Louis Birthday Cake: Installment Three

I was torn between buttercream and boiled frosting. I first discovered boiled frosting when I made Nick Malgieri's chocolate buttermilk cupcakes from his "Chocolate" cookbook. After spending some time describing to Louis the difference between the two types of frosting, he chose the boiled and I think it was a very discerning choice. The below recipe came from an unattributed Cooks.com recipe. Originally, it only called for a 1/2 cup water, but I knew that had to be wrong, so I used 1 cup and that worked perfectly.

Boiled Frosting

2 1/2 c. sugar
1 c. water
1 1/2 tsp. vanilla
1/2 c. light corn syrup
2 egg whites

Cook sugar, syrup, and water until it reaches 240 degrees F. Beat whites stiff; pour on hot syrup slowly, beating continually. A wire whisk is satisfactory for this purpose. Add vanilla and continue beating until mixture is almost cold and will hold its shape. Soften by adding few drops boiling water.



I think the thing about boiled frosting that makes me happiest is that it reminds me of marshmallow making, one of my favorite pasttimes. The whites whip up into a fluffy, glistening, smooth substance that folds and peaks and swirls when you manipulate it with a spatula. The consistency is very rich and mouth-filling. Perfect for the ultimate vanilla cake.