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Ingredients
- 1Â 1/2 c. Sugar
- 1/2 c. Water
- 2 lrg Egg whites
- 1/2 tsp Cream of tartar
- 1/2 tsp Lemon extract
Directions
- This recipe uses a candy thermometer.
- In a 1-qt saucepan with a tight-fitting lid, combine the sugar and water. Place over low heat, stirring constantly, till sugar is dissolved.
- Cover saucepan and bring mix to a boil. Boil 5 min; this will dissolve any crystals which have formed on sides of pan. Uncover and put candy thermometer in place. Continue cooking without stirring till mix reaches 230 degrees (thread stage). While cooking use pastry brush dipped in water to wash down sides of pan to remove the crystals which form.
- Meanwhile beat till frothy the egg whites and cream of tartar. Beat till stiff, but not dry, peaks are formed. Continue beating egg whites while pouring the warm syrup over them in a steady thin stream. Don't scrape syrup from bottom and sides of pan. After all the syrup is added, continue beating for 2-3 min or possibly till frosting is very thick and forms rounded peaks and hold its shape. Using the least possible amount of strokes, mix in the lemon extract. Can also use other flavors instead of lemon. Sufficient to frost sides and tops of three 8-inch cake layers. Jo Merrill, recipe
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 1203 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 115mg | 5% |
| Potassium 364mg | 10% |
| Total Carbs 301.61g | 80% |
| Dietary Fiber 0.0g | 0% |
| Sugars 300.46g | 200% |
| Protein 7.2g | 12% |
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