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 last until dinner time.
Cooking Tips
3 cups sugar
1 teaspoon light corn syrup
1 ⅓ cups boiling water
4 egg whites, stiffly beaten
1 teaspoon vanilla
Will do tops and sides of 3 x 9 inch (7 ½ 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.