This frosting or icing is made for the classic Lady Baltimore Cake and is super light and fluffy. You may wish to save half the frosting for the top of the cake and use the other half to fold in dates, nuts and cherries to use between layers.
6 tbsp cold water
3 tsp light corn syrup
1/8 tsp salt
1 cup chopped walnuts
1/2 cup finely cut dates (or raisins)
1/2 cup chopped maraschino cherries
1 1/2 cups sugar
3 egg whites
1. Combine sugar, egg whites, water, corn syrup and salt in upper part of double boiler. 2. Place over boiling water and beat constantly with rotary egg beater until frosting stands in peaks, or about 7 minutes. 3. Remove from heat and reserve half of frosting for cake top and sides. Fold in chopped dates, nuts and cherries to one half.
6 tbsp cold water
3 tsp light corn syrup
1/8 tsp salt
1 cup chopped walnuts
1/2 cup finely cut dates (or raisins)
1/2 cup chopped maraschino cherries
1 1/2 cups sugar
3 egg whites
1. Combine sugar, egg whites, water, corn syrup and salt in upper part of double boiler. 2. Place over boiling water and beat constantly with rotary egg beater until frosting stands in peaks, or about 7 minutes. 3. Remove from heat and reserve half of frosting for cake top and sides. Fold in chopped dates, nuts and cherries to one half.