WHITE MOUNTAIN FROSTING
1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla
Combine sugar, corn syrup and water in a small saucepan; cover. Heat to
boiling; uncover; boil gently without stirring, until mixture registers 242
degrees on a candy thermometer or until a small amount of the hot syrup falls,
threadlike, from spoon.
While syrup cooks, beat egg whites with cream of tartar in a large bowl
with electric mixer until stiff peaks form when beaters are removed. Pour hot
syrup into egg whites in a very thin stream, beating all the time at high
speed, until frosting is stiff and glossy. Beat in the vanilla. Makes enough to
frost two or three 8 inch cake layers.
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