All Round Icing
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Combine sugar, corn sirup and water.
Cook to 240°-242° F. or soft ball stage.
Pour over stiffly beaten egg-whites while beating constantly.
Add vanilla and beat until almost cold and stiff enough to hold its shape.
Spread on cake.
This icing may be kept in covered jar for a week.
If necessary soften with boiling water.
Makes enough to fill and frost a 3 layer cake generously.