“Gooey meringue frosting that is great on spice cakes.” - by Irene Purcell
Ingredients
Adjust Servings
Original recipe yields 2 layer cake (filling and frosting)
Directions
- Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
- Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
- Spread between layers of cake and then frost the sides and top.
Nutrition
Amount Per Serving (12 total)
- Calories
- 108 cal
- 5%
- Fat
- 0 g
- < 1%
- Carbs
- 27.1 g
- 9%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
"OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty res..." See moreidue on any of your equipment, and not even a SPECK of yolk in your egg whites, or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful, wash your utensils (even if they're already clean) before you make this. You'll love it!"
Christine
"This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour, whipped it again, and used it as..." See more a glaze for spice cookies. It worked really well for that purpose, so I'll give it two stars."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
