Icing 101-a taste test

1,452 calories per tablespoon?!

Maybe the title should read “a cooking test”?  Actually, it would be honest to say “a taste test AND a cooking test”.

It’s not hard. Really.

And the taste borders on sin.  And on a Sunday.

It’s one of those Pinterest recipes that looks amazing.  Sounds amazing.  And I might as well try it before I bust.

 

All of this when I’m really really trying to be good…good of the “let’s eat healthy” and “let’s whittle that waistline down a bit” sort.

So when I saw this Fluffy Brown Sugar Icing recipe at the I Wash You Dry blog, I pinned it without batting an eyelash.  Because it looked good. Because it sounded good.  Because it uses brown sugar. Because it’s an old recipe.

Fluffy Brown on chocolate cake from last week..it was supposed to have been the KSU press box. I ran out of time.

Most of the stuff I pin, I’ve tried.  This one, I pinned without thinking.  So sue me.

But now, I am an honest woman.  I’ve tried it and WOW!!!!! is it good.  It’s very similar to the cooked frosting I’ve made for years that came out of my trusted Southern Living cookbook.  OK, I have several…The Ultimate Southern Living Cookbook, to be exact.

This recipe was from the blogger’s friend, Pat, who lived in her neighborhood.

So here ya go…taste-tested and tested in my kitchen. Big Boss is gonna love this one!!  And he’s the guy who rakes the frosting off my cakes, dumps the icing in the trashcan, dumps the cake into a huge bowl and pours milk over the entire concoction. And smashes it all up. Ick.

This the exact recipe from Shawn at I Wash You Dry! I didn’t change a dotted i or a crossed t. The whole thing took about 15 minutes.

Pat’s Fluffy Brown Sugar Icing

Ingredients

• 1 cup brown sugar (packed)
• 1/4 cup water
• 1/2 cup corn syrup
• 4 egg whites
• 2 tsp vanilla

Instructions

1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
2. Meanwhile, beat egg whites until stiff.
3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
4. Let cool to room temp, then store covered in the fridge until ready to use.
5. Enjoy!