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    White Mountain Frosting with Variations

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    2 large egg whites
    1/4 cup light corn syrup
    1/2 cup granulated sugar
    2 tablespoons water
    1 teaspoon vanilla extract
    Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242*F (115*C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
    Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.
    Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.

    Cherry-Nut Frosting: Stir in 1/4 cup chopped candied cherries, 1/4 cup chopped nuts (toasted if desired) and a few drop red food coloring (optional).

    Chocolate Revel Frosting: Stir in 1/2 cup miniature semisweet chocolate chips or 1 ounce coarsely grated unsweetened chocolate.

    Coffee Frosting: Substitute packed brown sugar for the granulated sugar. Decrease vanilla to 1/2 teaspoon and beat in 1 teaspoon powdered instant coffee.

    Orange Frosting: Substitute 1/2 teaspoon orange extract for the vanilla and add 1 teaspoon grated orange zest.

    Peppermint Frosting: Stir in 1/3 cup coarsely crushed peppermint candy or 1/2 teaspoon peppermint extract.

    Satin Brown Sugar Frosting: Substitute packed brown sugar for the granulated sugar and decrease vanilla to 1/2 teaspoon.

    Note: It is recommended to avoid preparing this type of frosting on humid days, although not impossible to make, it will require a longer beating time.




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