Saturday, June 11, 2011

WHITE MOUNTAIN FROSTING

1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 large egg whites
1 tsp vanilla flavoring

In a small saucepan, combine the sugar, corn syrup, and water. Cover, heat to a rolling boil over medium heat. Remove the cover, insert candy thermometer and boil rapidly without stirring to 242 degrees. If you don't have a candy thermometer, cook until syrup spins about a 6-inch thread when dropped from a spoon.

While mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites while beating constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla during the last minute or so of beating.

Use to frost your favorite cake with this soft fluffy icing.

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