Preparation

Combine the sugar, corn syrup, egg whites, cream of tartar and the warm water in a large mixing bowl. Using a Cuisinart® Hand Mixer fitted with the chef’s whisk, beat on medium-low speed for about 1 minute, or until fully combined and slightly thickened. Place the mixing bowl over a pot of simmering water set over medium heat. While still using the hand mixer, beat on high for about 7 minutes, or until an instant-read thermometer registers 160°F. Transfer the bowl to a towel set on a countertop. Add the vanilla and continue to mix on high for another 2 to 3 minutes, or until the frosting is thickened with stiff peaks. The frosting should have a soft, fluffy marshmallow cream texture. Fit the Cuisinart® Electric Cookie Press with the pastry tip assembly, using desired tip as instructed on page 5. Load the icing to the MAX fill line. Pipe as desired. Please refer to piping tips below for best results.* Note: While this frosting is best used right away, it can be stored in an airtight container in the refrigerator overnight. * The consistency of what you are to pipe is very important. In most cases, frostings will have to be thicker than normal in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing. We recommend practicing what you are to pipe before you go to the final product. There is a learning curve to getting it just right. Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to pulse the On/Off button as opposed to holding it down continuously. This allows for more control on the amount of filling or frosting that will be used at one time. When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place. When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling is removed from the tip before moving on to the next one. Following are the uses we suggest. #1 Round Tip: Use to make cream puffs or gougères. #2 Ribbon/Rose: Can also be used to make flowers on cakes #3 3-Prong Star: Use to make stars for decorating cakes/cupcakes #4 Ridged Border: Makes an elegant ridged border #5 Ribbed/Basket Weave: An easy way to make a beautiful basket weave on cakes. #6 Classic Star Tip: Use for decorating cakes and filling cream puffs #7 Simple Border: Great for piping borders on cakes #8 3-Prong Border: Beautiful when used to pipe cream or meringues on tarts/pies.