Oxmoor House
August 10, 2012

According to Melanie Underwood, chef-instructor at the Institute of Culinary Education and former pastry chef at The Plaza, chances are you added the hot sugar syrup to your egg whites too quickly. When you are making a boiled frosting, it is important to add the syrup in a very slow stream to allow the egg whites to slowly come up in temperature, and so that volume of the syrup doesn't weigh down, or deflate the whipped whites.

When you've mastered making boiled frosting, try this fabulous coconut cake to show off your baking talents.

Recipe: Hazel's Fresh Coconut Cake

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