Mile High Frosting is a classic, fluffy white frosting reminiscent of old-fashioned boiled icing. It’s made by whipping egg whites with corn syrup until glossy peaks form, yielding a cloud-like texture. A hint of vanilla and almond extracts provides a delicate depth of flavor. This type of frosting was especially popular in the mid-20th century for topping cakes with an airy, marshmallow-like finish. It's a wonderful alternative to buttercream and pairs beautifully with chocolate or spice cakes.
Ingredients
- 2 egg whites
- 1 cup white Karo syrup (light corn syrup)
- ⅛ tsp salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
Instructions
Step 1: Combine Base Ingredients
- In a large mixing bowl, combine the egg whites, white Karo syrup, and salt.
Step 2: Beat to Stiff Peaks
- Using an electric mixer, start on slow speed and gradually increase to high. Beat the mixture until stiff peaks form and the mixture is glossy and holds its shape—about 10–12 minutes.
Step 3: Add Flavorings
- Gently fold in the vanilla and almond extracts until evenly incorporated.
Step 4: Use or Store
- Use immediately to frost a cooled cake or cupcake. One half of the recipe is sufficient for a small loaf cake.
Tips
- Beat slowly at first to avoid splattering the syrup
- Increase mixer speed gradually for maximum volume
- Use dark Karo syrup for a deeper color and flavor
- Frost cake immediately for best loft and texture
- Works especially well on loaf cakes and layer cakes
- Add a few drops of food coloring for festive occasions
- Use only very clean, grease-free bowls for best peaks
- This frosting sets lightly and slices clean
- Half the recipe for small cakes or cupcakes
Nutrition
Calories: 90kcalCarbohydrates: 21gProtein: 0.6gSodium: 40mgPotassium: 15mgSugar: 21gCalcium: 5mgIron: 0.1mg
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