Prep 8 mins
Cook 20 mins
This is not my recipe, but is posted on behalf of a friend. He says, "This recipe is a superb complement to your favourite carrot cake recipe. Although it is assuredly best if made with "real McCoy" Vermont or Canadian maple syrup, it is also very good made with Log Cabin (or other brand) sugar-free syrup for the diabetics among us." I have also been told this recipe is superb with George Washington's Carrot Cake George Washington's Carrot Cake.
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 2 large egg whites
- 1⁄2 cup pure maple syrup
- 1 teaspoon cream of tartar
- 1 pinch salt
- 1⁄3 cup heavy whipping cream
- In a small bowl, combine water and vanilla.
- Sprinkle with gelatin and let soften for 1 minute.
- In a double boiler bring about 1 inch of water to a slight simmer.
- In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt; set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140°F.
- This should take approximately 3 to 5 minutes.
- Increase mixer speed to high and continue beating for 3 minutes.
- Remove bowl from heat.
- Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4 to 5 minutes.
- In a chilled bowl, beat cream with electric mixer until firm peaks form; fold into meringue with rubber spatula.
- Chill the frosting before icing cake with it.