Prep Time: 15 minutes
Cook Time: 5 to 10 minutes
Yield: 1 batch frosts 1 (9-inch) 2-layer cake
- 3 egg whites, at room temperature
- 3 tablespoons Karo® Light Corn Syrup
- 3 tablespoons water
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 3 tablespoons unsweetened cocoa powder, sifted
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- Beat egg whites in large bowl with mixer at medium speed until frothy. Increase to high speed and beat just until soft peaks form (do not overbeat); set aside.
- Stir corn syrup, water and sugar in a 2-quart saucepan. Cook over medium heat, stirring frequently until mixture boils. Cover and boil 2 minutes without stirring. Remove lid and boil 4 to 5 minutes longer or until candy thermometer reaches 244°to 245°F. Remove from heat.
- Beating egg whites on high speed, pour hot syrup in a thin steady stream into egg whites, being careful not to pour syrup onto beaters. Add salt; continue beating until mixture is stiffened and glossy. Beat in vanilla.
- Gradually whisk sifted cocoa into egg white mixture, just until incorporated. Frost cake immediately or store frosting in airtight container in refrigerator for 2 days. (Frosting will gradually soften and deflate over time.)
- TIP: Try Fluffy Cocoa Frosting with Low Fat Buttermilk Birthday Cake: http://www.karosyrup.com/recipe_details.asp?id=1563. (Copy and paste link into your browser.)
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