel shape I cut the parchment paper around each pretzel and gently lowered them into the mixture as described in the next paragraph. The paper floats off when the pretzel is flipped. The boiling gave the dough more structure and helped they stay in shape.
  12. One at a time, lower each pretzel into the boiling water mixture for about 30 seconds. I push them down underwater a few times to assure the top is treated as well. The pretzels will puff up while boiling. Using a kitchen spider or slotted spoon, carefully remove the pretzel from the water, blot slightly on paper towels and then place back onto the parchment lined greased or sprayed baking sheet a few inches apart.
  13. Using a pastry brush, brush the top and sides of each pretzel with the almond milk wash and then sprinkle with coarse salt.
  14. Place the pretzel filled baking sheet on the upper oven rack and bake for about 7 minutes. Open the oven and quickly rotate the baking sheet so that the pretzels that were facing the front are now facing the rear of the oven. It may seem like a pain, but it’s quick and easy and will ensure even baking. Continue to bake for another 7 minutes or until pretzels are dark golden brown.
  15. Remove sheet from oven and place pretzels on a wire rack to cool slightly before serving. Outrageously good if served warm. Mildly spectacular if served later.

Kim’s Gluten Free Bread Flour Blend 700g (5 c) 1.4kg (10 c) 2.1kg (15 c) 2.8kg (20 c)
Bob’s Red Mill potato starch 285 g 570 g 855 g 1140 g
superfine white rice flour (DON’T use 250 g 500 g 750 g 1000 g
regular rice flour, ie Bob’s Red Mill)
Tapioca flour 75 g 150 g 225 g 300 g
Egg white protein 75 g 150 g 225 g 300 g
Xanthan gum 15 g 30 g 45 g 60 g

Soft, Chewy Pretzels

We needed a thank you gift for a friend, who happens to love my soft, chewy pretzels and as my golf was cancelled due to rain…

I had trouble rolling the dough into long enough ropes to make good pretzel “knots.” I believe the dough wasn’t wet enough to allow the 24”-30” rope. Today’s was only about 18”.

That aside the flavor and texture was wonderful. QC gave it a big thumbs up.

Artisan Gluten, Dairy and Soy Free Bread

When I research a new recipe from someone else’s blog or website, I alway read both the good and bad reviews to find any possible problems. This recipe had very few less than 5 star reviews and were primarily due to the reviewer not reading the instructions. (I gave it 5 stars.)

I made this excellent bread as printed, except I substituted the recommended whey protein isolate with egg white protein. I also used the baking-stone/steam method.

The only change I would make to the method would be to let the dough warm to room temperature before shaping and resting for the second proof. I let the bread rest in my proofing oven for almost 90 minutes at 115F and it was still under proofed. I will try this on the second loaf.

Find the recipe at Let Them Eat Gluten Free Cake and the special blend flour at Kim’s Gluten Free Bread Flour Blend.

Stranger Things in the Upside Down Plum/Lime Cake

I saw this in Bon Appetite and thought it a strange pairing. As it turns out, it is a fantastic pairing. The sweet/sourness of the lime caramel paired with the sweet, moist, delicate yellow cake is fantastic! Thank you Bon Appetite.

Plum and Lime Upside-Down Cake

https://www.bonappetit.com/recipe/plum-and-lime-upside-down-cake-recipe


INGREDIENTS
• ¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan
• 1½ cups all-purpose flour (188 g), plus more for pan
• 4–5 large red plums, cut into ½”-thick wedges (about 1 lb.)
• 1 tsp. baking powder
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 2 Tbsp. finely grated lime zest
• 2 cups (400 g) granulated sugar, divided
• 2 large eggs, room temperature
• 1 tsp. vanilla extract
• ½ cup whole milk, room temperature
• ¼ cup fresh lime juice
• Vanilla ice cream (for serving; optional)

METHOD

  1. Place a rack in middle of oven; preheat to 350°. Lightly butter a 9″-diameter cake pan and dust with all-purpose flour; tap out excess. Line bottom of pan with a parchment paper round. Wrap wet bake even strip around the cake pan to reduce doming.
  2. Arrange 4-5 large red plums, cut into ½”-thick wedges (about 8 oz.), in a circular pattern in pan,starting from center and working outward and overlapping if needed.
  3. Whisk 1 tsp. baking powder, 1½ cups (188 g) all-purpose flour, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl.
  4. Combine 2 Tbsp. finely grated lime zest and 1½ cups (300 g) granulated sugar in a large bowl and rub together with your fingers until evenly distributed, sugar starts to clump, and mixture is very fragrant. Add ¾ cup (1½ sticks) unsalted butter, room temperature, and beat with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add 2 large eggs, room
    temperature, one at a time, beating to combine between each addition, then add 1 tsp. vanilla extract and beat 10 seconds. Reduce speed to low and gradually beat in dry ingredients,
    scraping down sides of bowl as needed. Add ½ cup whole milk, room temperature, and mix just until combined. Set batter aside.
  5. Bring remaining ½ cup (100 g) granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to a boil in a small saucepan over medium heat. Carefully
    add ¼ cup fresh lime juice, watching out for spatter, and cook undisturbed until liquid is thickened and beginning to turn a deep amber color, 5–7 minutes. Gently stir, remove from heat, and immediately pour lime caramel evenly over plums in pan. Scrape reserved batter over and smooth surface if needed.
  6. Spoon cake batter in large portions over all the plum layer and spread with an offset spatula.
  7. Bake cake until golden and a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan.
  8. Run an offset spatula along edges of cooled cake to loosen. Set a platter upside down over pan and flip over to release cake. Carefully remove pan and peel away parchment paper; discard.
    Serve warm or room temperature, topped with scoops of vanilla ice cream if desired.

Gluten, Dairy and Soy Free Sandwich Bread

Here is another version in my search for excellence in gluten, dairy and soy free sandwich bread. The universal acclaim indicated this version was “incredible.” Personally, QC and I thought it was pretty darn good. Nearly comparable to “regular” bread.

Two more versions to go to “perfection!”

Gluten Free Sandwich Bread (White Gold)

INGREDIENTS:
• 1 package (1.1 Lb) Extra White Gold gluten free bread flour
• 1 Tbsp. dry yeast (1 envelope)
• 2 tablespoons honey
• 3 eggs
• 1 c. lukewarm almond milk
• ¼ cup vegetable oil
• 1 ½ tsp. salt
• 1 egg for egg wash
• Sesame seeds (optional)

METHOD:

  1. Add the flour, honey and yeast to a stand mixer bowl. Mix for 3 minutes with a paddle attachment.
  2. Add the eggs and almond milk and mix for 3 minutes.
  3. Add vegetable oil and salt and mix on low speed for 4 minutes. The dough should be sticky.
  4. Let it rise for 90 minutes, in the mixer bowl, covered, in a warm dry place. (Such as a proofing oven)
  5. Pour/scape the dough in a bread loaf. (A narrower bread pan will help shape the bread.)
  6. Let the dough rise for 20 minutes.
  7. Pre-heat the oven to 375 deg. Place a shallow dish in the lower part of the oven
  8. Brush the bread gently with an egg wash and sprinkle sesame seeds (optional).
  9. Place the bread pan on a center rack and pour 1 cup of water into the shallow dish.
  10. Bake for 40-45 minutes, until golden brown. (Don’t overtake!)

Gluten and Dairy Free Scones

I needed to make some snacks for someone with dietary restrictions. The challenge was to make gluten and dairy free pastries, without sacrificing taste and texture. Severe modifications to my drop berry scones filled the bill.

Replacing regular AP flour with Bob’s Red Mill Gluten Free AP flour, substituting cold cubed Crisco for cold butter and using almond milk instead of whole whipping cream paid the bill in full.

They were delicious, every bit as good as the standard “gluten-y” scones, with comparable texture. While I prefer blueberries for these scones, I have a large bag of Costco frozen mixed fruit (blueberries, raspberries and blackberries) I am trying to use up.

Gluten Free Berry Drop Scones

INGREDIENTS
• 2 1/2 cups Bob’s Red Mill Gluten Free AP flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (I froze the zest of several lemons and take a pinch when needed)
• 1/2 cup Crisco chilled and cut into cubes
• 150-175g fresh raspberries (about a cup)
• 1 cup almond milk
• Coarse or turbinado sugar for topping

METHOD

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
  3. Add the cubed Crisco and pulse to incorporate. The mixture should resemble very coarse sand.
  4. Empty the flour mixture into a mixing bowl. Add the almond milk and stir until just barely incorporated.
  5. Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
  6. Spoon the dough into 9-12 equally-sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
  7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

Snow White Themed Birthday Cake

I realized I didn’t post at least a picture of my Snow White cake. I made this cake for my DIL Frances’ birthday last week. It’s an Extreme Chocolate Cake with buttercream frosting. (I am not the best at frosting smooth buttercream cakes.) The apple is real, but the leaves on the top are gum paste.

The ribbons, yellow crowns and red apples are also gum paste. The figurines are all purchased, but I thought my granddaughters would like to play with them.

Raspberry Chocolate Cake V1.1

Another week, another birthday cake, except this one wasn’t a themed cake, just a plain cake. Whew! Deep breath.

Today is my son Dan’s birthday. This summer I made Grace’s “Galaxy Cake” and Vivian’s “Princess Aurora “ and Mommy Frances’ “Snow White Cake.” Today was just plain Daddy Dan’s birthday cake. Let me say up front, there is and has never been anything “just plain” about Dan. I don’t have adequate adjectives to describe what a fantastic person, father, husband and son he is.

The cake is my Extreme Chocolate Cake, which is everyone’s favorite. This time I frosted it with marshmallow frosting (my favorite.) A light dusting of freeze dried raspberry powder added a nice tart contrast to the cake and frosting. I made the 10” Round Cake size which perfected filled three 8” cake pans. Wrapping them with wet cake pan strips kept the cakes from doming.

The filling between layers was home made raspberry jam. I piped a ring of buttercream to dam the raspberry filling in place. I used the rest of the buttercream to crumb coat the cake. (Not the smoothest crumb coating. It was fixed after setting in the fridge for a while.)

This is Version 1.1 because after I baked the cakes QC asked if I put jammy bits into the cake. What a great idea, a couple of hours too late, but never fear, there will be another chocolate cake and will certainly have jammy bits included in the batter!

Extreme Chocolate Cake

(Sorry, this blog software doesn’t let me create nice columns.)

INGREDIENTS

Cake 10” ROUND CAKE

9” ROUND CAKE                                    Or 11”x15” or          HALF Sheet Cake (18”X13”

  • 2 cups white sugar                                3                                  4
  • 1 3/4 cups all-purpose flour                   2 2/3                            3 ½
  • 3/4 cup unsweetened cocoa powder        1 ¼                              1 ½
  • 1 1/2 teaspoons baking soda                  2 ¼                              3
  • 1 1/2 teaspoons baking powder              2 ¼                              3
  • 1 teaspoon salt                                     1 ½                              2
  • 2 eggs                                                  3                                  4
  • 1 cup milk                                             1 ½                              2
  • 1/2 cup vegetable oil                             ¾                                 1
  • 2 teaspoons vanilla extract                     3                                  4
  • 1 cup boiling water                                1 ½                              2

 

Frosting

  • 3/4 cup butter
  • 1 1/2 cups (125g) unsweetened cocoa powder
  • 5 1/3 cups confectioners’ sugar 624g (1c confectioners sugar = 117g)
  • 2/3 cup milk
  • 1 teaspoon vanilla extract

 

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (SEE QTY FOR 10” CAKES, AND SHEET CAKES)
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly (1000g in each 9” cake pan) into the two prepared pans. (For cupcakes, portion ¼ scant cups in each cupcake paper.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205 internal temp. Cool for 10 minutes before removing from pans to cool completely.
  4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency. (This recipe will frost 36 cupcakes.)
  5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

 

NOTES

  1. Do NOT let the internal temp exceed 210 deg F or the cake will be overdone.
  2. Fill cupcake papers 2/3rds full. This will allow space for the cupcakes to expand and create a nice domed shape.

Marshmallow Frosting

INGREDIENTS

  • 2 egg whites
  • 5 tablespoons cool water, plus more for the double boiler
  • 1/4 teaspoon cream of tartar
  • 1 1/3 cups granulated sugar
  • 2 egg whites, room temperature
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

METHOD

  1. Pour about 2 inches of water into a saucepan to create a double boiler. Bring the water to a gentle simmer.
  2. In a clean, grease free large mixing bowl, combine 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Place the bowl over the simmering water. Turn off the heat. Use an electric hand beater to whip the mixture. Do not leave mixture unattended and do not stop beating any time during this process.
  3. After about 3 minutes, remove the bowl from the heat and quickly take the temperature of the egg whites. They need to reach 140 degrees F. If the mixture is less than 140 degrees F put the bowl back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
  4. Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluff. Allow the frosting to cool. Frost and serve immediately