Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Gooey meringue frosting that is great on spice cakes.

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Ingredients

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

Directions

Instructions Checklist
  • Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.

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  • Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.

  • Spread between layers of cake and then frost the sides and top.

Nutrition Facts

108 calories; protein 0.6g; carbohydrates 27.1g; sodium 17mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
12/10/2008
OK having made similar recipes and LOVING that yummy sea foam goodness I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment and not even a SPECK of yolk in your egg whites or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful wash your utensils (even if they're already clean) before you make this. You'll love it! Read More
(25)

Most helpful critical review

Rating: 2 stars
10/28/2004
This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour whipped it again and used it as a glaze for spice cookies. It worked really well for that purpose so I'll give it two stars. Read More
(10)
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/10/2008
OK having made similar recipes and LOVING that yummy sea foam goodness I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment and not even a SPECK of yolk in your egg whites or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful wash your utensils (even if they're already clean) before you make this. You'll love it! Read More
(25)
Rating: 2 stars
10/27/2004
This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour whipped it again and used it as a glaze for spice cookies. It worked really well for that purpose so I'll give it two stars. Read More
(10)
Rating: 5 stars
09/26/2006
I liked this however I used it for a different purpose than to frost a cake. I used it to top the strawberries in a strawberry shortcake. I thought it worked out very well on this type of dessert. Thnx Read More
(5)
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Rating: 4 stars
07/18/2006
Frosting came out fine "gooey" as expected. The taste is very mild about what you'd expect from sugar and egg whites with a little vanilla. Read More
(4)
Rating: 5 stars
06/16/2007
Wonderful! Read More
(3)
Rating: 5 stars
04/21/2019
I love this frosting! My sister s favorite birthday cake is banana cake with pineapple filling and sea foam frosting. Since the bakery that made these cakes went out of business I searched for and tested recipes and this is the one! I don t change a thing. Read More
(3)
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Rating: 4 stars
07/28/2012
Good simple recipe. If your frosting isn't whipping up it probably means your bowl has a trace of fat in it or you got some of the egg yolk in it. Fortunately this wasn't the case for me and it whipped up nicely. The only thing was that I think there's almost too much vanilla in this. I might reduce it to 3/4 tsp and see if it's better that way. Read More
(2)
Rating: 5 stars
05/13/2019
I tripled the recipe & had issues with my pan being too small when it started to make a lot of icing. It looked similar to the picture of the first one showing soft peaks and I was pleased with the recipe. I used Maple Flavor instead of Vanilla since it was going on a Maple Bacon Cake. (Also from Allrecipes). Thanks to all of the contribu- tors of tips to ensure success. The one I just read after I made it who cooked it for 7 minutes then transferred into the mixer bowl would have solved my issues & the addition of 1/4 tsp Lemon Juice to the water giving stiffer peaks might also be something I ll try. Anyway my Daughter loved her Birthday Cake. Read More
Rating: 2 stars
01/04/2013
Looked lovely in the pan fluffy peaks silky smooth -- dumped on cake & it went flat and lumpy. Hideous. Did not use a double boiler--could that be the mistake? Should I cool it before applying it to cake? Did I cook it too fast? Read More