A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.
2 cups white sugar
⅓ cup water
¼ cup corn syrup
⅛ teaspoon salt
4 egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Dessert
Directions
In medium saucepan measure in sugar water corn syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage 240 degrees F (115 degrees C) without stirring. It should fall from spoon in a thin thread.
Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready pour syrup in a thin stream over stiff egg whites being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.
Nutritional Information
Lady Baltimore Frosting
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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