In my family, we refer to this as “white fluffy icing”. You may know it as 7-minute or marshmallow frosting. It is very light and fluffy and really does taste similar to a marshmallow. I like to pair it with a simple white or vanilla cake, but I’m sure it would be equally delicious on other cakes too. This frosting takes a little more effort than buttercream, but it’s worth it. Trust me =).
In other exciting new, Jordan’s getting ready to start redesigning my blog! Yay! I’ve been dissatisfied with several things, including the index and search functions here on the blog for a while, and I finally decided it was time for a change. Now I just have to give him a list of everything I want =). Enjoy!
4 egg whites
1 cup white sugar
1/2 cup white corn syrup
1 tsp vanilla
4 tbsp water
1. Beat egg whites until stiff.
2. Combine sugar, corn syrup, vanilla and water in saucepan and bring to a boil. Continue to boil until mixture “spins a thread” (223-234 degrees on a thermometer or you can just eye-ball it. Spinning a thread will look exactly like it sounds – take a small amount of the syrup onto a spoon, and drop it from about 2-inches above the pot. Let it drip into the pan. If it spins a long thread, like a spider web, it’s done.).
3. With mixer running, gradually pour sugar mixture into beaten egg whites and continue to beat until stiff. Use immediately.
Shortcut Vanilla Cake
1 (15.25 oz) vanilla cake mix (I used Pillsbury)
4 egg whites
1/2 cup oil
1 (3.4 oz) box instant vanilla pudding mix, dry
1 cup sour cream
1. Preheat oven to 350 degrees. Spray 2 (9 inch) round cake pans with non-stick spray.
2. In bowl of stand mixer with paddle attachment, combine all ingredients and beat at medium speed for 2 minutes.
3. Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.