Combine sugar and water in small saucepan. Cook over medium heat, stirring until sugar is dissolved. Cover and bring to a boil. Remove cover. Cook until syrup reaches 234° - 242° or forms a soft ball when dropped into very cold water. Beat egg whites, cream of tartar and salt in large mixing bowl until moist, stiff peaks are formed. Pour hot syrup in a thin stream on egg whites. Beat constantly with electric mixer (high speed) until frosting holds stiff peaks. Stir in flavoring. Yields filling and frosting for 8 or 9-inch layer cakes.
NOTE: Great on chocolate cake!
Ingredients
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1 1/2 cups brown sugar
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1/2 cup water
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3 egg whites
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1/8 teaspoon cream of tartar
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1/8 teaspoon salt
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1 teaspoon vanilla
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