Date: Sun, 23 May 1999 10:47:37 -0700
From: "Richard M. Swanson" (email@example.com)
White Mountain Frosting - A fluffy white frosting you don't have to beat on
the stove. Enough to fill and frost a 9": (2-layer) cake. 16 servings
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup water
3 egg whites, at room temperature
1 tsp. vanilla extract or 1/2 tsp. almond extract
Mix sugar, corn syrup, and water in a small, heavy saucepan, insert candy
thermometer, partially cover pan, and bring to a boil over moderate heat.
Remove cover and boil WITHOUT stirring until thermometer register 240F-242F
or until a drop on the tip of a spoon will spin a 6"-8" thread. Just before
syrup reaches proper temperature, begin beating egg whites with an electric
mixer until soft peaks form. When syrup reaches correct temperature, set
mixer at high speed and pour syrup into whites in a slow thin stream.
Continue beating until glossy and firm enough to hold a shape. Beat in
55 cal; per sv.
Variations: prepare as directed but substitute lemon or orange juice for
the water and flavor with 1/2 tsp. lemon or orange extract and the finely
grated rind of 1 lemon or orange.
Maple Mountain Frosting: Prepare as directed and just before spreading
swirl in 1 oz. square coarsely grated unsweetened chocolate to create a
marbleized effect 65 cal. per sv.
Maple Mountain Frosting: use 3/4 cup firmly packed light brown sugar
instead of granulated and substitute 1 tsp. maple flavoring for vanilla.
55 cal. per Sv.