Fluffy White Icing
|Sugar||3⁄4 Cup (12 tbs)|
|Corn syrup||6 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
Combine sugar, water and corn syrup in saucepan.
Cover and bring to a full boil.
Remove cover and cook to 242 degrees on candy thermometer or until syrup spins a 6- to 8-inch thread when dropped from the tines of a fork.
Beat egg whites stiff just before syrup is ready.
Pour hot syrup in a thin stream into beaten egg whites, beating constantly with rotary beater.
Continue beating until frosting holds peaks.
Blend in vanilla.