Thursday, April 5, 2012

Glossy Frosting

This fluffy frosting works so well on angelfood cakes, but is also good on 9x13 cakes. It doesn't require powdered sugar or butter, and uses a comparatively small amount of sugar. Zola Hancock gave me the recipe many years ago as an alternative to buttercream when the price of sugar went up sharply.

Glossy Frosting
3/4 C. granulated sugar
6 Tablespoons light Karo syrup
6 Tablespoons water
scant 1/2 tsp. cream of tarter

For 9x13 cake:
1/2 C. granulated sugar
1/4 C. light Karo syrup
1/4 C. water
1/4 tsp. cream of tarter
For either amount - bring ingredients to a boil and cook til it barely begins to make a thread in cold water. This just takes a few minutes. Meanwhile, beat stiffly 3 egg whites for larger cake or 2 egg whites for smaller cake. Pour syrup over beaten egg whites while beating and beat until cool. Add 1 tsp. desired flavoring (I prefer vanilla, but almond is a good flavor also.) May add food coloring if you want to. Frost cake in fluffy swirls.

4 comments:

melissa said...

Thanks, Mom! You did it!

Jen said...

Ooo...I need this!

Jen said...
This comment has been removed by the author.
The Chef said...

Hello! Would like to use one of your recipe photos (for ribbon jello) for a guest blog I'm working on for a major blog network about Mormon food culture. Please contact me at theluckywife {at} thesaturdayeveningpot {dot} com if you'd be willing to consider. Thanks!

~Anne