This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.

Carol
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

236 calories; 0.6 g protein; 60.6 g carbohydrates; 0 mg cholesterol; 114.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2016
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 making this recipe. Check out the American egg boards website for tips. Read More
(5)

Most helpful critical review

Rating: 2 stars
04/26/2016
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 off the cake and soaked into it. Very fortunately we had a boxed cake and frosting in the pantry that saved our lives! Read More
(56)
9 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5
Rating: 3 stars
01/04/2004
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 frosting is like spackle and is hard to clean up. I would defenitly make it again but only for "special presentation" cakes. Read More
(56)
Rating: 2 stars
04/25/2016
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 off the cake and soaked into it. Very fortunately we had a boxed cake and frosting in the pantry that saved our lives! Read More
(56)
Rating: 3 stars
03/09/2009
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! Read More
(8)
Advertisement
Rating: 4 stars
04/25/2016
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 making this recipe. Check out the American egg boards website for tips. Read More
(5)
Rating: 1 stars
11/02/2018
This sucked!! I got a bowl of simple syrup not frosting. I will NEVER make this again!!!!!!!!!!! Read More
Rating: 1 stars
05/26/2016
Sorry but this didnt work for me it never stood at peaks or got thick at all Read More
Advertisement