Yield: 1 batch
|¾ cup||Brown sugar|
|⅓ cup||Hot water|
|\N pinch||Cream of tartar|
|3 larges||Egg whites|
Will make enough frosting for one 8 inch 2 or 3 layer cake or one 9 inch 2 layer cakes
Mix together the brown and white sugars and add hot water and the cream of tartar. Cover the pan and bring slowly to simmering stage.
Now uncover and cook until syrup spins a long thread 250 - 255 on candy thermometer. Remove from heat.
Beat egg whites stiff and when syrup has stopped bubbling, pour the syrup over the egg whites in a fine stream, beating all the while.
Continue to beat until mixture holds its shape and doesn't run. It will be very fluffy. Add the vanilla.
Ladies Home Journal Cookbook, 1960 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 09-29-95