White Cake Icing

  • on January 19, 2007
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Ingrients & Directions


3 c Sugar
1/8 ts Cream of tartar, (scant)
3/4 c Water
6 Whole egg whites, beaten
-stiff

Put all ingredients in a pan with a candy thermometer (cover with foil
until it is boiling good).

Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.
Pour syrup slowing into egg whites (while still beating) 1/3 at a time.

Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.


Yields
12 Servings

Article Categories:
Cakes

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