January 01, 2007

Fluffy White Frosting


Ingredients:
2 cups sugar
1/2 cup water
4 egg whites
1 teaspoon vanilla
pinch salt

Directions:
In a medium saucepan, bring sugar and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cake.
My thoughts:
This is another one of those "miracle of cooking" recipes: egg whites and a simple syrup combine to make a superbly fluffy, delicious and beautiful frosting. It is also virtually fat free, which makes it perfect to spread over rich cakes.

6 comments:

  1. I made a very similar recipe last February and thought it tasted a lot like Marshmallow creme. It's so good, isn't it?

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  2. you inspired me to make this cake on new years day but i put peppermint flavor in the frosting...it was yummy!

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  3. rachel, i posted my cake on my blog and linked it back to your's. take a peek, if you like!

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  4. I just finished making this icing to go with the yellow layered cake for my Dad’s birthday tomorrow, and the only way I can describe this delectable icing is this; superlunary. It’s got a smooth, creamy flavor without being too overbearing, and it’s easy to make. I added ¼ of a teaspoon of Natural Pure lemon Extract for a little zing and it was a wonderful addition and suited the flavors of the cakes well. Thanks!

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  5. How well does it keep? After frosting the cake or cupcake, will it keep better outside or in refrigerator? Can it be made a day in advanced? Can i frost the cake the day before?

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  6. Anon-
    Frost the cake the day you make it and store it on the counter until serving.

    ReplyDelete

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