White Mountain Frosting covering a chocolate cake is completely how I remember my childhood birthday cakes. I don’t think I ever had a bakery bought cake until I was an adult. My mom always made our birthday cakes. There were no fancy cartoon characters made from icing or fondant. There were no carefully crafted roses or even writing of our names. However, this was the cake that symbolized my birthday. The only difference in the ones from my childhood and this one would be the color. Mom always added plenty of red food coloring to make my icing a beautiful shade of pink!
Last weekend, I made a chocolate cake for my family “just because”. As I looked through my recipes for what type of frosting I wanted to use, I found this classic which was originally found in an old Betty Crocker cookbook. I reminisced about my mother who has passed away and remembered how special I always was. She loved cooking and baking for her family. As I tasted this frosting (which I hadn’t made for several years), I was taken back to being a little girl, dipping into the frosting in the bowl. Funny how a certain taste or smell can immediately take you decades back in time.
You can make any good chocolate cake recipe or if you are a “cake mix from a box lover”, that’s fine too. If you’ll just top it with this fabulous, marshmallowy frosting, it will become something special.
- 2 large egg whites
- 1/2 cup white sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
In 1-quart saucepan, stir sugar, corn syrup and water until well mixed.
Cover and heat to rolling boil over medium heat.
Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed.
Beat on high speed about 10 minutes or until stiff peaks form.
Frosts 13×9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Source: Betty Crocker Cookbook