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May 29, 2009, Newsletter Issue #279: Boiled White Icing
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Tip of the Week
Boiled White Icing
2 cups sugar 1 cup water 2 egg whites 1/8 tsp. salt 1/8 tsp. cream of tartar or a few drops of lemon juice 1 tsp. vanilla
Bring sugar and water to a boil in heavy saucepan. Cover and cook for 3 minutes, until the steam has washed down any crystals on the sides of the pan. Uncover and cook to 238 degrees on a candy thermometer. The syrup, when dropped from a spoon, will spin a very thin thread on the end of a thicker thread.
Then, whip egg whites and salt until frothy. Add the syrup in a thin stream, beating constantly. When these ingredients are all combined, add the cream or tartar OR lemon juice, then beat in the vanilla.
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