A classic boiled icing, this “Sea Foam Frosting” gets its name and delicate caramel flavor from the use of brown sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ⅓ Cup | Sugar |
| ⅓ Cup | Firmly Packed Brown Sugar |
| ⅓ Cup | Water |
| 1 Tablespoon | Corn Syrup |
| 1 | Egg White |
| ¼ Teaspoon | Cream of Tartar |
Instructions
- In a saucepan, combine the sugar, brown sugar, water, and corn syrup. Boil until the syrup reaches the soft-ball stage (238-245°F).
- While the syrup is boiling, beat the egg white with the cream of tartar in a clean bowl until stiff peaks form.
- With your mixer on high, very slowly pour the hot syrup in a thin stream into the stiffly beaten egg white.
- Continue beating until the frosting is thick, glossy, and holds its shape.
- Spread on a cooled cake immediately.
Warning
Use extreme caution when working with hot sugar syrup. Pouring the syrup slowly and carefully is crucial to prevent burns and to ensure the egg white cooks properly without scrambling.
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