• 1 Rating

This recipe makes enough to frost a two-layer cake. Its also luscious on peanut butter cookies or on chocolate cupcakes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place water, egg whites, granulated sugar, brown sugar, and cream of tartar in the top of a double boiler or a water bath pan. Place over boiling water (bottom of upper pan should not touch water). Cook, beating with an electric mixer on high speed about 7 minutes or until frosting forms stiff peaks, scraping sides of pan occasionally. Remove from heat; add vanilla and coconut extract. Beat for 2 to 3 minutes more or until frosting is spreading consistency. Fold in 1/4 cup of the coconut. Sprinkle remaining coconut on frosted cake. Makes 3-1/2 cups.


Nutrition Facts

18 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 15 mg potassium; 4 g carbohydrates; 0 g fiber; 4 g sugar; 0 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;


1 Ratings
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  • 1 star values: 1