Ingredients30 m servings 236
- Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
- Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
- Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.
Per Serving: 236 calories; 0 60.6 0.6 0 115 Full nutrition
ReviewsRead all reviews 5
This recipe didn't work for me. I was amazed that the golden syrup became white frosting after beating it, but after frosting the cake with it and putting it in the fridge for an hour, it slid o...
This frosting tasted great and looked beautiful on my cakes! Unfortunately, it is tedious to make, and clean up is a hassle. Be careful not to spill any on yourself or your counters, as the fros...
it was pretty good. Not what I was expecting for fondant frosting. THe flavor was ok... probably not going to make it again. But it did look nice!
I was able to get the temp. of the eggs up to by heating the whites and sugar to 140 in a double boiler prior to beating them, just make sure you're conscious of the egg temperature while makin...