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Fluffy White Icing

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  Sugar 3⁄4 Cup (12 tbs)
  Water 3 Tablespoon
  Corn syrup 6 Tablespoon
  Egg whites 3
  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.

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