Brown Sugar Icing

    (11)
    10 minutes

    This easy icing is great on spice cakes and has a lovely thick texture that you won't be able to get enough of.


    10 people made this

    Ingredients
    Serves: 12 

    • 2 egg whites
    • 1 1/2 cups dark brown sugar
    • 1/3 cup water
    • 1 teaspoon vanilla essence

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until icing looks fluffy and holds a soft, gentle shape.
    2. Remove from boiling water, add vanilla essence and continue beating until icing holds definite peaks.
    3. Spread between layers of cake and then frost the sides and top.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (9)

    by
    25

    OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment, and not even a SPECK of yolk in your egg whites, or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful, wash your utensils (even if they're already clean) before you make this. You'll love it!  -  09 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    10

    This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour, whipped it again, and used it as a glaze for spice cookies. It worked really well for that purpose, so I'll give it two stars.  -  27 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    5

    I liked this, however I used it for a different purpose than to frost a cake. I used it to top the strawberries in a strawberry shortcake. I thought it worked out very well on this type of dessert. Thnx  -  26 Sep 2006  (Review from Allrecipes USA and Canada)

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