This traditional frosting is fluffy, white and almost meringue-like in texture. It's easy to make, and takes 7 minutes to cook.
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1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
2 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla
Combine all ingredients except vanilla in top of double boiler.
Place water in bottom pan of double boiler. Cook over high heat 3-4 minutes or until water boils. Place egg white mixture in top of double boiler over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla.
Continue beating 2 minutes or until frosting holds deep swirls.
Cherry Frosting: Substitute 1/3 cup maraschino cherry liquid for water. Gently stir in 1/3 cup drained chopped maraschino cherries.
Chocolate Revel Frosting: Add 1/3 cup semi-sweet chocolate chips. Let stand 1-2 minutes. Chocolate will swirl through frosting when spread on cake.
Lemon Frosting: Gently stir in 1 tablespoon grated lemon zest.
Maple Frosting: Substitute 1/2 to 1 teaspoon maple extract for vanilla.
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This is my favorite frosting for fresh coconut cake.
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