Southern Fluffy Frosting
I adopted this great recipe...original text was....A fluffy meringue type frosting, similar to 7 minute frosting but doesn't require beating over the stove.
- Ready In:
- 3 cups granulated sugar
- 1⁄3 cup light corn syrup
- 3⁄4 cup boiling water
- 6 large egg whites
- 1 pinch salt
- 1 teaspoon vanilla
- 1⁄4 teaspoon almond extract
- Place sugar, corn syrup and boiling water in a 3 qt saucepan over moderate heat.
- Stir until sugar dissolves.
- When mixture comes to a full boil, remove from heat and set aside briefly Beat egg whites with salt to stiff peaks.
- Transfer hot syrup to a pitcher for easy pouring.
- Beating at high speed, pour hot syrup in a thin threadlike stream into the whites.
- Pour slowly and scrape down sides if necessary to keep the entire mass well mixed.
- After all of the syrup has been beaten in, add vanilla and almond extract.
- Continue beating for 10-15 minutes on high until icing is very stiff.
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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.....1Reply
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.Reply
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