Total Time
Prep 20 mins
Cook 0 mins

This is the icing I use on my Old Fashioned Coconut Cake.


  1. Combine the sugar, cream of tartar, salt, egg whites, and water in a large mixing bowl or double boiler of at least a 2-quart capacity.
  2. Set over simmering, not boiling, water over moderate heat.
  3. Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted.
  4. Remove from the water and continue beating for several minutes, until the frosting has cooled and no longer feels hot to your finger, and stands in soft, smooth, billowy peaks.
  5. Beat in the vanilla.
  6. You will have enough to generously fill and frost an 8 or 9 inch two-layer cake or a 9 or 10 inch tube cake.
Most Helpful

5 5

Perfect recipe for perfect frosting! I used 1 teaspoon vanilla, and 1 teaspoon coconut extract since I was making coconut cake (used White Almond Sour Cream Wedding Cake). I also added 1 Tablespoon of light corn syrup to the mixture, just because my Mom always did. But she boiled her ingredients using a candy thermometer, and then beat the ingredients after. This recipe yeilds the PERFECT fluffy creamy marshmallow-y frosting, that sets up to the EXACT consistency. Thank you posting such a WONDERFUL frosting recipe!

5 5

Fast and Fabulous! Punched mine with a big dollop (about 2 -3 T) of Calvados instead of the vanilla as the frosting is for a grated apple layer cake. Wow! Big glossy waves & swirls of white cover my cake. It is setting well in the glassed in cupboard - safe from roving canines (a new must do as the 8yo rescue Bouvier decided to sample a huge piece of a Bacardi Rum cake on the coffee table 2 days ago - yes, it is the week of cake here LOL). Can't wait to cut the cut tomorrow! Thanks for a (nother) keeper recipe that was just enough to fill & cover lavishly a 2 layer 8 inch cake.

5 5

Used this on Old Fashioned Coconut Cake and it was absolutely perfect. Easy to make, turned out beautifully. Also held up for several days in the fridge. Thanks for sharing the recipe!