Difference between revisions of "Boiled White Icing"
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RealRecipes (talk | contribs) m (Text replace - "* [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] " to "<ref>"World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes</ref>") |
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[[Category:Light corn syrup Recipes]] | [[Category:Light corn syrup Recipes]] | ||
[[Category:World Recipes]] | [[Category:World Recipes]] | ||
Revision as of 13:55, 31 March 2012
Boiled White Icing
Categories: Cakes, chocolate
- 2 c sugar
- 1 c water
- 2 tb light corn syrup
- 2 egg Whites
- 1/8 ts salt
- 1/8 ts cream of tartar
- 1 ts vanilla
Ix sugar, water And Syrup And Cook, Stirring Often, UntilSugar is Dissolved. Boil Until Syrup Reaches Soft BallStage, 234~, on a Candy Thermometer. Beat eggs With SaltUntil Frothy. Add 1/3 of Boiling Syrup to The egg Whites InA Thin Stream, Beating Constantly. Then Return Syrup ToHeat And Cook a Little More. Add Second Third of BoilingSyrup in The Same Manner.
Place Remainder of Syrup on Heat to Reach Crack Stage,About 290~; Add to egg Whites. Add cream of tartar AndVanilla. Whip Until Creamy. if Icing Gets Too Hard AndStiff, Add a Few Drops of water at a Time Until it is Right Consistency For Smooth Spreading.
Enjoy.
contributed by :
- ↑ "World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes
