This classic frosting is beaten for seven minutes in a double boiler. Due to its marshmallow-like consistency, be sure your cake is completely cooled before you frost it.

Debi
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. Remove from heat. Use immediately to frost a cooled cake.

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Nutrition Facts

99 calories; protein 0.6g 1% DV; carbohydrates 24.9g 8% DV; fatg; cholesterolmg; sodium 11.5mg 1% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/04/2008
I love the frosting and when my children were young I always made this frosting.However the last two times i made the frosting the sugar did not dissolve all the way and it tasted like grains or sugar. What did I do wrong? Thanks Read More
(65)

Most helpful critical review

Rating: 3 stars
10/13/2008
I used the extra fine sugar hoping I would not have the grainy texture problem. _--Didn't work. I am guessing my problem is I didn't let the mixture sit on the top of the boiler long enough before I got in there with the mixer. (I was sorta afraid to wait too long and risk the sugar burning!!) It formed the peaks and it tasted the way my hubby remembered--it's just that darned texture thingy. The pressure to replicate his Grandma's 7 min. frosting recipe is too great...I don't know if I can bring myself to go down this road again. Read More
(14)
31 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/04/2008
I love the frosting and when my children were young I always made this frosting.However the last two times i made the frosting the sugar did not dissolve all the way and it tasted like grains or sugar. What did I do wrong? Thanks Read More
(65)
Rating: 5 stars
06/26/2007
I made this to frost a devil's food cake and it was wonderful. You have to work fairly fast while frosting your cake as it starts to set up (crust) a bit so be sure to smooth the sides and top the way you want them because you can't really go back and do it again after a few short minutes like you can with buttercream. It was a nice light frosting and was wonderful with the deep chocolate cake although it could be a little less sweet. Next time I will try to add a bit less sugar and see what happens. Also I did not have graininess the next day as some other recipes of this type have suggested. All in all this one is a keeper. Thank you! Read More
(58)
Rating: 4 stars
09/08/2009
I made this frosting over the weekend, and saw other comments on other sites that address the "grainy" issue some are having. The advice given on those is...don't let the boiling water touch the bottom of the pot in which you are mixing the frosting. Keep the water to a low simmer so that the water doesn't touch the top pot. If it touches, the frosting gets grainy. Hope this helps! I simmered the water and it turned out great. Read More
(53)
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Rating: 4 stars
07/28/2010
good and easy to follow recipe. i read that many complained they had sugar granules not fully dissolved when making this frosting. my suggestion would be that try and use fine granulated sugar. if you don't have any just pulse some regular granulated sugar in your blender. after adding all the ingredients in a bowl put over double boiler let the water boil first and then lower the heat. when you put your bowl over make sure the water ISN'T ACTUALLY BOILING. you'll cook your egg whites if you do this. just make sure there are tiny bubbles at the bottom of your pan. you just need the steam to heat the eggs. now instead of going straight with the mixer USE A HAND WHISK FIRST and stir. This will make sure that your sugar is fully dissolved. After the sugar has dissolved then use the HAND MIXER and whisk at full speed for about 3-4mins. I took my bowl off the boiler after that and continued whisking until you get that nice frothy consistency and lastly add the vanilla essence. Hope that helps! Read More
(37)
Rating: 5 stars
04/07/2007
! Was made on a humid day and turned out great and fluffy. Was even great the next day. Thank you! Read More
(23)
Rating: 5 stars
10/21/2009
Folded in just under 1 C semisweet choc. chips right after taking the frosting off the heat then quickly frosted my cake. It made a GORGEOUS chocolate swirl pattern as the chips melted in the warm frosting. I sprinkled a few chips on the top afterwards too. Delicious and looks great! Read More
(22)
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Rating: 4 stars
11/03/2007
This is really good frosting. I made it to top an angel food cake for a birthday. My dad said it tasted just like when he was a little boy and the kids loved it. It was a little sweet for me and I added only 1 3/4 c sugar. The only thing about this recipe that I didn't like was that it made way too much frosting for one cake and you can't really save it for another time. I ended up throwing a lot of it away. I would make it again but probably cut it down by 1/3. Read More
(14)
Rating: 3 stars
10/12/2008
I used the extra fine sugar hoping I would not have the grainy texture problem. _--Didn't work. I am guessing my problem is I didn't let the mixture sit on the top of the boiler long enough before I got in there with the mixer. (I was sorta afraid to wait too long and risk the sugar burning!!) It formed the peaks and it tasted the way my hubby remembered--it's just that darned texture thingy. The pressure to replicate his Grandma's 7 min. frosting recipe is too great...I don't know if I can bring myself to go down this road again. Read More
(14)
Rating: 4 stars
03/01/2010
Paula Deen's recipe for this says the graininess is caused by letting boiling water splash on the underside of the bowl. You can also use cream of tartar instead of the corn syrup which would cut down a bit on the sweetness and the 'gelatinous' texture someone mentioned. Paula's recipe is available on the food network site. Read More
(10)