Tuesday, September 22, 2009
Fluffy White Frosting
1/2 c water
1 1/2 c sugar
2 egg whites
1/2 tsp vanilla
1/8 tsp salt
1/4 tsp baking powder
Add egg whites, vanilla, salt, and baking powder to mixing bowl. Beat on high speed (I used my KitchenAid) until stiff.
Measure water and sugar into saucepan. Heat. Boil for 30 seconds after it clears.
Add syrup (now very hot) to egg mixture, beating constantly. Continue beating on high 4-5 minutes.
Frosting will be very thick, but soft and easy to spread. It will begin to set up shortly after, so have your cake ready to go beforehand. Makes 6 to 8 cups (or more?)... plenty to cover a 2-layer cake. I just did the one layer (above) and had some left over.
Comments from the cook: Tasty when served warm, but AMAZING when served chilled!
Originally shared by Mary Sleight, my grandmother.