My mother used to make this as a base before making her marshmallow frosting on some of her cakes.

Carol

Recipe Summary

Servings:
12
Yield:
2 layer (filling and frosting)
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

    Advertisement

Nutrition Facts

103 calories; protein 0.6g 1% DV; carbohydrates 25.7g 8% DV; fat 0g; cholesterol 0mg; sodium 9.8mg. Full Nutrition
Advertisement

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2007
I've made this recipe several times each with great success. The first time I made this I was a little afraid of it as I'd heard from others how difficult it was but I've never had a problem. Fluffy white clouds of marshmallow like frosting cannot be used in a decorator's tube but can slathered on with a spatula. Once it's on I take the side of my spatula and "pick" the frosting all around making tiny peaks. This makes one of the prettiest cakes ever. I think the frosting is best eaten the day it is served as it can get kind of grainy and start to droop. Read More
(112)

Most helpful critical review

Rating: 3 stars
02/07/2006
This icing was really good but I do have one that is a little easier and it doesn't break down like this one seemed to. Read More
(340)
58 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
Rating: 3 stars
02/07/2006
This icing was really good but I do have one that is a little easier and it doesn't break down like this one seemed to. Read More
(340)
Rating: 1 stars
01/02/2004
The frosting looked yummy on my triple chocolate cake. However when eaten the next evening the frosting was grainy. You could taste the sugar granules. Did no one have this problem? What did I do wrong? Read More
(120)
Rating: 5 stars
02/11/2007
I've made this recipe several times each with great success. The first time I made this I was a little afraid of it as I'd heard from others how difficult it was but I've never had a problem. Fluffy white clouds of marshmallow like frosting cannot be used in a decorator's tube but can slathered on with a spatula. Once it's on I take the side of my spatula and "pick" the frosting all around making tiny peaks. This makes one of the prettiest cakes ever. I think the frosting is best eaten the day it is served as it can get kind of grainy and start to droop. Read More
(112)
Advertisement
Rating: 4 stars
09/26/2008
Tip to people having problems with sugar crystals or getting it to beat up stiff enough: add 1/4 tsp of cream of tartar. It will prevent sugar crystals and makes egg whites beat up lighter. This is the stuff childhood memories are made of. Read More
(94)
Rating: 4 stars
07/03/2007
I've been making this for years. The key is to make sure the sugar is dissolved. That time over the double boiler is crucial. Also don't make it on a humid day. It makes it mucky. Read More
(46)
Rating: 5 stars
09/20/2007
This recipe worked out perfectly. I did use Baker's Sugar which is ultrafine and keeps the frosting from being grainy. As others have said you do have to frost the cake immediately before the wonderful "crust" forms on the icing. Dinner guests raved about this frosting bringing back memories of their Moms making this years ago! Read More
(41)
Advertisement
Rating: 5 stars
08/27/2005
This recipe was a life saver. My mother always made this icing for her famous coconut layer cake and always was asked to bring it to the family reunion. This has been an 50 yr. tradition. Unfortunatly Mom suffered a stroke this past spring and was unable to make it or tell me how. Well the reunion is tomorrow and I just finished my cake and it turned out perfect. I even made it on a humid day. Just remember to start the timing after the water starts to boil after placing the pan in it. Thanks again Becky Read More
(39)
Rating: 4 stars
04/07/2009
You will have better success with this if you use 1/4 C. white corn syrup and 1/4 tsp Cream of Tartar. The frosting holds up better and is nice and creamy Read More
(34)
Rating: 5 stars
09/25/2003
This was great! My mother always used this for her coconut cake icing. She passed away last July and I could not find her recipe. I knew the ingredients but not the amounts or preparation instructions. When I found this I was so happy! I never could get the mixture to peak as well as it should have but once I put it on the cake and added coconut it worked fine! Thanks for posting this recipe! Read More
(17)
Advertisement