Reviewed: Jun. 27, 2009

This icing was lightly sweet, fluffy and easy to work with. Simple to make in one bowl. Definitely worth keeping!

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Reviewed: Jun. 16, 2009

okay i just made this icing and it took way too long to beat with mixer or buy hand it turned out to be a liquid brown mess not recommended for people with carpel tunnel in hands lol,from what i tasted it was okay but i have to say *thumbs down*...

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dany

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Reviewed: Apr. 13, 2008

Oh my goodness----I finally found it! I have been looking for the icing that my grandmother used on her angel food cake, and I never knew what it was called, or even what it was. I always thought it had marshmallows in it. It was so good and I finally came across a recipe that sounded right, but it was awfully complicated, and just before I tried it, I saw this recipe, and hallelujah--it was perfect. It was so easy, just a little time consuming since I used a hand mixer, but well worth it. It set up really well after I iced the cake and put it in the fridge for a few hours. Exactly what I was looking for. I am so excited to have found this easy and delicious recipe!

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Heather S.

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Reviewed: Apr. 7, 2008

Light, airy, & fluffy. Very easy to make!

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TeamParzuno

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Reviewed: Feb. 2, 2008

this turned out so wonderful! right at the end of beating i added just about 1/4 package of lime jello mix. it gave the icing perfect amount of a lime flavor and a beautiful light green color. you can mix and match different colors and flavors to get some really great tastes! i am not a fan of frosting, so this was perfect for me on cupcakes!

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jules

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 26, 2008

Wonderful! I used mint with the vanilla. I used 1 tsp mint but it was way too much. Next time I'll just use 1/4 tsp. I plan to use it for a Chocolate cake. I used my kitchen aid with the wire whisk. I also used two egg whites because I have small farm eggs. I added everything but the water mixed for a minute full speed then poured in the water and returned to full speed for 10-15 minutes. Turned out really creamy and fluffy. Thanks!

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bkowach

Cooking Level: Expert

Home Town: Wakeeney, Kansas, USA

Living In: Gangneung, Kangwon-Do, South Korea

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Reviewed: Nov. 3, 2007

Fluffy, durable, flavourful, tasty, pleasing, easy to spread and delicious!

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Kady-June

Cooking Level: Beginning

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Reviewed: Oct. 31, 2007

Fantastic! Just like the ones that are a lot harder to make.

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Connie

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Reviewed: Jul. 18, 2007

Omg!!! This is sooo amazing!! The look of it! It looks so rich and creamy and thick! And the taste! Wow!

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icingnsprinkles

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Reviewed: Jun. 8, 2007

i found this one too weak to pair with chocolate cupcakes. It is tasty and light though. Overnight it turned much more foamy and I didn't have too much success keeping in the fridge - it seperated.

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AMMARTINO

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Reviewed: May 30, 2007

Did not turn out at all. Perhaps I had a major mishap.

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a_cog

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Reviewed: Mar. 24, 2007

Perfect!!! To the one that said it took 35 minutes to whip,it only took me 10 and it was more than peaked it was beautiful. I love this quick and easy recipe.

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Sandy

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Reviewed: Mar. 13, 2007

i made this icing for angel food cake. very good!! would suggest storing iced cake in the fridge, as the icing "sweats" the sugar into a syrup on the bottom of the plate, when left out on counter.

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adg

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Reviewed: Feb. 6, 2007

My family and I didn't care for this - not what we're used to for frosting. This tasted more like a cross between meringue and marshmallows.

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Cheryl

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

This is just like my Grandma used to make and I have been searching for this recipe for years. I halved this recipe and put 2 tablespoons of Marshmallow creme into the mixture. Turned out perfect and plenty for my Angel food cake. This is definitely a keeper.

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TWIWI11

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Evans, Georgia, USA

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Reviewed: Feb. 1, 2007

Surprisingly not as sweet as gooey cooked icing, I will use again.

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ATOM9598

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Reviewed: Jan. 30, 2007

It was very good, took a while to peak but was worth it. It was a frothy type of frosting very light. Worked quite well with my strawberry cake. Not too sweet.

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jamie

Cooking Level: Expert

Home Town: North Tonawanda, New York, USA

Living In: Niagara Falls, New York, USA

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Reviewed: Nov. 25, 2006

FANTASTIC! I didnt have any cream of tartar so I used salt and it came out fantastically. I had to beat it for about 3 minutes longer but WOW! It was gobbled up with requests for more. (I used it on deep dish brownies.) A keeper!

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webwitch6

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Reviewed: Oct. 14, 2006

Very nice. Easy to make and yummy. I put it on homemade chocolate cake.

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ANNIEK1

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Reviewed: Sep. 29, 2006

This worked perfectly! I dipped cupcakes into the frosting, twisted them a little, then pulled them out. It made a very cute curly-Q on top. The kids especially loved this frosting and I will definately make it again.

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StaciP

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