Ingredients

Instructions

  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 F on candy thermometer.
  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.
  7. Add vanilla during last minute of beating.
  8. VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
  9. grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.