| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Frostings, Cakes, Katesmith | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/2 | ts | Light corn syrup |
| 2/3 | c | Water;boiling |
| 2 | Egg whites; stiffly beaten | |
| 1 | ts | Vanilla |
INSTRUCTIONS
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. 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 deg. F.). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. Makes enough frosting to cover tops and sides of two 9-inch layers. Kate Smith Collection 1940 Published by General Foods Corp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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