This recipe is quite old, and belonged to my mother.

Carol

Recipe Summary

Servings:
12
Yield:
2 cups
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Ingredients

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

Directions

Instructions Checklist
  • Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).

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  • In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

Nutrition Facts

81 calories; protein 0.6g 1% DV; carbohydrates 20.1g 7% DV; fatg; cholesterolmg; sodium 34.6mg 1% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2006
I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious once it happened. I kept some cupcakes covered on the counter and the icing did harden a little the next day; the others I kept in the fridge and the icing was still soft. Read More
(120)

Most helpful critical review

Rating: 1 stars
11/04/2003
This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing. Read More
(132)
54 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 8
Rating: 1 stars
11/04/2003
This frosting was delicious and fluffy right after being prepared, but after sitting overnight, it lost all of it's fluff and dried up into a thin crust. Unappetizing. Read More
(132)
Rating: 5 stars
11/22/2006
I loved this recipe - just like Grandma's! I was a little worried I wouldn't know what the "spin a long thread when a little is dropped from a spoon" part looked like but it was pretty obvious once it happened. I kept some cupcakes covered on the counter and the icing did harden a little the next day; the others I kept in the fridge and the icing was still soft. Read More
(120)
Rating: 5 stars
07/04/2006
This is a really great icing recipe. I used it to make a flag cake and made all of the recommendations on the All Recipes article. Although this recipe did need your full attention at all times it was delicious easy to spread and looked fantastic. Thank you for the great recipe- I will for sure be making it again. Read More
(69)
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Rating: 5 stars
02/23/2009
I have been using this recipe for 10 years now. This is a classic soft fluffy and not so sweet frosting. This goes well with sponge cakes. This is also the very first frosting I have ever used and I absolutely loved it! I am using this recipe right now for my cakes in my cake shop. It is a hit! The costumers loved it because it is fluffy and it's great for decorating cakes and cupcakes too. Read More
(47)
Rating: 5 stars
07/04/2008
Wow is all I can say about this recipe. I just made it for the 4th of July Flag cake and it came out so nice. Yes it did take a while(at least 1/2 hour) to come to the consistency it was supposed to be but it was worth the effort. It tastes and spreads wonderfully. Definitely a keeper. Read More
(32)
Rating: 1 stars
07/04/2003
This recipe will not hold its shape as it was represented for outside activities. It sort of melt. It dried out in places that was thin. Read More
(32)
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Rating: 1 stars
03/10/2008
This frosting took 90 minutes to make. I thought it was good alone but on the cake nobody liked it. It also was impossible to color with food dye. It takes way too long for mediocre results sorry. Read More
(27)
Rating: 4 stars
12/07/2002
I tried this and replaced cherry juice for the water and it came out wonderful and not too sweet. Read More
(25)
Rating: 5 stars
03/06/2008
What a great frosting. I did not use vanilla and quite frankly I didn't miss it. The recipe was very accurate. I did need to add some powdered sugar to increase the thickness. Don't be afraid that it's not thick enough. If you try to ice your cake you will see that it just looks thin. It has the consistency of whipped cream. I can't see using this as a decorating icing. This was perfect for the cupcakes I made and the amount was enough to ice 26 average cupcakes. This is a perfect marshmallow icing and I sprinkled some coconut to half of the cakes. Thank you for this recipe. It was perfect. Read More
(24)