Recipe - White Mountain Frosting

Three fourths cup Sugar
One fourth cup Light corn syrup
One fourth cup Water
3 Egg whites; at room
temperature
1 teaspoon Vanilla extract or One half tsp.
almond extract

enough to fill a 2 layer cake

Mix sugar, corn syrup, and water in a small, heavy saucepan, insert candy
thermometer, partially cover pan, and bring to a boil over moderate heat.
Remove cover and boil WITHOUT stirring until thermometer register 240F242F
or until a drop on the tip of a spoon will spin a 6"8" thread. Just before
syrup reaches proper temperature, begin beating egg whites with an electric
mixer until soft peaks form. When syrup reaches correct temperature, set
mixer at high speed and pour syrup into whites in a slow thin stream.
Continue beating until glossy and firm enough to hold a shape. Beat in
Vanilla.
55 cal; per sv.

Variations: prepare as directed but substitute lemon or orange juice for
the water and flavor with One half tsp. lemon or orange extract and the finely
grated rind of 1 lemon or orange.

Maple Mountain Frosting: Prepare as directed and just before spreading
swirl in 1 oz. square coarsely grated unsweetened chocolate to create a
marbleized effect 65 cal. per sv.

Maple Mountain Frosting: use Three fourths cup firmly packed light brown sugar
instead of granulated and substitute 1 tsp. maple flavoring for vanilla.
55 cal. per Sv.

Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on May
23, 1999, converted by MM_Buster v2.0l.