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Quick Vanilla Frosting

SUBMITTED BY: Gary      PHOTO BY: Jayme

"This recipe is at least 90 years old, my grandmother says they used it a lot during the depression. Also, you can substitute lemon. almond or whatever for the vanilla if you're so inclined, but I like vanilla the best. It's also fat free."
SERVINGS & SCALING
Original recipe yield: 3 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 2 egg whites
  • 1 cup corn syrup
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. In a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes. The longer you beat it the stiffer it gets. So if you like a stiff frosting continue beating a little longer.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2003 by MSASTRIA
WARNING!!! This recipe actually makes marshmallow fluff, NOT vanilla frosting.

25 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by CLOUDYDAY
This is great when you want to make quick cup cakes for kids, and do not have frosting. I use it as a base. Add whip cream and/or butter for creamier texture. I like to add food coloring and fresh fruit (smashed) or fruit juice for variety. Spinkles are a hit with any kid.

12 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by SCOTTLYN
UGH, this was horrible. Did not even taste like frosting for a cake. Thankfully, I decided to test it before serving it to my family on Thanksgiving.

8 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 61

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 8mg
  • Total Carbs: 15.8g
  •     Dietary Fiber: 0g
  • Protein: 0.5g

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