1/2 cup sugar
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla
Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.
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