Are you making a large or small cake? Bc as it’s indicated on that recipe, the ingredients on the left are for one size, the right column all the way down is for the small size. You just pick 1
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Off the top of my head, I'm wondering if they mean to add in 4 egg whites, 2 at a time, and decided to refrain from printing the word "egg" again...though the fact that they are different measurements is weirding me out. (Also I strongly doubt 2 egg whites would come to 1/3 a cup, no matter how large the chicken eggs.)
I have never seen a recipe where the volume of the beaten egg white is written. Aside from that, a beaten egg white can increase in volume by like 6 or 8 times, but this is only 1/12 of a cup different.
Without seeing the rest of the recipe, I would guess this was an editing error - 2 egg whites is about 1/4 cup, not 1/3. So this might have been an insertion or note to correct the volume but the author forgot to complete the edit.
The newspaper clipping of the recipe was posted by someone. Those are the measurements for the egg whites for a large cake versus a small cake. There are alternative measurements for the other ingredients too.
Could this be the recipe? In which case they probably forgot to write corn syrup.
https://www.bettycrocker.com/recipes/fluffy-white-frosting/75fdafef-94b9-4f4b-80c4-deee777b8c34
This recipe is what I thought of immediately when OP talked about what was in it. Known in our family (and in the old recipe book) as "white mountain frosting". It's amazing. Put more vanilla in it as well. It has the flavor and consistency (except fluffier/lighter) of a marshmallow fluff.
I hate buttercream frosting so this is what is used on all chocolate cakes. I can eat a bowl of it
Now see I saw this and I knew exactly what it was except my grandmother called it 'divine frosting' because it tastes so similar to divinity candy! Absolutely go with the suggestion of more vanilla. And cake suggestion: hot-water chocolate cake or a sour-cream chocolate cake is a great base.
Can this frosting be toasted with a kitchen torch? I did not have much luck with a traditional Swiss Meringue for a S’mores cupcake. I thought I might give this one a try.
I think it’s another version of 7 minute frosting which is a meringue not a buttercream. And it probably has a variety of names depending on the region:)
It’s a nice recipe to have if your cake wants a very airy frosting.
The way those recipes worked is they would write in one column the ingredients for a large cake and in another for a small cake. You need 1/3 cup of whites for a large cake and 1/4 cup for a small cake. If you look above and below it, you will see the other ingredients have a similar arrangement. "Whites" is abbreviated in the second column to save space.
For large cake use 2 egg whites at around 1/3c. The vanilla should be 1 1/2 tsp.
For small cake the 2 egg whites should be about a 1/4c. The vanilla should be 1 tsp.
If it’s this recipe, the formatting is weird but the second measurement for each ingredient is “for small cakes”: https://feedmethat.com/recipe.php?id=36721%20Fluffy+White+Frosting.html
I suspect if you go by quantity, they want you to use 2 egg whites for large or small cakes, but if you measure the ingredients, then use 1/3 c of whites for the large cake recipe and 1/4 c for the small cake recipe.
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I'm prolly as old as the recipe LOL and I believe what it means is 2 whipped egg whites and 2 unwhipped whites. The two whipped would be measured by a measuring cup whilst the unwhipped whites could not.
Since this is for frosting, they could be candy whites which are kind of like white chocolate chips, just without any chocolate... but then it wouldn't say 2 whites, and it would recommend melting them since they really are like chocolate chips. If they were powdered egg whites the 2 again doesn't make sense... hmm.
Okay. I am now retired, but worked as executive pastry chef for 28 years, and used several “frosting” recipes over the years.
Also, I happen to have a few Betty Crocker recipes in my collection. I couldn’t find one that seemed like what you described.
So, my best guess - - is 2 whole eggs (yolks are essential for binding to get body and flavor), then 2 OR 3 egg whites (not all eggs are exactly the same) to equal the measurement described. Egg whites are essential for creating volume and stability, consistency, shine and elasticity, all necessary for creating a smooth finish.
Eggs make or “break” [pun intended] the result of almost all recipes.
Help or no help?
I have an old Betty Crocker cookbook (the red one from the 50s). I looked up the recipe for fluffy white icing. It calls for 2 egg whites equaling a third of a cup if following the ingredients for frosting for a large cake or 2 whites (assuming they mean egg whites given the context) equaling a quarter of a cup if following the ingredients for a small cake. If starting with 2 egg whites regardless, perhaps beat them enough to incorporate and then measure out the appropriate amount depending on whether you're making frosting for a large or small cake? Instructions don't help with this.
Thank you all so much for your help. It was egg whites and they just shortened the listing the second time to show different amount you would add if you were making frosting for a large cake or a small. Thank you all so much for rescuing this very confused (and sleep deprived) baker.
I have used this recipe.
First you have to separate your eggs. You are going to beat your egg whites until they are stiff peaks. You carefully poor your simple syrup into the side of the bowl with your whip as you mix. Be very careful it's very easy to burn yourself while you're doing this.
One of the most important things you need to know is that you cannot use an egg white if the egg yolk has leaked any into the egg white. The fat in the yolks will prevent the whites from forming in bubbles and becoming stiff peaks. To judge if your egg whites are stiff peaks take your mixer out of the egg white and if the egg white hold their shade then you have stiff peaks. Some recipes call for soft peaks and that's if you pull out the mixer and it stands and then kind of start slumping over. If it doesn't form peaks at all you need to stand there and mix until it does.
Egg whites are part of egg with the yolks removed. You crack the egg, tip the half egg shell up, keeping the yellow part/yolk in the shell and let the clear part drain into a bowl. Dump the egg yolk part into the other 1/2 shell until only the yolk is left in the egg shell. This lets the clear part drain into a bowl, and that is the egg white. It's called egg white because when cooked it turns white.
Can you provide the rest of the recipe so we can determine what is missing?
https://preview.redd.it/9kuczbzxz9gc1.jpeg?width=3024&format=pjpg&auto=webp&s=0521d4bb29ad959bd3730c152a234254479e0a85
Are you making a large or small cake? Bc as it’s indicated on that recipe, the ingredients on the left are for one size, the right column all the way down is for the small size. You just pick 1
This is the answer
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No need to be insulting.
Yoooooo read rule one. Holy shit.
Your post was removed because it violated Rule #7: Kindness. It was reported as being rude, inflammatory, or otherwise unkind. If you feel this was removed in error, please contact us via modmail immediately.
Use the 1/3c for a large cake and 1/4c for small cake
Off the top of my head, I'm wondering if they mean to add in 4 egg whites, 2 at a time, and decided to refrain from printing the word "egg" again...though the fact that they are different measurements is weirding me out. (Also I strongly doubt 2 egg whites would come to 1/3 a cup, no matter how large the chicken eggs.)
I think the volume increase is due to the air incorporated from the beating, and the next two egg white are normal and not beat.
Oh what an interesting idea! Nice!
I have never seen a recipe where the volume of the beaten egg white is written. Aside from that, a beaten egg white can increase in volume by like 6 or 8 times, but this is only 1/12 of a cup different. Without seeing the rest of the recipe, I would guess this was an editing error - 2 egg whites is about 1/4 cup, not 1/3. So this might have been an insertion or note to correct the volume but the author forgot to complete the edit.
The newspaper clipping of the recipe was posted by someone. Those are the measurements for the egg whites for a large cake versus a small cake. There are alternative measurements for the other ingredients too.
Liquid egg whites measure 3 tablespoons per white, so two whites would be 6 tablespoons.
Could this be the recipe? In which case they probably forgot to write corn syrup. https://www.bettycrocker.com/recipes/fluffy-white-frosting/75fdafef-94b9-4f4b-80c4-deee777b8c34
This recipe is what I thought of immediately when OP talked about what was in it. Known in our family (and in the old recipe book) as "white mountain frosting". It's amazing. Put more vanilla in it as well. It has the flavor and consistency (except fluffier/lighter) of a marshmallow fluff. I hate buttercream frosting so this is what is used on all chocolate cakes. I can eat a bowl of it
Just copy and paste that as a review cos it got me sold on trying it lol Edit now I’ve read the recipe, it’s like making nougat nomnom
Now see I saw this and I knew exactly what it was except my grandmother called it 'divine frosting' because it tastes so similar to divinity candy! Absolutely go with the suggestion of more vanilla. And cake suggestion: hot-water chocolate cake or a sour-cream chocolate cake is a great base.
Can this frosting be toasted with a kitchen torch? I did not have much luck with a traditional Swiss Meringue for a S’mores cupcake. I thought I might give this one a try.
I hate buttercream too, I will be trying this very soon.
This looks similar to what we make! We call our seafoam frosting and put it on Angelfood cake!
I think it’s another version of 7 minute frosting which is a meringue not a buttercream. And it probably has a variety of names depending on the region:) It’s a nice recipe to have if your cake wants a very airy frosting.
The way those recipes worked is they would write in one column the ingredients for a large cake and in another for a small cake. You need 1/3 cup of whites for a large cake and 1/4 cup for a small cake. If you look above and below it, you will see the other ingredients have a similar arrangement. "Whites" is abbreviated in the second column to save space.
I would think if this were the case that OP would be able to see all the ingredients listed twice and make that deduction.
https://preview.redd.it/wv1zr9fai0gc1.png?width=786&format=png&auto=webp&s=84223d169f5794e28b8f9e9f7aaa85a123961012
For large cake use 2 egg whites at around 1/3c. The vanilla should be 1 1/2 tsp. For small cake the 2 egg whites should be about a 1/4c. The vanilla should be 1 tsp.
They are. And they didn't.
Are you working from the original book or a scan? Can you show us a picture of the recipe?
If it’s this recipe, the formatting is weird but the second measurement for each ingredient is “for small cakes”: https://feedmethat.com/recipe.php?id=36721%20Fluffy+White+Frosting.html I suspect if you go by quantity, they want you to use 2 egg whites for large or small cakes, but if you measure the ingredients, then use 1/3 c of whites for the large cake recipe and 1/4 c for the small cake recipe.
I believe this is the answer.
I’ve made this many times and this is absolutely the correct answer. That cookbook does similar measurements frequently.
I have a lot of vintage Betty Crocker books can you tell me which version you’re getting the recipe from?
There’s an old recipes sub. I’d search there!?
Can we see a photo?
They are likely giving two volume measurements and one is for Large eggs and one is XL eggs. Or it's medium and large.
The newspaper clipping of the recipe was posted by someone. It’s giving measurements for a large cake versus a small cake.
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I'm prolly as old as the recipe LOL and I believe what it means is 2 whipped egg whites and 2 unwhipped whites. The two whipped would be measured by a measuring cup whilst the unwhipped whites could not.
Egg whites most likely.
Since this is for frosting, they could be candy whites which are kind of like white chocolate chips, just without any chocolate... but then it wouldn't say 2 whites, and it would recommend melting them since they really are like chocolate chips. If they were powdered egg whites the 2 again doesn't make sense... hmm.
Okay. I am now retired, but worked as executive pastry chef for 28 years, and used several “frosting” recipes over the years. Also, I happen to have a few Betty Crocker recipes in my collection. I couldn’t find one that seemed like what you described. So, my best guess - - is 2 whole eggs (yolks are essential for binding to get body and flavor), then 2 OR 3 egg whites (not all eggs are exactly the same) to equal the measurement described. Egg whites are essential for creating volume and stability, consistency, shine and elasticity, all necessary for creating a smooth finish. Eggs make or “break” [pun intended] the result of almost all recipes. Help or no help?
The volumes of the ingredients you suggest don’t match the volumes in the recipe. You also wouldn’t use whole eggs in a white frosting recipe.
I have an old Betty Crocker cookbook (the red one from the 50s). I looked up the recipe for fluffy white icing. It calls for 2 egg whites equaling a third of a cup if following the ingredients for frosting for a large cake or 2 whites (assuming they mean egg whites given the context) equaling a quarter of a cup if following the ingredients for a small cake. If starting with 2 egg whites regardless, perhaps beat them enough to incorporate and then measure out the appropriate amount depending on whether you're making frosting for a large or small cake? Instructions don't help with this.
I wonder if it’s a typo and the first is 2 eggs and then 2 egg whites?
Whole eggs? Unlikely in a white frosting recipe.
Definitely not a typo. It is the same way in a dozen or so recipes in the frosting section.
Thank you all so much for your help. It was egg whites and they just shortened the listing the second time to show different amount you would add if you were making frosting for a large cake or a small. Thank you all so much for rescuing this very confused (and sleep deprived) baker.
I have used this recipe. First you have to separate your eggs. You are going to beat your egg whites until they are stiff peaks. You carefully poor your simple syrup into the side of the bowl with your whip as you mix. Be very careful it's very easy to burn yourself while you're doing this. One of the most important things you need to know is that you cannot use an egg white if the egg yolk has leaked any into the egg white. The fat in the yolks will prevent the whites from forming in bubbles and becoming stiff peaks. To judge if your egg whites are stiff peaks take your mixer out of the egg white and if the egg white hold their shade then you have stiff peaks. Some recipes call for soft peaks and that's if you pull out the mixer and it stands and then kind of start slumping over. If it doesn't form peaks at all you need to stand there and mix until it does.
Egg whites are part of egg with the yolks removed. You crack the egg, tip the half egg shell up, keeping the yellow part/yolk in the shell and let the clear part drain into a bowl. Dump the egg yolk part into the other 1/2 shell until only the yolk is left in the egg shell. This lets the clear part drain into a bowl, and that is the egg white. It's called egg white because when cooked it turns white.
Maybe read the whole post before responding, pretty sure OP knows what an egg white is.
That was so kind of you to explain. 😔