Lois' White Frosting
A fluffy, sweet white frosting with a smooth texture, perfect for coconut or chocolate cakes, offering a light and sugary topping suitable for special occasions.
Ingredients
Instructions
- Mix all ingredients in the top of a double boiler.
- Beat constantly over boiling water until stiff peaks form.
- Remove from heat.
- Add 1 teaspoon vanilla.
- Beat well.
Tips & Substitutions
For best results, make sure your mixing bowl and beaters are clean and free of any grease, as this can prevent the egg whites from whipping properly. If you don’t have Karo syrup, you can substitute it with light corn syrup or honey. To enhance flavor, consider adding a pinch of salt or other extracts like almond or lemon. Also, ensure your double boiler doesn’t touch the boiling water directly to avoid cooking the egg whites too quickly.
Serving Suggestions
This frosting is perfect for topping cakes, cupcakes, or even cookies. It pairs beautifully with School House Peanut Butter Cookies for a delightful contrast. You can also use it as a filling for layer cakes or as a dip for fruits. For a fun twist, consider adding food coloring to match the occasion or theme of your dessert.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-whip if necessary to restore its fluffiness. Avoid freezing as the texture may change upon thawing. If you plan to use it again, consider dividing it into smaller portions for easier use.
Nutrition & Diet Analysis (per serving)
Each serving of Lois' White Frosting contains roughly 114 calories, with 13g protein, 15g carbohydrates, and 0g fat. It is an excellent source of protein (27% of the Daily Value) and vitamin C (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture of the frosting. The whites provide structure and stability, while the yolks can make it richer and creamier. If you prefer a richer frosting, consider using a different recipe that incorporates whole eggs or egg yolks, but this recipe is specifically designed to work with just the egg whites.
What can I do if my frosting is too runny?
If your frosting turns out too runny, it may not have been beaten long enough to form stiff peaks. Return it to the double boiler and continue beating until the desired consistency is reached. Alternatively, you can add a bit of powdered sugar to thicken it, but be cautious not to change the flavor profile too much.
How can I make this frosting more flavorful?
To enhance the flavor of your frosting, consider adding extracts such as almond, lemon, or even a splash of liqueur for an adult version. You can also mix in finely grated citrus zest for a fresh twist. Just remember to balance the flavors so they complement rather than overwhelm the sweetness of the frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).