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.
Calories 822 Calories from Fat 1
% Daily Value*
Total Fat 0.15 g0.23%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 67.6 mg2.8%
Total Carbohydrates 211 g70.2%
Dietary Fiber 0 g
Sugars 182.2 g
Protein 2 g4.2%
Vitamin A Vitamin C
Calcium 1.1% Iron 0.2%
*Based on a 2000 Calorie diet