This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9×13 inch cake.
Original recipe makes 2 1/2 cups
Ingredients
3 cups white sugar
1/2 cup light corn syrup
3/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt
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PREP
20 mins
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COOK
10 mins
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READY IN
30 mins
Directions
- 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.
Nutrition
Calories: 236 kcal
Carbohydrates: 60.6 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0 g
Protein: 0.6 g
Sodium: 115 mg