White Mountain Frosting

Ingredients

• ½ cup sugar
• ¼ cup light corn syrup
• 2 tablespoons water
• 2 egg whites (¼ cup)
• 1 teaspoon vanilla

Directions

1. Combine sugar, corn syrup and water in small saucepan.
2. Cover; heat to rolling boil over medium heat.
3. Remove cover and boil rapidly, without stirring, to 242 degrees on candy thermometer (or until small amount of mixture spins a 6- to 8-inch thread when dropped from a spoon).
4. As mixture boils, beat egg whites until stiff peaks form.
5. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
6. Beat on high speed until stiff peaks form; add vanilla during last minute of beating.

Variations

• Cocoa Frosting: Sift ¼ cup cocoa over frosting and gently fold in until blended.
• Lemon Frosting: Substitute 1 tablespoon lemon juice for the vanilla and add ¼ teaspoon grated lemon peel and 10 drops yellow food color during last minute of beating.
• Pink Mountain Frosting: Substitute maraschino cherry juice for the water.
• Satiny Beige Frosting: Substitute brown sugar (packed) for the granulated sugar and decrease vanilla to ½ teaspoon.