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Sea Foam Frosting

Sea Foam Frosting

Irene Purcell

Irene Purcell

Gooey meringue frosting that is great on spice cakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
  3. Spread between layers of cake and then frost the sides and top.
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Reviews

ginny t.
22

ginny t.

12/9/2008

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 residue 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
7

Christine

10/27/2004

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 a glaze for spice cookies. It worked really well for that purpose, so I'll give it two stars.

johnnabonna
5

johnnabonna

9/26/2006

I liked this, however I used it for a different purpose than to frost a cake. I used it to top the strawberries in a strawberry shortcake. I thought it worked out very well on this type of dessert. Thnx

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