| 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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