This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
3 cups white sugar
½ cup light corn syrup
¾ cup water
2 egg whites
1 teaspoon vanilla extract
⅛ teaspoon almond extract
½ teaspoon salt
Dessert
Directions
Cook sugar corn syrup and water in a saucepan over low heat stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
Beat egg whites in a large mixing bowl with the vanilla extract almond extract and salt until stiff but not dry.
Pour hot syrup in a slow steady stream over beaten egg whites beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss about 10 minutes. If necessary thin with a few drops of cream.
Nutritional Information
Fondant Frosting
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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