24 ounces granulated sugar
1 cup hot water
10 ounces pasteurized egg whites (about 9 whole)
3 ounces powdered sugar, sifted
8 ounces powdered sugar, sifted
1 tablespoon vanilla
1. Combine sugar and water. Boil without stirring to soft ball stage (238°F).
2. Beat egg whites until frothy, using wire whip attachment.
3. Add 3 oz powdered sugar to egg whites and beat on high speed to consistency of meringue.
4. Add hot syrup slowly and continue beating until mixture is thick and creamy.
5. Add 8 oz powdered sugar and vanilla. Beat until smooth. Add more sugar if necessary to make icing hold its shape when spread.
Yield: 2 1/2 quarts
VARIATIONS:
Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz butter or margarine. When slightly cool, pour over white icing to form a design.
Candied Fruit Icing. Add 8 oz chopped candied fruit.
Chocolate Icing. Add 8 oz melted chocolate.
Coconut Icing. Frost cake. Sprinkle with 4 oz dry shredded coconut.
Maple Nut Icing. Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.
Maraschino Cherry Icing. Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.
Peppermint Icing. Add 8 oz finely crushed peppermint candy.
1 cup hot water
10 ounces pasteurized egg whites (about 9 whole)
3 ounces powdered sugar, sifted
8 ounces powdered sugar, sifted
1 tablespoon vanilla
1. Combine sugar and water. Boil without stirring to soft ball stage (238°F).
2. Beat egg whites until frothy, using wire whip attachment.
3. Add 3 oz powdered sugar to egg whites and beat on high speed to consistency of meringue.
4. Add hot syrup slowly and continue beating until mixture is thick and creamy.
5. Add 8 oz powdered sugar and vanilla. Beat until smooth. Add more sugar if necessary to make icing hold its shape when spread.
Yield: 2 1/2 quarts
VARIATIONS:
Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz butter or margarine. When slightly cool, pour over white icing to form a design.
Candied Fruit Icing. Add 8 oz chopped candied fruit.
Chocolate Icing. Add 8 oz melted chocolate.
Coconut Icing. Frost cake. Sprinkle with 4 oz dry shredded coconut.
Maple Nut Icing. Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.
Maraschino Cherry Icing. Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.
Peppermint Icing. Add 8 oz finely crushed peppermint candy.
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