Title: Boiled White Icing
Categories: Cakes, Chocolate
Yield: 1 servings
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. Ice the top and sides of
a chocolate cake or 1, 2, 3, 4 Cake.
