Description
This recipe is quite old, and belonged to my mother.
Ingredients
- 1 cup white sugar
- ⅓ cup water
- 1 tablespoon light corn syrup
- ⅛ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar
Instructions
- Combine sugar
- water
- corn syrup
- and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan)
- or reaches 238 – 242 degrees F (114 – 117 degrees C).
- In a large bowl
- beat egg whites with a mixer until they are stiff
- but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy
- and will hold its shape. Add vanilla
- and beat until blended. If icing does not seem stiff enough
- beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Servings: 12