Sea Foam Frosting
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic boiled icing featuring a delicate caramel flavor derived from brown sugar. This light, fluffy meringue frosting is created by whipping a hot sugar syrup into stiffly beaten egg whites.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | Frosting for one 8x8 inch cake |
🔪 Key Equipment
- small heavy-bottomed saucepan
- candy thermometer
- electric mixer
- mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 Cup | Sugar | Granulated |
| 1/3 Cup | Brown Sugar | Firmly packed |
| 1/3 Cup | Water | Room temperature |
| 1 Tablespoon | Corn Syrup | Light |
| 1 | Egg White | Large, room temperature |
| 1/4 Teaspoon | Cream of Tartar | None |
Instructions
Step 1: Prepare the Syrup
- In a small, heavy-bottomed saucepan, combine the 1/3 cup sugar, 1/3 cup brown sugar, 1/3 cup water, and 1 tablespoon corn syrup.
- Bring to a boil over medium heat, stirring until dissolved, then boil without stirring until the syrup reaches the soft-ball stage (238-245°F) on a candy thermometer.
Step 2: Whip the Meringue
- While the syrup boils, beat the 1 egg white with the 1/4 teaspoon cream of tartar in a clean, dry mixing bowl on high speed until stiff, glossy peaks form.
Step 3: Emulsify and Finish
- With the mixer running on high, very slowly and carefully pour the hot syrup in a thin, steady stream into the egg white mixture.
- Continue beating constantly until the frosting is thick, glossy, and holds its shape, then use immediately on a cooled cake.
💡 Make-Ahead & Storage: This frosting is best used immediately after preparation as it sets quickly; it does not store well once whipped.
Original Recipe Scan
