Ingredients
-
1/2
-
1/4
-
2
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
White Mountain Frosting,A wonderfully light, fluffy frosting that is sure to compliment any cake, from the pages of my Betty Crocker cookbook! Take a look at the variations too! (Prep time and cook time are guesstimates). for two 8-9″ layers or one 13 x 9″ cake,This has got to be the easiest and best white fluffy frosting I have made oe eaten,Easy easy! And has that oh so smooth texture. Wonder how easily it doubles?
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Steps
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1
Done
|
Combine Sugar, Corn Syrup, and Water in Small Saucepan. |
|
2
Done
|
Cover; Heat to Rolling Boil Over Medium Heat. |
|
3
Done
|
Remove Cover and Boil Rapidly, Without Stirring, to 242 F on Candy Thermometer. |
|
4
Done
|
as Mixture Boils, Beat Egg Whites Until Stiff Peaks Form. |
|
5
Done
|
Pour Hot Syrup Very Slowly in a Thin Stream Into the Beaten Egg Whites, Beating Constantly on Medium Speed. |
|
6
Done
|
Beat on High Speed Until Stiff Peaks Form. |
|
7
Done
|
Add Vanilla During Last Minute of Beating. |
|
8
Done
|
Variations: Add 1/4 Cup Sifted Cocoa For Cocoa Frosting, Folding in Till Blended; For Lemon Frosting Substitute 1 Tbsp Lemon Juice For the Vanilla and Add 1/4 Tsp. |
|
9
Done
|
Grated Lemon Peel and 10 Drops of Yellow Food Coloring; For Pink Mountain Frosting, Sustitute Maraschino Cherry Juice For the Water; For Satiny Beige Frosting Substitute Brown Sugar (packed) For the Granulated Sugar and Decrease Vanilla to 1/2 Tsp. |
