Colonnade icing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Sugar |
| 1 | cup | Water |
| 6 | tablespoons | Light corn syrup |
| 6 | Egg whites; beaten stiff | |
| ½ | cup | Confectioner's sugar |
Directions
Cook 4-½ cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioner's sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails.
Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake.
MRS ELTON BATCHELOR (SUE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .