Reviewed: Jan. 22, 2012

my mother made this for years. must start in cold double boiler and turn on high. beat only for 7 minutes. I usually forgo the vanilla. if over beaten, gets chunky. we serve warm on devil's food cake---one layer. frosting as high as the cake. soaks into cake overnight. heavenly...she made it with 1 white, 2/3 c sugar, 1/3 cold water, 2 T corn syrup

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Reviewer:

baldinblue

Reviewed: Jul. 18, 2011

Used this as a topping for yummy cupcakes. Used all organic ingredients (pastured chicken eggs...& even org. corn syrup!). Substituted about 3/4 tsp. lemon juice for vanilla & added at time of beating. Double-boiled/beat 10 full minutes. Just what I was looking for...but perhaps, not the best cake frosting? Thanks!

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Reviewer:

fauxcuban

Reviewed: Jun. 8, 2011

This is the best frosting! I didn't have a problem with it being grainy at all. Be sure to add some cream of tarter. I used in on a yellow cake, used canned lemon pie filling between the layers, frosted the sides and top, and sprinkled it all over with coconut. Devine!

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Reviewer:

JoyceT

Cooking Level: Expert

Reviewed: Aug. 30, 2010

I don't have to put this in my recipe box, since it is there from my mother's cake baking days. This is a very fun frosting that is somewhat like a meringue;it is also delicate and does best if eaten same day. Be careful not to scrape sides of pan, so that it won't crystallize. A pinch of cream of tartar at final beating can help keep it soft. Enjoy! (great on devil's food)!

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Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Apr. 6, 2009

You will have better success with this if you use 1/4 C. white corn syrup and 1/4 tsp Cream of Tartar. The frosting holds up better and is nice and creamy

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Reviewer:

treats

Cooking Level: Expert

Living In: Alexandria, Minnesota, USA

Reviewed: Feb. 17, 2009

tried recipe exactly as is. was great for about 30 minutes. after which it got that awful crystal consistency that everyone talks about. i did not have the cream of tartar that is suggested by others and imagine this may help. but as the recipe is written, 3 stars is generous. sorry. possibly re-writing it with some tweaking to rid of the crystalization.

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Reviewer:

J. Smith

Reviewed: Nov. 26, 2008

I have used this recipe for years!!! But I add 1/4 tsp cream of tartar. And like one person wrote, its very hard to make on a humid day. You also need to get your eggs room temp first. My Grandma made a 3 layer Coconut cake with this frosting, bananas, pineapple chunks and freshly grated coconut!! It is the closest thing to Heaven I have ever experianced (as far as food goes)!!It takes some time but its worth it! This frosting is also very very good on devils food cake!! Thank you for sharing!!

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Reviewer:

KATRINA

Cooking Level: Expert

Home Town: Alexander, Arkansas, USA

Reviewed: Sep. 26, 2008

Tip to people having problems with sugar crystals or getting it to beat up stiff enough: add 1/4 tsp of cream of tartar. It will prevent sugar crystals and makes egg whites beat up lighter. This is the stuff childhood memories are made of.

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Reviewer:

A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Jun. 18, 2008

My mom makes this recipe (from Better Homes and Gardens), and substitutes maraschino cherry juice for the water, drains and dices the maraschino cherries and adds them in at the very end (they have to be dry!), and uses it to ice an angel food cake. It is delicious! Sometimes she does a two layer angel food cake and mixes cream cheese with strawberry jam to put between the two layers, which goes really well with the cherry frosting. It is one of my favorite cakes, light and delicious.

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Reviewer:

Nat

Reviewed: May 25, 2008

I remeber my mom making this when I was a kid, and it brought back fond memories. This is a great easy to make frosting for when you want something a bit different from buttercream frosting.

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