Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
4 tablespoons | Water, cold |
1 \N | Egg white, beaten |
1 teaspoon | Vanilla |
Add the water to the sugar and boil until the syrup spins a thread.
Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade.