Brown Sugar Frosting For Devil’s Food Cake
Tender Crumb shares knockout frosting recipes, including this one, a brown sugar frosting designed to coat an 8-inch, triple-layer devil’s food cake. (Check out their pics). We’ve never tried a brown sugar frosting but think it sounds fabulous. There’s also a brown sugar buttercream frosting, along with the devil’s food cake recipe.
Brown Sugar 7-Minute Frosting
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}
Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.
Place all the egg whites in a bowl and set them aside while you make the syrup.
In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.
Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.
via TENDER CRUMB: Mile High Devil’s Food Cake (TCS).
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