Icing

Name: Icing
Ingredients: 2 egg whites; 1 1/2 cups sugar; 5 tablespoons cold water; 2 tablespoons light corn syrup; 1 cup miniature marshmallows; 1 cup or 3 1/2-ounce can shredded coconut; 1 cup chopped pecans

December 14, 2011

Ingredients

2 egg whites

1 1/2 cups sugar

5 tablespoons cold water

2 tablespoons light corn syrup

1 cup miniature marshmallows

1 cup or 3 1/2-ounce can shredded coconut

1 cup chopped pecans

Preparation

Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Paula Deen's Kitchen Classics

TagsIcing Dessert Coconut Fruit Pecan Nut Gluten Free Dairy Free Vegetarian Quick Simmer Stand Mixer Electric Mixer Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.