The Pioneer Woman Tasty Kitchen
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Fluffy Frosting

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Level: Easy

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Description

It’s really an Italian Meringue, but four generations of women have used this as a cake frosting. Glossy, sweet, and at it’s best when messiest, it’s a perfect no fuss frosting.

Ingredients

  • 2 whole Egg Whites
  • 1 cup Sugar
  • 1 Tablespoon Light Corn Syrup
  • ⅓ cups Water
  • ¼ teaspoons Cream Of Tartar
  • 1 pinch Salt
  • 1 teaspoon Vanilla

Preparation

Separate eggs, discard yolk. Place egg whites in a medium sized mixing bowl, or bowl of stand mixer.

In a small sauce pan over high heat, combine sugar, corn syrup, water, cream of tarter, and salt. Bring to boil, stirring occasionally. Remove from heat and set aside.

Beat the egg whites until soft peaks form. While mixing, carefully pour the sugar syrup into the mixing bowl in a very small stream.

It’s best if the syrup can hit the side of the bowl and run down into the eggs. Let mix until the frosting turns glossy and begins to mound in the bowl. It should be able to form a peak with a cute little loop at the tip.

This is enough to frost a 9″ two layer cake. Spread thickly over the cake, using small circular motions. Twist a spatula or spoon on the frosting and pull up, forming peaks. Make it messy to show off the beautiful glossy peaks and valleys in the frosting.

2 Comments

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perumbula on 8.16.2009

This frosting is fabulous on a chocolate cake, actually. A sour cream chocolate cake is what my family traditionally used this frosting with.

It does dry out a bit as it sits, getting more chewy, but not dry and hard. It’s best if you serve within a few hours of frosting the cake. It is stable though and will not wilt or weep if served that day.

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breechbirth on 7.31.2009

How much does this frosting harden as it dries? And does it keep well? I’m guessing it would be delicious on a rich chocolate cake, yum!

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