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1/2 cup water
Place water, corn syrup, sugar, cream of tartar, and salt in a saucepan. Stir over medium heat until sugar is completely dissolved, forming a syrup.
Place egg whites in a very clean and grease-free bowl of an electric mixer. With wire whip attachment, turn mixer to high speed and whip until egg whites begin to hold shape, about 45 seconds.
Continuing on high speed, gradually add hot syrup in a thin, steady stream, about 1 to 1-1/2 minutes. Add vanilla and continue whipping about 5 minutes or until frosting loses gloss and stands in stiff peaks. Use immediately.
Poster's Notes:
Posted by Dalia Rosenberg
Nutritional Info Per Serving: N/A
1-1/2 tbsp. light corn syrup
1-1/2 cups sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1-1/2 teaspoons vanilla extract
This frosting is a very nice alternative to your basic Buttercream frosting. The beaten egg whites give the frosting a light and airy texture. A great frosting for a birthday cake....