This was my grandmother’s secret weapon frosting. It’s very similar to a seven-minute frosting save for the fact that it doesn’t harden. It stays supple under a thin crust. It’s a great combo with her gold cake. How could I resist posting this? This recipe makes enough for one two-layer cake.
16 ounces (2 1/4 cups) sugar
4 ounces (1/2 cup) water
2.12 ounces (3 tablespoons) corn or glucose syrup
3 egg whites
0.6 ounces (1/3 cup) powdered sugar
Combine the sugar, water and corn syrup in a small saucepan. Cook to the soft ball stage (238 degrees Fahrenheit on a thermometer). Meanwhile whip the whites to stiff peaks. When the syrup is ready, pour some into the mixer, whip for about 10 seconds. Turn off the mixer, add more, whip for another ten seconds and so on until the all the syrup is incorporated. Lastly whip in the powdered sugar. This frosting can be customized with a variety of flavor extracts.