White Mountain Icing

    25 minutes

    A light, fluffy icing that can be easily flavoured with your favourite essence or colours to theme the cake to your party.

    32 people made this

    Serves: 20 

    • 3 cups (600g) white sugar
    • 1 cup (250ml) water
    • 1/4 teaspoon cream of tartar
    • 3 egg whites
    • 1 pinch salt
    • 1 teaspoon vanilla essence

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine sugar, water, and cream of tartar in a saucepan. Cook until sugar thermometer reaches 115 degrees C, or until syrup spins a long thread when dripped from a spoon.
    2. Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until icing stands in peaks. Stir in salt and vanilla to taste.

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    Reviews and Ratings
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    Reviews in English (33)


    This marshmellow frosting recipe was in a 1946 Better Homes cookbook. The cake has to be frosted quickly. Holiday variations can be red marachino cherry juice for the water and decorate with cherries. Also, cherry pie filling or Coke can be used as liquid for the cake.  -  14 Apr 2005  (Review from Allrecipes USA and Canada)


    Originally, I was just looking for a substitue for Seven Minute Frosting, and since I only have a stand mixer,this recipe seemed to fit the bill. I didn't read any of the reviews, or perhaps I wouldn't have tried it. And, initially, after the first taste from the bowl, I thought I'd made a mistake in making it. But now I'm not so sure... First of all, it's marshmallow frosting, to the T! It's sticky, gooey, and even my 4-year-old daughter thought it tasted just like marshmallow. I wasn't too happy with that, since I was going for a light, airy frosting (like seven minute!) Anyway, I had made it, it came out correctly, so I slathered it on the dark chocolate cake we had made. The recipe makes a TON, but you'll need it, because if you try to spread this too thin, you'll be picking up cake like mad. Turns out, this recipe on dark chocolate cake---tastes like heaven! I'm not sure what it reminds me of, something like Sno Balls, but fresher and no coconut (although coconut on it would be awesome!) You can tell I'm a child of the 70s! Next time, though, I'll make cupcakes (dark chocolate, of course). The cake really is quite hard to cut cleanly. I also don't know yet how this will store--or even where to store it. For now it'll stay on my counter. The only reason I gave it 4 stars instead of 5 is because I'm not sure how this will hold up over the next 24 hours. As it's cooling, it's getting quite stiff, and it may just be because when cooking the syrup I went just a  -  25 Apr 2009  (Review from Allrecipes USA and Canada)


    I spent an hour whipping this frosting and it never came together. However the betty crocker recipe works perfectly  -  23 Mar 2008  (Review from Allrecipes USA and Canada)