Tuesday, January 27, 2009

White Mountain Cream Frosting

I saw the title for this in my "new" Fannie Farmer cookbook and thought, "Well, that's what our yard looks like, so why not?"
I'd made a plain ol' yellow cake (my favorite), and found mys
elf woefully lacking in confectioner's sugar. Remembering that there is such a thing as cooked frosting, although it's not often seen these days, I thought I'd give it a whirl. My sons thought it tasted like a cross between marshmallows and cotton candy, and it disappeared quickly enough to convince me that they liked it. I've learned through many years to disregard whatever men say, and pay attention to how fast they demolish something. Example: "These are the most delicious brussels sprouts ever," as they eat 2. "This cake is passable," as they eat 2 pieces. Case closed.


1 cup sugar
1/3 cup water
1/8 tsp cream of tartar
pinch of salt
2 egg whites
1/2 tsp vanilla extract

Combine everything except the egg whites, and cook over medium heat "until it spins a 6 inch thread" (whatever that means) or reaches 240F on a candy thermometer. Meanwhile, beat the egg whites until very stiff. Drizzle in the hot sugar mix, and beat more, until soft peaks form. Add the vanilla and frost your cake. While I think I prefer buttercream frosting (truth be told, I am not that big a fan of frosting), this certainly looks beautiful.

Important note: Don't get impatient and stop cooking the sugar mixture too early, or it will never stiffen up properly. I threw out my first batch, so trust me, it's worth the wait. I also let my Kitchenaid mixer to the egg work while I cooked the sugar mixture. Having more to do made me less impatient!


buffalodick said...

No one can call themselves a cook until they don't have all the ingredients needed and improvise! Jeez- your dog is bigger than our Airedale, by a lot!

grace said...

a cross between marshmallows and cotton candy? good lord above, sign me up immediately!

Paula said...

I would have been intimidated by the instructions! I have no clue what spins a 6 inch thread means! I really like how it looks spread on the cake ... very dreamy (if that can be used as a descriptor!). Love your snow; it's snowing here as I type this, but will probably turn to rain by tonight.

Ann Made Studio said...

Another recipe to go into my file :)
Sounds and looks wonderful!

Christo Gonzales said...

ooey gooey deliciousness...I bet that would rock on a chocolate cupcake

Claire S. said...

Mom called this boiled frosting and was my absolute favorite ! I can still eat it right out of the bowl LOL !

You could try this one too - no cooking but just as good

2 egg whites
pinch of salt
1/4 cup sugar
3/4 cup corn syrup
1 tsp vanilla

Beat egg whites til stiff. Add salt, sugar & corn syrup. Beat til peaks form. Add vanilla.

Katherine Roberts Aucoin said...

This looks more like White Mountain Dream Frosting! I'm jotting this one down, it's so simple and seems handy to have around.

cidell said...

Oh, interesting. I've never made a cooked icing. I have GOT to stop reading your blog at work. I make all kinds of bad food choices after.

pam said...

I wish I was at your house so that I could have dessert every night. Will you adopt me?

Jan said...

Well done Marjie. It looks a bit meringueish.

Anonymous said...

Oh wow, wow, wow, seriously this sounds delicious...reminds me of snow:).

imjacobsmom said...

Mmm! Have you ever made 7 minute frosting? It sounds something like that. I love that frosting especially with coconut. ~ Robyn

The Blonde Duck said...

Holy crap! I would drink that icing!

jesse said...

That looks like a silkier version of marshmallows... YUM!!

Anonymous said...

When I was a young bride looking for a frosting recipe and just knowing that "I can read, can't I?", I made a similar frosting. Wish the recipe had let me know that making it in an aluminum pan would make it taste like metal.

Just a thought for other cooks out there who haven't heard of or learned that lesson. 'Cause this is one delicious looking and sounding recipe. Just saying-remember to not use an aluminum pan!

Thanks for posting this. Think I will go try again 27+ years later with a different pan!