Several Basic Frosting Recipes


1/2 cup sugar
1/4 cup light corn syrup
1 tsp. vanilla
2 Tbsp. water
2 egg whites (1/4 cup)


Mix sugar, water and corn syrup in sauce pan. Cover
sauce pan; bring to rolling boil. Remove cover and cook to 242 degrees
or until syrup spins a 6 to 8-inch thread. Just before syrup
is ready, beat egg white until stiff enough to hold a point.
Pour hot syrup very slowly in a thin stream into the beaten egg
whites. Continue beating until frosting holds peaks. Blend in
vanilla. When spreading on cake, make pretty swirls with
spatula. Makes frosting for two 8 or 9-inch layers or 13 by
9-inch oblong.

Helpful Hints:

Pink Frosting. Make White Frosting
except use 2 tablespoons maraschino cherry juice in place of
Lemon Frosting: Make White Frosting, except in
place of vanilla, use 1 tablespoon lemon juice and fold in a
little grated lemon rind.
Chocolate Frosting: Make White Frosting.
At the very last, fold in 1 square unsweetened chocolate (1
ounce), coarsely grated, or 1/2 cup semi-sweet chocolate
Marshmallow Frosting: Make White Frosting. At
the last, fold in 6 to 8 quartered soft marshmallows, stirring
until blended.
Peppermint Frosting: Make White Frosting,
except fold in after beating 1/2 teaspoon peppermint flavoring
or 1/3 coarsely crushed peppermint stick candy.

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