This is truly an Awesome frosting, the best white frosting I've ever had or made! It’s not overly sweet, tastes delicious, is a dream to work with, and has a very pretty shine to it. The recipe says for 1 cake, but not what size cake. I had enough to do two double 9-inch layer cakes. So if you’re making one two-layer cake I’d suggest halving it. We talked about whether to pitch the rest of it, or to make another cake and it is so good I did opt to make a second cake. Thank-you Mean Chef for sharing this recipe!
Like this a lot. But next time will cut in half. Even frosting lovers will find this to be overwhelming in quantity. I read the reviews but didn't heed the warnings as I made a double batch of coconut cupcakes and didn't want to get to the last of them and run short of frosting, One batch of this frosting and 50 jumbo cupcakes later and I could have frosted another 20 I believe...and I was putting big fluffy clouds of frosting on each one! If you don't have a KitchenAid mixer cut in half or you'll be drowning in the stuff and be forced to eat your way out! What a way to go.....
Love this recipe! I bake a lot for family and friends and co-workers and this recipe is now a favorite of all of them! I was asked for the recipe several times and the comments I kept hearing were that it was light, fluffy and not too sweet. The only change I made was to use powdered meringue instead of real egg whites (personal preference). If using the powdered meringue, use 12 tsp of meringue PLUS 12 TB of water in place of the 6 egg whites. As the others said, this recipe makes a LOT of frosting. I was able to frost (with one batch) 1 two-layer 9" cakes (plus used the frosting as a filling between layers) and 36 cupcakes (that I also filled with the frosting). So if you need a lot, use this recipe as is. If not, cut it down/in half. Thanks again...I will be using this recipe often. Goes great with devil's food chocolate cake. P.S. It was also great to use on the cake I made on which I had to put coconut on top and on the sides - held the coconut very well!
Excellent flavor, creamy and light, reminds me a bit of marshmallow. It is a bit sticky though and a little hard to cut the cake without making a mess.
This frosting was the best. I did half the recipe and it made plenty. I got so many compliments on the cake. Made my family very happy. Thank you Mean Chef
I made this tonight to go on an angel food cake. Like my Mama used to do. Wow, I didn't think I could do it, but it was easy. Got a little tired beating it though. I was worried about cuting the recipe in half, and getting it right, but guess I did, as it is perfect.
This was easy to make & I'm glad i cut the recipe in 1/2! It makes a tonne. I had 50 cupcakes to frost & i had more than enough icing. I had made the icing & planned on frosting the cupcakes later when I arrived at a party; however, i found it sort of got "stiff" as it sat. I re-whipped the frostng & it softened again; but, lost some of it's fluffy-factor. So, i'd suggest frosting as soon as you make this recipe.
Thanks for getting this in print because it is a wonderful frosting -soft and fluffy. I have always used it on a layer spice cake. For some reason or another it seemed to fit. Recipe halves well because it does make a lot.
Great frosting - but it makes a ton. I cut the recipe in half and had more than enough for a 9inch layer cake. The first time I made it my mixing bowl was overflowing with frosting. The kids think this is the best frosting ever.
What a wonderful frosting!! It is sooo easy to work with and makes such a beautiful end product. Please make sure you use real extracts--there's no strong flavors in this frosting to mask the alcohol-y flavor in the fake extracts. I used fake ones and you can definitely taste the difference. I can't wait to make it again with the real thing. This will be on every birthday cake at this house from now on!! Thanks so much!