| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Frosting |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Light corn syrup or |
| 1/2 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Cold water |
| 1 |
ds |
Salt |
INSTRUCTIONS
From: Jennifer Getty <pixel39@skypoint.com>
Date: Wed, 14 Aug 1996 11:34:40 -0500 (CDT)
In top of double boiler combine whites, sugar, corn syrup or cream of
tartar, water, and salt but do not place over boiling water. Beat 30
seconds at low speed of electric mixer. Place over boiling water.
Cook, beating constantly, until stiff peaks form (about 7 minutes). Don't
overcook. Remove from boiling water. Add vanilla, beat until spreading
consistency, about 2 minutes. Frosts 2 8- or 9-inch cake layers.
Chocolate option: fold in 2 ounces melted and cooled unsweetened chocolate,
just before frosting cake.
Alternately, one could also substitute pareve margarine for the butter in a
buttercream, but I don't know how that affects the taste.
JEWISH-FOOD digest V96 #001
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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