This frosting is easy to whip up and you can use either vanilla or almond extract depending on your taste. You can also add coconut to the frosting.
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This frosting is easy to whip up and you can use either vanilla or almond extract depending on your taste. You can also add coconut to the frosting.
1 cup light corn syrup
pinch of salt
2 egg whites
1/4 cup powdered sugar, sifted
1 tsp pure vanilla or almond flavoring
frozen coconut, thawed (optional)
In a small saucepan, combine corn syrup and salt, bring to a boil over medium heat. Beat egg whites at high speed with mixer until peaks form. Continue beating and gradually add hot syrup to egg whites in slow steady stream. Then gradually add powdered sugar one tablespoon at a time until thick enough to spread. Sometimes more than 1/4 cup is needed. Add vanilla or almond flavoring. Add coconut, if desired. Refrigerate. From the Clabber Girl Recipe Book, RECIPES TO WARM THE HEART.
1 cup light corn syrup
pinch of salt
2 egg whites
1/4 cup powdered sugar, sifted
1 tsp pure vanilla or almond flavoring
frozen coconut, thawed (optional)
In a small saucepan, combine corn syrup and salt, bring to a boil over medium heat. Beat egg whites at high speed with mixer until peaks form. Continue beating and gradually add hot syrup to egg whites in slow steady stream. Then gradually add powdered sugar one tablespoon at a time until thick enough to spread. Sometimes more than 1/4 cup is needed. Add vanilla or almond flavoring. Add coconut, if desired. Refrigerate. From the Clabber Girl Recipe Book, RECIPES TO WARM THE HEART.