Sea Foam Frosting Recipe -

Sea Foam Frosting

Recipe by  

"Gooey meringue frosting that is great on spice cakes."

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Ingredients Edit and Save

Original recipe makes 2 layer cake (filling and frosting) Change Servings


  1. Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
  2. Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
  3. Spread between layers of cake and then frost the sides and top.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2008

OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment, and not even a SPECK of yolk in your egg whites, or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. careful, wash your utensils (even if they're already clean) before you make this. You'll love it!

Most Helpful Critical Review
Oct 27, 2004

This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour, whipped it again, and used it as a glaze for spice cookies. It worked really well for that purpose, so I'll give it two stars.


10 Ratings

Sep 26, 2006

I liked this, however I used it for a different purpose than to frost a cake. I used it to top the strawberries in a strawberry shortcake. I thought it worked out very well on this type of dessert. Thnx

Jul 18, 2006

Frosting came out fine, "gooey" as expected. The taste is very mild, about what you'd expect from sugar and egg whites, with a little vanilla.

Jun 16, 2007


Jul 28, 2012

Good, simple recipe. If your frosting isn't whipping up, it probably means your bowl has a trace of fat in it or you got some of the egg yolk in it. Fortunately, this wasn't the case for me, and it whipped up nicely. The only thing was that I think there's almost too much vanilla in this. I might reduce it to 3/4 tsp and see if it's better that way.

Oct 24, 2011

I love this recipe. I use it every year for my sister's birthday as she loves Banana cake with pineapple filling and this frosting. It's good on spice, type cakes of all kinds.

Jan 04, 2013

Looked lovely in the pan, fluffy peaks, silky smooth -- dumped on cake & it went flat and lumpy. Hideous. Did not use a double boiler--could that be the mistake? Should I cool it before applying it to cake? Did I cook it too fast?


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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