The flavor comes from high-quality real vanilla extract, the sweetness from a combination of granulated sugar, powdered sugar and corn syrup, while the frosting’s light texture comes from whipped egg whites — not raw, but cooked in a double boiler.
The original recipe author cautions to be sure that the egg mixture is cooled completely before you fold it into the buttercream icing mixture.
How to make a good old-fashioned fluffy vanilla frosting
Adapted from the Montgomery Advertiser (Montgomery, Alabama) December 2, 1955
Really good, old-fashioned frostings — this is one of the pleasant things of grandma’s day that can stand some re-creating today.
In flavoring, she knew that only the true, pure vanilla extract would give a cake the delicate flavor and freshly baked fragrance that would make her a prize-winner.
Fluffy vanilla frosting
Here's an old-fashioned recipe for deliciously fluffy vanilla frosting
Ingredients
- 2 unbeaten egg whites
- 1-1/4 cups sugar
- 1/8 teaspoon salt
- 3 tablespoons water
- 1 tablespoon white corn syrup
- 2 tablespoons butter or margarine
- 1-1/2 cups sifted confectioners' sugar
- 1 tablespoon milk
- 1-1/2 teaspoons pure vanilla extract
Instructions
- Combine first 5 ingredients in the top of a double boiler. Place over boiling water.
- Beat with an electric or rotary beater until the mixture stands in stiff peaks.
- Remove from water and cool completely. (This is important.)
- In the meantime, combine the remaining ingredients.
- Beat until fluffy and fold into the egg white mixture.
- Spread over tops and sides of three 8 or 9-inch layer cakes.
Notes
Makes enough frosting for three 8 or 9-inch round cake layers.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 36mgCarbohydrates: 65gFiber: 0gSugar: 65gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
