Recipe by Carol
"This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake."
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light corn syrup
I was able to get the temp. of the eggs up to 160 by heating the whites to 120 in a double boiler prior to beating them, just make sure you're conscious of the egg temperature while making this recipe. Check out the American egg boards website for tips and recipes at aeb.org.
Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).
This totally RUINED my sister's birthday cake! I was amazed that the golden syrup became white frosting after beating it, but after frosting the cake with it and putting it in the fridge for an hour, it slid off the cake and soaked into it. Very fortunately, we had a boxed cake and frosting in the pantry that saved our lives! I am scared to try this again now.
This frosting tasted great and looked beautiful on my cakes! Unfortunately, it is tedious to make, and clean up is a hassle. Be careful not to spill any on yourself or your counters, as the frosting is like spackle and is hard to clean up. I would defenitly make it again, but only for "special presentation" cakes.
This is not a petits fours frosting. It is called "fluffy frosting" and is really pretty on presentation cakes. It does not lend itself well to the flavor or presentation of petits fours.
I baked with a digital thermometer exactly to 248 like it said. This never firmed up!! I added a pound of confectionars sugar in an attempt to stiffen up, I just got twice the amount of the same !
it was pretty good. Not what I was expecting for fondant frosting. THe flavor was ok... probably not going to make it again. But it did look nice!
i followed all the directions, when i frosted the cake it was the consistancy of paste, then ran off and continued to run off the cake like melting ice cream. is there a trick to this? or is it just a bad recipe?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 236
** Calories from Fat: < 1
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