A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.

Carol

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Recipe Summary

Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In medium saucepan, measure in sugar, water, corn syrup, and salt over medium heat. Stir to dissolve. Cook to soft ball stage, 240 degrees F (115 degrees C), without stirring. It should fall from spoon in a thin thread.

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  • Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready, pour syrup in a thin stream over stiff egg whites, being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.

Nutrition Facts

115 calories; protein 0.9g 2% DV; carbohydrates 28.8g 9% DV; fat 0g; cholesterol 0mg; sodium 32.2mg 1% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2009
It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes. Read More
(13)

Most helpful critical review

Rating: 3 stars
08/31/2008
It was OK there's other frosting recipes I prefer. Thanks. Read More
(5)
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2003
I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake! Read More
(13)
Rating: 5 stars
07/24/2009
It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes. Read More
(13)
Rating: 5 stars
01/26/2009
This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them and after adding the syrup I beat them for about 10 minutes. Awesome! Read More
(8)
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Rating: 5 stars
02/07/2003
This is a very easy to make frosting. I made it for my 8-year old son s birthday and he and his friends loved it. I recommend this recipe. Read More
(6)
Rating: 5 stars
03/24/2008
My daughter's favorite cake is angel food with "sticky frosting" like her grandmother and aunt has always made. I have tried many, many recipes but for one reason or another they never quite made the grade (would dry out, develop a crust, etc.). This recipe is totally what I've been searching for. Used this on an angel food cake for Easter dinner and everyone loved it. This recipe does make a lot of frosting so next time I'll either halve the recipe, make 2 angel food cakes or make one cake and some kind of cupcakes to use up the leftovers. Could possibly be used for the filling in whoopie pies. Many thanks for this recipe! Read More
(6)
Rating: 5 stars
07/09/2004
This was a fabulous frosting. Very easy to do and made quite a bit of frosting. Read More
(6)
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Rating: 3 stars
08/31/2008
It was OK there's other frosting recipes I prefer. Thanks. Read More
(5)
Rating: 5 stars
07/17/2016
Soooo delicious!!! The perfect icing for a Devil's Food Cake or an Angel Food Cake. I make the Devil's Food cake with this icing every year for myself on my birthday!! As a matter of fact I'm baking the DF cake right now then making this frosting; my BD was 07/14/16. How funny is that!:) I could literally eat the whole recipe of icing right out of the mixing bowl with a spoon...it is just that delicious. Don't let the name "Lady Baltimore Frosting" fool you; this is basically a 7 Minute Frosting without having to prepare in a double-boiler. (MidwestChef stated this is specifically for the LB cake...phooey you can use it for whatever cake you want!) So with that said have fun baking and enjoy! Read More
(3)
Rating: 5 stars
02/22/2008
I have no candy-making experience (soft-ball stage? What's that?) but found this recipe very easy. It was so simple yet turned out better than other cooked-frostings I've tried. Read More
(3)
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