White Mountain Cream Frosting

"Use this for the Lady and Lord Baltimore cakes (ie white round layers or yellow square layers). Makes enough to fill and frost two 8- or 9-inch cake layers. Included is variation for Pink version. From Family Circle All-Time Baking Favorites."
photo by fluffernutter photo by fluffernutter
photo by fluffernutter
Ready In:
2 layers




  • Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
  • While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
  • Pink Mountain Cream Frosting:

  • Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.

Questions & Replies

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  1. Okay, I probably have never had this type of frosting before, but we found it to be similiar to marshmallow Fluff. Might just be a matter of taste. I guess I just prefer a buttercream type of frosting better.
  2. Okay, I compared this with the Fannie Farmer recipe and sort of did a hybrid. I can't believe how flexible this recipe is, considering that most sugar syrup recipes require precision. I omitted the corn syrup and only used 2 egg whites, and accidentally let the syrup cook to hard ball stage (about 248 degrees) and still got a great frosting. This is so much easier than 7-Minute Frosting that I'll never go back. This is my new standard.


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