Lady Baltimore Frosting11 Reviews
“A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.” - by Carol
Original recipe yields 4 cups
- 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.
- 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.
Amount Per Serving (16 total)
- 115 cal
- 0 g
- < 1%
- 28.8 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 ex..." See moretracts and you can get a icing to match any cake!"
"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...." See more"
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