This recipe has been around since my mother was a young cook, maybe even when her mother was cooking for her. It’s an oldie but a very goodie especially on chocolate cake.
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.
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BEST FROSTING EVER!! It did take more like 15 minutes of beating at the stove but was totally worth it. An outer layer formed as it cooled and made a wafer like coating. Amazingly tasty. My family LOVED it. I used the Pioneer Woman’s Best Sheet Cake Ever recipe with this.
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carly on 4.13.2012
This is my favorite icing. Brings back many childhood memories. Thanks for posting.