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| NO COOK MARSHMALLOW ICING | |
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1/4 tsp. salt 1/4 c. sugar 1 1/4 tsp. vanilla 3 egg whites 3/4 c. lite Karo syrup Add salt to egg whites and beat until mixture forms peaks. Gradually add sugar, 1 teaspoon at a time, beating until smooth and glossy. Slowly add Karo syrup, beating until each addition is firmly peaked. Fold in vanilla. Tint if you wish; sprinkle with coconut or omit vanilla and add 2 tablespoons grated lemon or orange rind. | |
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recipe reviews #155622
Tracy (United States) says:
I'm in LOVE! I'm one who does not ice my cakes, because I don't really like icings, they are just too sweet. Forgot my whipping cream while camping and found this one, and had all the ingredients on hand. Very easy to make and just the right amount of sweet. I used almond flavoring, and came out great! The recipe made more than needed for a 9x13 pan, will repost to let you know if it keeps well. I've been looking for an alternative filling for jelly roll cakes and pumpkin rolls for years and may have just found it. Thanks COOKS.com for the posting.
#155623
Tracy (United States) says:
Side note to previous comment: I was also using a Splenda / Sugar blend and it worked fine.
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