This frosting is made from brown sugar, evaporated milk, and miniature marshmallows. You can dust the frosting with coconut. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1971.
Quick Boiled Frosting
Quick Boiled Frosting
You don't always have to reach for a can of frosting, you can make your own at home with our recipe.
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Servings: 8
Calories: 128kcal
Ingredients
- 1 cup brown sugar firmly packed
- 1/8 teaspoon vanilla
- 1/4 cup evaporated milk
- 2/3 cup miniature marshmallows
Instructions
- Stir sugar, vanilla and milk together until sugar dissolves. Place over medium heat and boil for four minutes. Remove from heat and add marshmallows, mixing until dissolved. Will cover at 9 x 13 inch cake (Sprinkle coconut over the top if desired.)
Nutrition
Calories: 128kcal | Carbohydrates: 31g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 60mg | Sugar: 29g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.2mg
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Heather
I agree with Stephanie that you need to be careful about frosting before you freeze. It is much easier to frost when the cake has been defrosted back to room temp. I would do that. Otherwise you would need to worry about more than the frosting – you would need to worry about how the cake will hold up underneath it during defrosting
caroline
Can the cake be frozen with the frosting? Does it get watery after freezing?
Stephanie
I would not advise frosting a cake and then freezing it. You can freeze most cakes just fine, but frost them before serving.