Return to Main Recipes Page/Return to Home Page
1 cup sugar
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
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