Tuesday, August 4, 2009

White Mountain Frosting

I made this icing as a child many times. It is so delicious. Last week when I visited my parent's I found the recipe card in her box! And the best thing is the recipe is still in my handwriting.

2 large egg whites
1/4 c light corn syrup
1/2 c granulated sugar
2 tbsp water
1 tsp vanilla extract
Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F (115°C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cakes.

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