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Divinity Frosting



Divinity Frosting is a low-fat, light and fluffy boiled frosting based on egg whites

It is based on a sugar syrup that you pour into stiffly beaten egg white.

It ends up tasting like a homemade marshmallow cream.

It can be flavoured (e.g. raspberry, chocolate, etc.) and coloured.

Divinity Frosting won't stand up to long storage; it will soak into the cake after a day or two. It was invented in an era when a cake on a farmhouse table did well to make it unscathed until dinner time.

Cooking Tips

3 cups sugar
1 teaspoon light corn syrup
1 1/3 cups boiling water
4 egg whites, stiffly beaten
1 teaspoon vanilla

Will do tops and sides of 3 x 9 inch (7 1/2 x 23 cm) layers.

Beat egg whites in good-sized boil till stiff; set aside.

Combine sugar, corn syrup and boiling water in a saucepan. Over low heat, cooking the mixture. Stir frequently. Sugar should dissolve and the mixture should boil. Continue cooking until soft ball stage is reached.

Pour this syrup in a fine, slow stream into egg white, beating constantly as you do. Add vanilla. Beat until stiff again.

Spread on cake.

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Boiled Icings

Boiled Icings; Divinity Frosting; Seafoam Frosting; Seven-Minute Icing; White Mountain Frosting

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-- Samuel Johnson (18 September 1709 – 13 December 1784) in 'Life of Johnson' by Boswell (1791).

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