Recipe - Italian Meringue Frosting

One fourth cup Water
2/3 cup Sugar
1/3 cup Large egg whites; (about 3)
1/8 teaspoon Cream of tartar
2 tablespoon Sugar
1 teaspoon Vanilla

In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low
heat to dissolve the sugar, then increase the heat to medium high and boil,
without stirring, until a candy thermometer reads 235 degrees. (Wash down
any sugar crystals slinging to the sides of the pan with a brush dipped in
cold water.) Near the end of the boiling time, whip the egg whites with the
cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
continue to whip until the whites are stiff butnot dry. With the mixer
running, pour the syrup onto the whipped whites. Continue to whip onmedium
speed, about 3 minutes more. Mixture will thicken, cool and form glossy,
stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost cake right away.
Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15

Posted to EATL Digest 6 October 96

Date: Mon, 7 Oct 1996 18:53:29 0500

From: Jackie Bordelon jbord@PREMIER.NET