| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 2/3 | c | Firmly packed light brown sugar |
| 1/4 | c | Light corn syrup |
| 1 | Egg white | |
| 1/8 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 2 | tb | Water |
| 1 | ts | Vanilla |
INSTRUCTIONS
enough to fill and frost a 9" (2 layer) cake (16 serv) Combine all ingredients except vanilla in the top of a double boiler, set over boiling water, and beat with a rotary beater or portable electric mixer until mixture stands in peaks. Off heat, add vanilla and continue beating until mixture will hold deep swirls. Use at once. 50 cal. per serving. This is an old-fashioned frosting - I remember my mother making it often, but I haven't done it for years. She also made the White Mountain frosting and at Christmas would add crushed peppermint canes and red coloring to make a pink peppermint frosting. I suppose she also used oil of peppermint in it - but I'm sorry I can't remember. I would follow the variation for 7-minute frosting to be on the safe side. Nancy - hope you enjoy taking cakes to family gatherings this summer and hope these recipes are of some help. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on May 23, 1999, converted by MM_Buster v2.0l.
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