ISC220 Student's Cherry-Nut Frosting Page

This frosting starts with "White Mountain Frosting" and adds a special touch...

cherry-nut frosted cake (5501 bytes)

The Ingredients:

  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 2 egg whites
  • 1/4 cup cut-up candied cherries
  • 1/4 cup chopped nuts
  • 1 teaspoon vanilla
  • 6-8 drops red food color

Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat Uncover and boil rapidly to 242 on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed).

As mixture boils, beat egg whites in 1 1/2-quart bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form. Frosts a 13 x 9 inch cake or fills and frosts two 8 or 9 inch cake layers. 15 servings; 45 calories per serving.

NOTE: To get an accurate temperature reading on the thermometer, it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242. Preparing this type of frosting on a humid day may require a longer beating time.

Cherry-Nut Frosting: Stir in 1/4 cup cut-up candied cherries, 1/4 cup chopped nuts and, if desired, 6 to 8 drops red food color.

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