2 cups sugar
1/2 cup water
4 egg whites
1 teaspoon vanilla
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.
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.
I made a very similar recipe last February and thought it tasted a lot like Marshmallow creme. It’s so good, isn’t it?
you inspired me to make this cake on new years day but i put peppermint flavor in the frosting…it was yummy!
rachel, i posted my cake on my blog and linked it back to your’s. take a peek, if you like!
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!
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?
Frost the cake the day you make it and store it on the counter until serving.