Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Egg whites; unbeaten |
1½ cup | Sugar |
5 tablespoons | Water |
1½ teaspoon | Light corn syrup |
1½ tablespoon | Burnt sugar syrup; see below |
USE UP TO 2 TB OF ABOVE
Combine all ingredients in the top of a double boiler, beating with a rotary egg beater until thouroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick. Makes enough for tops and sides of two 9-inch layers. To make Burnt sugar syrup, place ½ cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add VERY SLOWLY ⅓ cup hot water, and stir until dissolved.
Cool. Measure 1½ to 2 Tablespoons for frosting.
Store remaining burnt sugar syrup in a jar to use for cakes and frostings.
Kate Smith Collection Published 1940 by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini