Prep 2 mins
Cook 5 mins
This has a lovely old-fashioned taste, and is sooooo easy to make.
- 1 cup corn syrup
- 2 egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- In a saucepan, pour the corn syrup and bring it to a full boil.
- Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks.
- With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream.
- Keep beating until frosting has stiff shiny peaks and hold their shape.
- Beat in vanilla.
- This recipe makes a lot, so feel free to make only half for a small cake.
- Keep frosted cake refrigerated when not serving.
Thank you!! This did come in handy I was in a real pinch for frosting...
This was a recipe I used for years on chocolate cake and it was one of my favorites. I had lost it and am so glad to see it posted here. As I recall, the reason I liked it so much is that it is one that stays soft and does not crust over. I will make it again soon. Thanks for posting.
This recipe has a great, creamy/fluffy consistency. I was surprised at how un-sweet it is though. I think this would be great paired with a rich desert -- such as an interesting frosting for brownies, or making cookie sandwiches, to balance out the richness of the other item it is paired with. I was hoping to use it for cupcakes for a kids party, and will not be using it for that. I don't think the kids will like it, it's not sweet enough; and, I don't think it will add enough pizazz to the white cake cupcakes I am making. I will use it for something else though -- very quick and easy to make. I'm not a baker, and had no problem getting the consistency right the first time.