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White-mountain Icing

Author/Submitted by: Joy of Cooking, VANTILBURG@LIB.IS.TCU.EDU
Servings: 1
Categories: Desserts / Frostings

1  Tablespoon  Light Corn Syrup
1  Cup  Sugar
1/3  Cup  Water
1    Egg White
1  Teaspoon  Vanilla

1. Stir until the sugar is dissolved, then cook covered until the syrup boils rapidly. Beat about 2 min. in a small bowl at high speed.

2. Add 3 Tbs. of the boiling syrup. Let the mixer continue to beat. Meanwhile cover the remaining syrup and cook covered about 3 min., until the steam has washed down from the sides of the pan any crystals which may have formed. Uncover and cook until the syrup reaches 238 to 240 degrees. Pour the remaining syrup gradually into the egg mixture, while continuing to beat at high speed. While still beating, add vanilla.

3. Now beat the icing until it is ready to spread -- 4 to 6 min. About 1 3/4 cups.

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