Servings 6 cups
- 3 large egg whites
- ⅓ cup cold water
- 1 ⅓ cup sugar
- 2 tsp light corn syrup
- ¼ tsp cream of tarter
- ⅛ tsp salt
- 1 tsp pure vanilla extract
In a large 4-6 quart stainless steel bowl, whisk together egg whites, water, sugar, corn syrup, cream of tarter and salt until smooth.
Place over a pot of simmering water. Do not let the water touch the bottom of the bowl.
Using an electric mixer, beat on medium-high speed for 5-7 minutes or until frosting is smooth and soft peaks form.
Remove bowl from heat, add vanilla. Continue to beat for an additional 2 minutes or until light and billowy.
Use immediately to frost one 8 or 9 inch layer cake.
- Keep a damp cloth over mixing bowl to prevent drying out while frosting cake.
- This recipe will easily double.
Serving: 1cup | Calories: 192kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Sodium: 78mg | Potassium: 29mg | Sugar: 47g | Calcium: 2mg | Iron: 1mg