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Lady Baltimore Frosting

Lady Baltimore Frosting

Carol

Carol

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

CLSTOCK
11

CLSTOCK

4/18/2003

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

7/24/2009

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

1/26/2009

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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