White Mountain Frosting 4 Recipe

  • 3 cups granulated sugar
  • 1 cup water
  • 1/4 teaspoon cream of tartar
  • 3 egg whites
  • 1 pinch salt
  • 1 teaspoon vanilla
Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F. Or until the syrup spins a long thread when dripped from spoon.

Beat egg whites until stiff. Pour a thin, slow stream of the syrup into the egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

Frost quickly as the frosting sets up.

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