Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Intermediate |
Ingredients
- FOR A TWO LAYER CAKE:
- 3 Egg Whites
- 9 Tablespoons Cold Water
- 2-¼ cups Sugar
- ¾ teaspoons Cream Of Tartar
- 1 teaspoon Vanilla Extract
- FOR A THREE LAYER CAKE:
- 4 Egg Whites
- 12 Tablespoons Cold Water
- 3 cups Sugar
- 1 teaspoon Cream Of Tartar
- 1-½ teaspoon Vanilla
Preparation Instructions
Use a stainless steel bowl or the top of a double boiler for this step. (The volume of this will increase quite a bit as you cook and beat it—and most double boilers I have had barely hold the 3 egg recipe. So it might be better to use a large stainless steel bowl set over a large pot of simmering water.) Combine egg whites, cold water, sugar and cream of tarter in the bowl. Whisk until smooth.
Place over a pot of boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. 7 minutes is for the two-layer cake amount; you’ll need to go a bit longer if increasing the recipe.
Remove from the heat and whisk in the vanilla. Let cool, whisking often, then spread on your cake.
