Seafoam Peach Frosting
A light, fluffy peach-flavored frosting with a nutty crunch, perfect for decorating cakes and adding a sweet, fruity touch to desserts.
Ingredients
Instructions
- Combine egg white, brown sugar, salt, water, and peach preserves in the top of a double boiler.
- Beat for one minute to blend, then place over rapidly boiling water.
- Beat for 7 minutes or until frosting stands in peaks.
- Remove from heat and add vanilla.
- Beat until thick enough to spread on cake.
- Sprinkle with chopped pecans.
Tips & Substitutions
For a fluffier texture, ensure your egg white is at room temperature before beating. If peach preserves are unavailable, apricot or raspberry preserves can be used as substitutes. For a nut-free version, simply omit the pecans. Be careful not to overbeat the frosting, as it may become too stiff to spread easily. This frosting pairs beautifully with Rich Chocolate Caramel Brownies for a delightful contrast.
Serving Suggestions
This Seafoam Peach Frosting is perfect for topping cakes, cupcakes, or even as a dip for fruits. It complements a simple vanilla cake wonderfully or can be used to elevate a layer of chocolate cake. For a delightful snack, spread it on slices of fresh bread or hot rolls. It also pairs well with a side of Steamed Broccoli Parmesan for a balanced meal.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a double boiler, stirring until it reaches a spreadable consistency. Avoid microwaving, as it can cause the frosting to separate. If it thickens too much, you can add a splash of water to help loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Seafoam Peach Frosting contains roughly 101 calories, with 1g protein, 12g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 891mg per serving (39% 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 pasteurized egg whites instead of fresh?
Yes, you can use pasteurized egg whites for safety, especially if you're concerned about consuming raw eggs. Measure out the equivalent of one egg white as indicated on the package, and follow the same instructions for mixing and beating to achieve the desired consistency.
What can I do if the frosting isn't thickening?
If the frosting isn't thickening after the allotted beating time, ensure that you're using a double boiler with enough boiling water. Additionally, check the temperature; it should be hot enough to create steam but not excessively boiling. If needed, you can continue beating for an additional minute or two until peaks form.
Is this frosting suitable for vegan diets?
This frosting is not vegan due to the egg white content. However, you can make a vegan version by using aquafaba (the liquid from canned chickpeas) in place of the egg white. Whip aquafaba until it forms stiff peaks, then follow the recipe as usual, adjusting the cooking time as necessary.
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).