White Mountain Frosting
* Exported from MasterCook *
White Mountain Frosting
Recipe By : The New Doubleday Cookbook, 1975
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Frosting And Fillings
Amount Measure Ingredient -- Preparation Method
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3/4 c sugar
1/4 c light corn syrup
1/4 c water
3 egg whites -- at room temperature
1 tsp vanilla extract -- or 1/2 t. almond
Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy thermometer, partially cover pan, and bring to a boil over moderate heat. Remove cover and boil without stirring until the thermometer reads 240F-242F.
Just before syrup reaches temperature, beat egg whites until soft peaks form. When syrup reaches temp., set mixer at high speed and pour syrup into egg whites in a slow, thin stream. Continue beating until glossy and firm enough to hold its shape. Beat in vanilla.
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NOTES : Lemon or orange: Substitute lemon or orange juice for the water and flavor with 1/2 tsp. lemon or orange extract and the finely grated rind of a lemon or an orange.
Marble mountain:Just before spreading swirl in 1 91 oz.) square coarsely grated unsweetened chocolate or 1 (1 oz) envelope no-melt chocolate.
Maple mountain: Use 3/4 c. firmly packed brown sugar instaed of granulated and use maple flavoring instead of vanilla
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