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Boiled frosting
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| Artist: |
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| Categories: |
Cakes, Desserts, Icings & Frostings |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Sugar | | 1/2
| tsp | Light corn syrup | | 2/3
| cup | Water, boiling | | | 2 ea Egg whites, stiffly beaten | | 1
| tsp | Vanilla |
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Procedures:
| 1 | Combine sugar, corn syrup, and water. | | 2 | Bring quickly to a boil, stirring only until sugar is dissolved. | | 3 | Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon ( 240 °F).. | | 4 | Pour syrup in fine stream over egg whites, beating constantly. | | 5 | Add vanilla. | | 6 | Continue beating with rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. | | 7 | Use wooden spoon when too stiff for beater. | | 8 | Makes enough frosting to cover tops and sides of two 9-inch layers. | | 9 | Kate smith collection 1940 published by general foods corp |
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