White Mountain Frosting with Variations
Source of Recipe
Recipe Link: http://cooksrecipes.com
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.