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White Mountain Cream Frosting (P, KLP, TNT)
Source: The Fannie Farmer Cookbook
Yield: Enough to fill and frost an 8- or 9-inch 2-layer cake

1 cup sugar
1/3 cup water
1/8 tsp. cream of tartar (I've made it without)
1/8 tsp. salt
2 egg whites
1 tsp. vanilla

Mix the sugar, water, cream of tartar, and salt in a heavy-bottomed pan. Bring to a boil and boil without stirring until the mixture reaches 240°F, or the "medium soft-ball stage." (I always use a thermometer).

Beat the egg-whites until stiff, then pour the 240°F sugar syrup over them in a slow, thin stream, beating constantly until thick enough to spread. Stir in the vanilla.

Poster's Notes: You can add some cocoa or unsweetened chocolate to this recipe, though we really like the contrast of fluffy white frosting on dark chocolate cake--it brings back memories of my bubby coming to visit on Sunday nights with a large sheet cake with boiled frosting, and maraschino cherries, covered by waxed paper held up by toothpicks.

Here's my favorite frosting recipe from the Fannie Farmer cookbook. It's also a good way to use up the egg whites left over from glazing your challah.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A