Dominican Meringue Cake Frosting (Suspiro)

photo by leli584

- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 1⁄2 cup sugar (for the caramel)
- 1⁄2 cup water (for the caramel)
- 5 egg whites
- 2 1⁄2 lbs powdered sugar, sifted (confectioner's)
- 1 pinch salt
- 1⁄2 teaspoon cream of tartar
directions
- Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic).
- While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks.
- Slowly add the powdered sugar until it is all mixed.
- Continue to whisk and add the salt and cream of tartar.
- Very slowly add the caramel into the meringue until it is all well mixed.
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Reviews
-
I am Dominican and have had hundreds of dominican cakes with this type of frosting, this was quite authentic and not hard to make ..... I used only half a pound of sugar as I think the 2.5 lbs will be too sweet for my taste. It was also way too much for a small cake... Next time I will only make half the recipe. Thank you!
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