White cake icing

Yield: 12 Servings

Measure Ingredient
3 cups Sugar
⅛ teaspoon Cream of tartar, (scant)
¾ cup Water
6 Whole egg whites, beaten stiff

Put all ingredients in a pan with a candy thermometer (cover with foil until it is boiling good).

Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.

Pour syrup slowing into egg whites (while still beating) ⅓ at a time.

Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.

Recipe by: Nannie Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@...> on Mar 25, 1997

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