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Orange Frosting

Yield enough for one (9-inch) 2-layer cake


  • 2 cups sugar
  • 1 cup water
  • 2 egg whites
  • 2 tablespoons grated orange rind
  • 2 1/2 tablespoons orange juice

How to Make It

  1. Combine sugar and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°).

  2. Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour half of the hot syrup in a thin stream over egg whites. Return remaining syrup to heat, and continue cooking until mixture reaches hard ball stage (260°).

  3. Continue beating at medium speed of electric mixer, and slowly pour remaining syrup in a thin stream over egg white mixture. Turn mixer to high speed, and beat until thick enough to spread. Add orange rind and juice; beat until blended. Spread immediately on cooled cake.

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