Seafoam Frosting (Fluffy Brown Sugar Frosting)

Seafoam Frosting with Brown Sugar

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serving: 1 serving
Nutrition Facts (per serving)
835 Calories
0g Fat
182g Carbs
26g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 835
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 410mg 18%
Total Carbohydrate 182g 66%
Dietary Fiber 0g 0%
Protein 26g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frosting preferences vary from person to person. Some may find it absolutely delectable and a must-have on a cake, while others prefer to have a very little amount. However, frosting is always a hit when it's fluffed to perfection and has the perfect amount of sweetness. It can bring a plain cake to life. If you're new to baking or want to try something different but simple, then this recipe is perfect for you.

This seafoam frosting is a fluffy brown sugar frosting. It's an easy frosting to make. A reliable candy thermometer makes the cooking a snap. While you pay good attention to the candy thermometer, all you have to do is beat some egg whites into stiff peaks, and you're practically finished. The finished product is fluffy and shiny and is sure to amp up the presentation of your cake—or whatever baking good you desire—as well as its flavor.

This boiled frosting has a meringue-type consistency, with a caramel flavor. This recipe makes enough to frost a sheet cake, a double or triple layer cake. This brown sugar frosting is good on spice cakes, chocolate cakes, and your favorite cakes or cupcakes. It's also a great topping for gingersnap cookies or pumpkin-flavored treats. 

Ingredients

  • 1 1/2 cups brown sugar
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Combine the brown sugar, water, and cream of tartar in a heavy saucepan; stir to blend. Attach a candy thermometer. Bring to a boil. Boil to 242 F on the candy thermometer (thread stage).

  3. Meanwhile, beat the egg whites until stiff peaks form.

  4. Slowly pour the syrup mixture into the egg whites in a thin stream while beating.

  5. Beat in the vanilla.

  6. Now you should have a generous amount that's enough to frost and fill a 2- or 3-layer cake.

  7. Serve your cake and enjoy!

Tips

  • Any leftover frosting can be stored in the fridge for up to one week. Spread it on graham crackers for a sweet treat for the kids or drizzle it on ice cream.

How do you know egg whites have reached the stiff peak stage?

It takes approximately 4 to 5 minutes to achieve stiff peaks in egg whites. With an electric mixer, start on low speed, then move to high speed; when you lift out the beaters, the egg white peaks will stand erect and not bend over. Once this occurs, you should not beat the egg whites any longer, or they will become overbeaten, and the foam collapses.

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