| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Frostings, Collector, Kate, Smith |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites; unbeaten |
| 1 1/2 |
c |
Sugar |
| 5 |
tb |
Water |
| 1 1/2 |
ts |
Light corn syrup |
| 1 1/2 |
tb |
Burnt sugar syrup; see below |
INSTRUCTIONS
USE UP TO 2 TB OF ABOVE
Combine all ingredients in the top of a double boiler, beating with a
rotary egg beater until thouroughly mixed. Place over rapidly boiling
water, beat constantly with rotary egg beater, and cook 7 minutes, or until
frosting will stand in peaks. Remove from boiling water and beat until
thick. Makes enough for tops and sides of two 9-inch layers. To make Burnt
sugar syrup, place 1/2 cup sugar in heavy skillet over medium flame. Stir
constantly as sugar melts, then becomes dark mahogany color, and smokes
noticeably. Remove at once from fire, add VERY SLOWLY 1/3 cup hot water,
and stir until dissolved.
Cool. Measure 1 1/2 to 2 Tablespoons for frosting.
Store remaining burnt sugar syrup in a jar to use for cakes and frostings.
Kate Smith Collection Published 1940 by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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