Lady Baltimore Frosting

Lady Baltimore Frosting

11 Reviews 2 Pics
Carol
Recipe by  Carol

“A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. In medium saucepan, measure in sugar, water, corn syrup, and salt over medium heat. Stir to dissolve. Cook to soft ball stage, 240 degrees F (115 degrees C), without stirring. It should fall from spoon in a thin thread.
  2. Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready, pour syrup in a thin stream over stiff egg whites, being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.

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Reviews (11)

Rate This Recipe
CLSTOCK
11

CLSTOCK

I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake!

midwestchef
9

midwestchef

It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes.

tmcp
7

tmcp

This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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