This frosting grows from a small pan of egg whites and corn syrup to an overflowing double boiler of fluff. It beautifully fills and frosts a 9-inch cake, but is best used the day it is made. It is a testament to the haste in which weddings were planned and carried out that many of the wedding cake recipes called for this frosting.
1⅓ cups light corn syrup
2 large egg whites
⅛ teaspoon salt
2 teaspoons vanilla extract
Combine corn syrup, egg whites, and salt in top of a double boiler. Place over simmering water and beat with an electric beater until the mixture stands in stiff peaks—about 7 minutes.
Remove pan from hot water and fold in vanilla. Use to fill and frost 2 (9-inch) layers. Serve cake within 2 to 3 hours and store any leftovers in the refrigerator.
Frosts and fills a 9-inch 2-layer cake
“When topped with a fluffy meringue so ethereal A pudding made up of the humblest cereal, Will rate the keenest appreciation—And lush desserts seem no longer on ration So deck them in garnishes—the best to be mustered—And thrill all your household with the simplest custard.”