INGREDIENTS
- 1/3 cup (75g) water
- 1 cup (200g) sugar
- 1/4 teaspoon Cream of Tartar or 1 Tablespoon (15g) white corn syrup
- 2 egg whites
- 1 teaspoon (4g) vanilla extract
INSTRUCTIONS
- Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
- Use a separate bowl to separate the eggs. You will be using only the whites and if a yolk happens to break and gets mixed in, the recipe will not work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites.
- In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don’t want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved.
- Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up).
- The frosting should be used right away as it set up rather quickly. The frosting does not become hard but does form a slight crust. The cake can be kept at room temperature or refrigerated. Leftover frosting can be stored in the refrigerator and remixed, it will still taste good but will be softer and will not hold a stiff peak.
- Makes 5 cups frosting
- Recipe can be doubled
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