| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Frosting | 1 | Servings | |
INGREDIENTS
| 4 1/2 | c | Sugar |
| 1 | c | Water |
| 6 | tb | Light corn syrup |
| 6 | Egg whites; beaten stiff | |
| 1/2 | c | Confectioner's sugar |
INSTRUCTIONS
Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioner's sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails. Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake. MRS ELTON BATCHELOR (SUE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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