Lady Baltimore cake icing

    30 min

    A creamy meringue icing for the American classic Lady Baltimore cake. Use sweet sherry instead of vanilla for a more 'adult' flavour, with more zing.

    17 people made this

    Serves: 16 

    • 400g caster sugar
    • 80ml water
    • 4 tablespoons golden syrup
    • 1/8 teaspoon salt
    • 4 egg whites
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In medium saucepan measure in sugar, water, golden syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage (115 degrees C on a sugar thermometer) without stirring (it should fall from spoon in a thin thread).
    2. Beat egg whites and cream of tartar until stiff peaks form; do this shortly before sugar mixture has reached the soft ball stage. When ready, pour sugar mixture in a thin stream over stiff egg whites, being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.

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    Reviews in English (13)


    It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes.  -  24 Jul 2009  (Review from Allrecipes US | Canada)


    I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake!  -  06 Sep 2002  (Review from Allrecipes US | Canada)


    This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome!  -  23 Jan 2009  (Review from Allrecipes US | Canada)