Terrible frosting as listed. I made this for a holiday cake contest, and was embarrassed by the frosting. The sugar was far too granulated, and the recipe should have listed powdered sugar instead. Using powdered sugar makes this frosting a good base. You don't have to be limited by orange liqueur either - I made it again using mint liqueur and powdered sugar, and it tasted great.
This recipe goes with Chocolate-Citrus Cake With Candied Oranges
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Total: 10 Minutes
- 2 egg whites
- 1 1/4 cups sugar
- 1 tablespoon corn syrup
- 1 teaspoon orange liqueur
- 1. Pour water to depth of 1 1/2 inches into a 2- to 2 1/2-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer.
- 2. Combine egg whites, sugar, corn syrup, orange liqueur, and 1/4 cup water in a 2 1/2-qt. glass bowl; beat at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.
Cover bowl with a damp paper towel or cloth to keep frosting from drying out while you are frosting the cake.
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