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  Sugar 2 Cup (32 tbs)
  Molasses 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Egg whites 2
  Salt 1⁄8 Teaspoon
  Vanilla 3⁄4 Teaspoon
  Lemon extract 1⁄4 Teaspoon
  Chopped walnuts/Pecans 1 Cup (16 tbs)

1. Combine the sugar, molasses and water in a saucepan. Heat, stirring constantly, until the sugar is dissolved and the mixture is boiling. Boil without stirring about 3 minutes or until the mixture forms a soft ball when a little is dropped into a cup of cold water, 238° F.
2. Beat the egg whites with the salt until stiff; slowly pour the hot syrup in a thin stream over the eggs, beating constantly.
3. Add the flavoring and beat until the mixture is a proper consistency to spread.
4. Fold in the chopped nuts.
5. Spread over cake with back of spoon or broad knife, leaving a rough surface. Frosting or icing for 2 8-inch square cakes, or 24 cupcakes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3416 Calories from Fat 1442

% Daily Value*

Total Fat 161 g248.1%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 359.3 mg15%

Total Carbohydrates 461 g153.6%

Dietary Fiber 25.4 g101.6%

Sugars 426 g

Protein 49 g97.4%

Vitamin A Vitamin C

Calcium 27% Iron 59.6%

*Based on a 2000 Calorie diet

Molasses Frosting Recipe