Editor's note: This recipe is reprinted with permission from Cakes for Kids, by Matthew Mead. You'll need to make two batches of this frosting to create Mead's Host of Ghosts .
This frosting is perishable, so make it the day you plan to serve the cake and refrigerate any leftovers after the party. The recipe makes enough frosting to cover the tops and sides of two 8-inch or 9-inch cake layers or one 10-inch tube cake, with some extra.
Recipe information
Yield
Makes 4 cups
Ingredients
Equipment:
Preparation
Step 1
1. Combine the sugar, water, egg whites, and cream of tartar in the top of a double boiler. Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine.
Step 2
2. Boil a small amount of water in the bottom of the double boiler. Place the top of the double boiler, with the frosting ingredients, on top. Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 7 minutes, or until the frosting forms stiff peaks when the beaters are lifted. Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract. Beat the frosting for 2 to 3 minutes more, or until it is spreadable. Allow the frosting to cool; it should be slightly warm or at room temperature when you use it. Discard any leftovers. Store frosted cake in a cool, dry place until ready to serve.
