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Nutrition Facts
Serving Size 1 cake 380g Recipe makes 1 cake)
Calories 919
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 116mg		4%
Potassium 237mg		6%
Total Carbohydrate 237.1g		79%
	Dietary Fiber 0.0g	0%
	Sugars 82.7g
Protein 7.2g		14%
how is this calculated?

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⁽⁷⁾ RATE IT NOW Print Recipe

By: Lennie
Oct 10, 2001

This has a lovely old-fashioned taste, and is sooooo easy to make.

1 cake (change servings and units)

Ingredients

1 cup corn syrup
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions

1
In a saucepan, pour the corn syrup and bring it to a full boil.
2
Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks.
3
With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream.
4
Keep beating until frosting has stiff shiny peaks and hold their shape.
5
Beat in vanilla.
6
This recipe makes a lot, so feel free to make only half for a small cake.
7
Keep frosted cake refrigerated when not serving.

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Featured Reviews for This Recipe

From: Carriescookin81

On Mar 13, 2008

I made this frosting to use on a chocolate cake and together it tasted just like (a much better) Devil Dog. This is super easy and not at all too sweet. The consistency reminds me of marshmallow fluff. Will definitely make again! Thanks for posting!

2 people found this review helpful

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From: Sharon123

On Sep 5, 2005

Very nice! I made this to cover MizzNezz's Quick Yellow Cake Quick Yellow Cake. I didn't have corn syrup so used Arabic syrup which is mostly corn syrup with vanilla added. The frosting didn't thicken up too much, I'm sure do to using the arabic syrup. But all that said, it was delicious and my family loved it! Thank you!

2 people found this review helpful

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From: Marie

On Jan 14, 2003

This was a recipe I used for years on chocolate cake and it was one of my favorites. I had lost it and am so glad to see it posted here. As I recall, the reason I liked it so much is that it is one that stays soft and does not crust over. I will make it again soon. Thanks for posting.

5 people found this review helpful

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From: Chef #795445

On Mar 20, 2008

This recipe has a great, creamy/fluffy consistency. I was surprised at how un-sweet it is though. I think this would be great paired with a rich desert — such as an interesting frosting for brownies, or making cookie sandwiches, to balance out the richness of the other item it is paired with. I was hoping to use it for cupcakes for a kids party, and will not be using it for that. I don't think the kids will like it, it's not sweet enough; and, I don't think it will add enough pizazz to the white cake cupcakes I am making. I will use it for something else though — very quick and easy to make. I'm not a baker, and had no problem getting the consistency right the first time.

3 people found this review helpful

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