Loading

COLONNADE ICING Recipe

Submit A Photo
Reviewed By dwtaylor
"does this recipe need to be refrigerated after put on a cake? Great recipe ... read full review"
Share this!
Facebook
Google+
Ingredients
  • 4 1/2 cups sugar
  • 1 cup water
  • 6 tablespoons white corn syrup
  • 6 egg whites, beaten stiff
  • 1/3 cup confectioners sugar
Directions
Mix sugar, water and corn syrup and cook to soft ball stage, 238 degrees on a candy thermometer. Add slowly to egg whites, which have been beaten stiff but not dry, beating thoroughly until the icing is like cream. Add confectioner's sugar. This is a soft on the inside, crusty on the outside icing that never fails. Leftovers may be refrigerated, then heated in warm water to lukewarm and used as needed. Good on chocolate, yellow or white cake.
Similar Recipes
Strawberry Sauce Cooked
cornstarch
fresh strawberries
sugar
Powdered Sugar Icing
butter
Food coloring
light corn syrup
powdered sugar
Strawberry Sauce Fresh
fresh strawberries
Loading

COLONNADE ICING Recipe Reviews

colonnade icing

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
dwtaylor
Rating of 5 out of 5.0 stars
Reviewed By
"does this recipe need to be refrigerated after put on a cake? Great recipe makes a lot I could have iced four cakes."
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2017 Tecstra Systems, All Rights Reserved, RecipeTips.com