FLUFFY WHITE FROSTING WITH COCONUT
CATEGORIES
INGREDIENTS
  • Servings: 3 cups
  • Use this for the filling between layers and the icing for a layer cake.
  • 2 large egg whites
  • 1 cup sugar
  • 1/4 cup water
  • 2 tsp. fresh lemon juice (optional)
  • 1 tsp. light corn syrup
  • 1/4 tsp. cream of tartar
DIRECTIONS
  1. 1. In the top of a double boiler combine egg whites, sugar, water, lemon juice, corn syrup and cream of tartar.
  2. Set double boiler top over double boiler bottom with 1” simmering water (double boiler top should be about 2” above water).
  3. With mixer at high speed beat ingredients until soft peaks form and temperature reaches 160 degrees on a candy thermometer, about 7 minutes.
  4. 2. Remove double boiler top from bottom; beat mixture 5 to 10 minutes longer, until stiff peaks form.
  5. Remove 1 cup of frosting and add 1 cup of coconut to the frosting.
  6. Use this between the layers of cake.
  7. Frost the rest of the cake with the balance of the frosting and use the remainder of coconut (from a 7 oz. pkg of flaked sweetened coconut) to sprinkle on the frosting.
  8. Marlene
RECIPE BACKSTORY
This frosting is also a cake filling. A part is reserved to add coconut to and to use as filling. If you are making a plain layer cake this really dresses it up particularly if you spread strawberry jam on the top of the bottom layer first before adding the filling.