Boiled White Icing

Boiled White Icing Categories: Cakes, Chocolate

2 c Sugar 1 c Water 2 tb Light corn syrup 2   Egg whites 1/8 ts Salt 1/8 ts Cream of tartar 1 ts Vanilla

ix sugar, water and syrup and cook, stirring often, until sugar is dissolved. Boil until syrup reaches soft ball stage, 234~, on a candy thermometer. Beat eggs with salt until frothy. Add 1/3 of boiling syrup to the egg whites in a thin stream, beating constantly. Then return syrup to heat and cook a little more. Add second third of boiling syrup in the same manner. Place remainder of syrup on heat to reach crack stage, about 290~; add to egg whites. Add cream of tartar and vanilla. Whip until creamy. If icing gets too hard and stiff, add a few drops of water at a time until it is right consistency for smooth spreading.

Enjoy.

Contributed by :

 * World Recipes Y-Group