Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This frosting takes a little extra time, but the results are worth it.

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Recipe Summary

Servings:
15
Yield:
2 3/4 cups
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, water, salt, and vinegar in a saucepan. Cook and stir over medium heat just until clear. Then cook without stirring until syrup spins a long thread when dropped from tip of spoon, or to 240 degrees F (115 degrees C).

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  • Beat egg whites until soft peaks form. Add syrup in a very thin stream, beating constantly. After all syrup is added, continue beating until frosting will hold its shape. Mix in vanilla.

Nutrition Facts

106 calories; protein 0.5g; carbohydrates 26.7g; sodium 7.4mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
12/26/2004
I loved this recipe! It was easy enough to make that my 10 yr old & 8 yr old children made it to put on our cake for Jesus' birthday! It was so yummy!!! We added 1/4 tsp. of Orange Extract and it had the most awesome flavor to it!!! Definitely a recipe to keep!!! Read More
(13)

Most helpful critical review

Rating: 2 stars
09/30/2007
Not for decorating!!! And "takes some extra time" is underestimating it. It took me about 1 1/2 hours to make. Then when it seemed spreadable I iced a doll cake for my daughter's birthday party. The icing went on well then quickly thickened. Since I had tinted it pink it looked EXACTLY like I had made the Barbie's dress with Silly Putty! It flowed down the sides of the cake and the effect was awful. I guess I should remember that great baking rule do not experiment when it's a special occasion but I was looking for a good alternative to too sugary buttercream. Should have just sweetened some whipped cream and had done with it. Read More
(18)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
09/30/2007
Not for decorating!!! And "takes some extra time" is underestimating it. It took me about 1 1/2 hours to make. Then when it seemed spreadable I iced a doll cake for my daughter's birthday party. The icing went on well then quickly thickened. Since I had tinted it pink it looked EXACTLY like I had made the Barbie's dress with Silly Putty! It flowed down the sides of the cake and the effect was awful. I guess I should remember that great baking rule do not experiment when it's a special occasion but I was looking for a good alternative to too sugary buttercream. Should have just sweetened some whipped cream and had done with it. Read More
(18)
Rating: 3 stars
02/09/2004
This is basically a recipe for homemade Marshmallow Fluff with a slightly more spreadable consistency; not what I was expecting. Not sure if the results are "well worth it." Read More
(13)
Rating: 5 stars
12/25/2004
I loved this recipe! It was easy enough to make that my 10 yr old & 8 yr old children made it to put on our cake for Jesus' birthday! It was so yummy!!! We added 1/4 tsp. of Orange Extract and it had the most awesome flavor to it!!! Definitely a recipe to keep!!! Read More
(13)
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Rating: 4 stars
11/29/2010
There is nothing wrong with this recipe. It's a traditional boiled icing recipe which yields the consistency of marshmallow. This should nothing be used for intense decorating borders flowers etc. I like to use this for coconut cakes when I'm not in the mood for buttercream. Thanks for submitting! Read More
(10)